13 November, 2019

Tilwale Aloo with Tenderstem Recipe | Spicy Indian Roast Potatoes with Tenderstem

Tilwale Aloo with Tenderstem Recipe ~ How to make spicy Indian roast potatoes with Tenderstem broccoli

Wrapped in many layers of clothing, knee-high boots and my nose buried in a warm woolly scarf, I walked on a slippery frost-covered path I welcomed the winter grudgingly when I had to cut short my walk due to heavy rain lashing around me. With no protection from trees that were decked up in autumn splendour, but now standing stark naked thanks to the sudden drop in temperature to freezing point and incessant rainfall which caused floods in neighbouring towns and cities, I came home soaking wet and in desperate need for something warm and comforting. The season of hot soups, hearty stews, spicy curries, warm salads and continuous supply of hot cup of joy is here!!! Hello, winter… Let me welcome you with something simple, spicy, hearty and delicious, like this Tilwale Aloo with Tenderstem broccoli.





Versatile, delicious and highly adaptable, Tenderstem broccoli takes just minutes to cook making it the perfect ingredient for a delicious and adventurous mid-week meal. Cook with any ingredient, pair it with any vegetables or spices and be amazed to see how it transforms into something irresistible. Add them to stir-fries or steam them with a pinch of salt, roast them in an oven or eat them raw, grill them with a little oil or batter fry until crisp. It can be added to cuisines from across the globe, from pasta and curries to stir-fries, tempura or ramen! Taking inspiration from my Indian roots, I use Tenderstem in simple Thoran (a quick stir fry tempered with mustard seeds and curry leaves and garnished with fresh grated coconut), Rasedaar Aloo (Tenderstem and potatoes in spicy tomato curry) and Vegan Kurma (Tenderstem and mixed veg in coconut and fresh roasted masala gravy).


One simple vibrant vegan dish bursting with amazing flavour is this Tilwale Aloo with Tenderstem - spicy Indian roast potatoes with sweet and crunchy Tenderstem broccoli flavoured with nutty toasted sesame seeds and warm spices. Big chunks of potatoes dusted with rice flour or cornmeal and cooked with citrusy curry leaves and a handful of warm spices until crisp. The heat from the spices and the earthiness of potatoes are enhanced by the mellow Tenderstem and the toasted sesame seeds. A squirt of fresh lime juice and a pinch of warming garam masala finishes the dish to perfection! Made under 30 minutes, this Tilwale Aloo with Tenderstem can be paired with rice or roti with simple dal or as a delicious filling for veggie wraps or pita bread for grab and go weekday meal! Find the detailed recipe below along with a video and make it ASAP.



Tilwale Aloo with Tenderstem (Spicy Indian roast potatoes with Tenderstem broccoli flavoured with nutty toasted sesame seeds and warm spices)
Prep Time: 5 mins
Cooking Time: 20-25 mins
Recipe Level: Easy/Beginner
Spice Level: Medium
Serves: 4-5 people
Shelf Life: Best served fresh but can be refrigerated for up to 2 days
Serving Suggestion: With dal and rice/roti or as a filling for veggie wraps or pita bread

Ingredients:
250g Tenderstem
400g potatoes
1-2 tbsp sesame seeds
2 tbsp rice flour or cornmeal
Juice extracted from ½ fresh lime (as per taste)
Salt to taste

Spices used:
1 tsp turmeric powder
1-2 tsp Kashmiri chilli powder or paprika (as per taste)
2 tsp coriander powder
1 tsp cumin powder
½ tsp garam masala

For tadka/tempering:
1 tsp cumin seeds
¼ tsp hing/asafoetida
10-12 curry leaves
2 tbsp oil



Method:
Preparation:
  1. Pierce the potato skin with a help of a knife or fork and place them in a sauce pan. Add enough water to cover them and cook them covered on medium to high heat until they are cooked through.
  2. Rinse and chop off the stalks. I am using just the broccoli heads in this recipe but feel free to add the stalks as well.
  3. Dry roast the sesame seeds on a low heat until they pop and turn golden brown. Transfer the toasted sesame seeds into a clean bowl.
  4. Drain the boiled potatoes and peel them. Dice the potatoes into big chunks and transfer them into a bowl. Add rice flour or cornmeal and gently mix them well so that potatoes are coated well with flour.

Proceed to cook:
  1. Heat oil in a large frying pan on medium heat. Once hot, add cumin seeds, hing and curry leaves and fry until the cumin seeds sizzle, about 1 min. Tip in flour coated potatoes and gently mix them all well. Let it cook uncovered for 2-3 minutes on medium heat.
  2. Sprinkle turmeric powder, red chilli powder, coriander powder and cumin powder and mix them well so that the potatoes are coated well with spice mix. Add salt to taste and give them a good mix. Let the potatoes cook uncovered on medium flame, turning them in intervals, until they turn crisp and golden brown. It will take about 8-10 minutes.
  3. Turn off the heat and add the Tenderstem broccoli. Sprinkle the garam masala, toasted sesame seeds and squeeze the lime juice all over the potatoes. Mix them all well. Cover and let it rest for 5-10 minutes for the flavours to blend. Serve it with rice or roti and dal or use it as a spicy filling for wraps or pitta bread.


Sia's Notes:
  • You can replace Tenderstem broccoli with broccoli or baby corn.

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