Our delicious broccoli and potato curry are not typical wet curry. This is a dry side, fragrant and spiced vegetable. This dish can bring you many health benefits. It not only has anti-cancer effects against cruciferous vegetables and broccoli, but also contains delicious anti-inflammatory spices turmeric, coriander and gluten-free. This is a good side effect, or extra protein on top of the main egg. In fact, this is the perfect way to use the remaining steam or cook potatoes instead of making chips or chips. You’ve never tasted so good!
Put the butter in a pan or skillet and bake over medium heat until very hot. Add fennel seeds, let them hiss for 30 seconds, then add garlic. Once the garlic begins to stain, add the onion, about 1 minute. Sprinkle with salt. Cook for about 5 minutes until the onion softens and begins to dye.
Add the broccoli and sprinkle with salt and salad until it starts to soften a little, maybe some brown spots, about 5 minutes. If used, add turmeric, cilantro and pepper. Cook until the vegetables are covered with spices and the spices begin to peel off at the bottom of the pot. Add 1/4 cup water to the pan. Stir quickly and place the spices on the bottom of the pan. Cover. Reduce heat to medium. Cook for 5 minutes. Stir once or twice to ensure the sauce does not burn. If it looks dry, add a tablespoon of water. After that, broccoli should be ‘human.’
Raise the flame to medium height. Add potatoes to broccoli and Onions. Stir well. Add 2 tablespoons water and lid after applying the spices. Cook for 1-2 minutes, stirring occasionally. Add the remaining water and lemon juice. Cook heated the vegetables over a medium heat until the liquid almost evaporated and the vegetables were covered with Onions and spices. Taste the salt and serve.