Broccoli Capsicum Potato Masala Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until onions turn golden brown.
• STEP 2.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes are soft and oil separates from the masala.
• STEP 3.Add chopped broccoli, capsicum, and potatoes. Mix well and cook for a few minutes. Add water and cover the pan. Cook until the vegetables are tender.
• STEP 4.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• You can blanch the broccoli florets before adding them to the masala to retain their vibrant green color.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• You can also add other vegetables like carrots or peas to enhance the flavor and nutritional value of the dish.

Storage and Serving

• Leftover masala can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the masala in a pan or microwave before serving.
• Serve the masala with roti, naan, or rice for a complete meal.