Tandoori Aloo Broccoli

Potato is such a loved vegetable! Many describe this starchy root as humble. At least once a week, potato curry is part of our lunch. Any vegetable tastes better with potatoes, be it Aloo Matar, Aloo Palak or Aloo Gobi. Rather than the regular Aloo Gobi, today I cooked masaledar Aloo Broccoli in an oven. 
Roasting vegetables in an oven makes it much more flavorful and I find it quite convenient.

Ingredients:
Potato - 1 big
Broccoli Florets - about 3 cups
Tandoori Masala - 1 tbsp
Red Chili Powder - 1 tsp
Kasuri Methi/Dry Fenugreek Leaves - 1 tsp
Aamchur/Dry Mango Powder - 1/2 tsp
Oil - 2 tbsp
Salt

How to bake Tandoori Aloo Broccoli:

• Preheat the oven at 375 degrees F. Line a baking tray with aluminum foil and grease it lightly with cooking spray or oil.
• In a mixing bowl, add tandoori masala, red chili powder, crushed kasuri methi leaves, aamchur, salt and oil. Mix well.
• Try any other seasonings/spice mix of your choice.
• Peel the potato and dice it into bite size pieces. Add diced potato and broccoli florets to the bowl and toss well. Best way is to mix with your hand. Spread the potatoes and broccoli on the greased tray and bake for about 10 minutes. Toss them again and bake for another 8 minutes or until both veggies are cooked slightly brown.
• If not oven, you can roast Aloo Broccoli in a pan, on a stove top, as well.
• We enjoyed Aloo Broccoli with boiled red rice and Usal (Sprouts Curry).  Serve it as an appetizer or as a side dish.