Indian-spiced Tiwale Aloo with Tenderstem^® Broccoli

Method

1. Pierce the potatoes with a fork and place them in a saucepan. Add enough water to cover them. Cover with a lid and cook on medium to high heat until they are cooked through.

2. Meanwhile, toast the sesame seeds in a pan on a low heat until they pop and turn golden brown. Transfer the toasted sesame seeds into a clean bowl.

3. Drain the boiled potatoes and peel them. Dice the potatoes into big chunks and transfer them into a mixing bowl. Add rice flour or cornmeal and gently mix them well so that potatoes are coated with flour.
   
   

4. Heat 2tbsp oil in a large frying pan on medium heat. Once hot, add the cumin seeds, hing and curry leaves and fry until the cumin seeds sizzle.

5. Tip the flour-coated potatoes into the frying pan and gently mix. Fry for 2-3 minutes on medium heat.

6. Add the ground turmeric, Kashmiri chilli powder, ground coriander and ground cumin and mix them so that the potatoes are coated. Add salt to taste and give them a good mix. Let the potatoes cook uncovered on medium heat for 8-10 minutes, turning them in intervals, until they turn crisp and golden brown.

7. Turn off the heat and add the Tenderstem^® broccoli. Sprinkle the garam masala, the toasted sesame seeds and add the juice of half a lime to the mixture and stir. Cover and let it rest for 5-10 minutes for the flavours to blend.

8. Serve with rice or roti and dal or use the curry as a spicy filling for wraps or pitta bread.