240 g / 8 oz broccoli florets
10 small baby potatoes
2 cloves garlic finely chopped
3 tablespoons passata ( sieved tomatoes)
1/2 teaspoon mustard seeds
1 teaspoon chilli powder
1/2 teaspoon punjabi garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
3 tablespoons olive oil
1. Place the baby potatoes in a large microwaveable bowl with 3 tablespoons of water and microwave them on high for 8-10 minutes until potatoes are cooked. Remove from microwave and peel off the skin. If some potatoes are bigger than others cut them into halves.
2. Place the broccoli in the microwaveable pot and add two tablespoons of water, cook the broccoli for 5 minutes until its cooked.Remove from microwave drain and keep aside.
3. In a large wok add 2 tablespoons of oil and wait for it to heat up ,once its hot add the potatoes and broccoli and stir fry until both start to crisp up slightly (takes about 5 minutes.) Once both broccoli and potatoes are crisp turn off heat and keep aside.
4. In another pan add the 1 tablespoon of oil and wait for it to heat up.Once hot add the mustard seeds and wait for them to pop, add the garlic and saute for a few seconds.
5. Add the passata , salt, chilli powder,cumin powder,coriander powder and garam masala and saute the spices in the passata until they are fully infused.
6. Add the stir fried broccoli and potatoes to the gravy nad toss until all the spice mixture has coated the potatoes and broccoli.
7. Reduce the heat and cook the curry for 4-5 minutes on a low heat to allow the spices to infuse.
Transfer the curry to a serving dish and serve with paratha.
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