Broccoli potato salad with yogurt recipe – a delicious Indian style broccoli salad with potatoes and a yogurt dressing that is flavored with spices and herbs.
When I first tried this salad, I absolutely loved it and end up making it whenever I am able to get hold of fresh broccoli. This broccoli salad has no mayo added to it and instead uses healthy creamy yogurt dressing with the spices giving a nice zing to it.
About This Recipe
This is a simple salad using broccoli and potato. The yogurt or curd makes the salad creamy while the spices add loads of flavor.
I have added peanuts to give a nice crunch, which makes the salad protein-rich too! You can replace it with roasted cashew nuts. If you don’t want peanuts or any crunchy texture in the salad, you can skip it. It still tastes good.
- It is low in calories
- Broccoli is a rich source of vitamin C.
- It is also a good source of dietary fiber and potassium.
- It is a good source of calcium.
- Yogurt is also a good source of protein.
Ingredients You Need
- Broccoli: We cut the broccoli into small florets, cook the broccoli florets in water and then stir fry it.
- Potato: Boiled potatoes are stir fried. They go very well with broccoli and make the salad more hearty and tasty.
- Yogurt: This salad uses yogurt ( dahi or curd ) as a dressing with a few flavorful spices to make it aromatic and flavorful.
- Onion: onions give a nice bite to the salad.
- Ginger: use grated or finely chopped fresh ginger to add aroma and flavor to the salad. Ginger is great for digestion too!
- Peanuts: Peanuts or groundnuts. Also called as moongphali in Hindi and verkadalai in Tamil. I used raw peanuts and dry roasted them in a pan. Instead, you can use the readymade roasted peanuts if you have them.
- Spices: Chaat masala powder gives a nice flavor to the dressing and the black pepper give the necessary heat to the salad.
- Coriander Leaves: or cilantro gives a freshness to the salad.
- Oil: We stir fry the onions and potatoes in oil. I used sunflower oil. You can use any vegetable oil or olive oil to make it healthier.
- Salt: enhances flavor.
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How to make Broccoli Potato Salad with Yogurt step by step
- Firstly, wash the broccoli and cut it into small florets. Bring water to a boil in a pot. Once water starts boiling, add the broccoli florets along with a pinch of turmeric powder and let it cook for 2 minutes. Remove from heat. Drain the water in a colander and set aside. Meanwhile peel and cut the potatoes into small pieces and boil with enough water in a pot till they turn soft. Drain the water and keep it aside.
- If not using pre-roasted peanuts, dry roast the raw peanuts in a pan on a medium heat. Once they cool down, remove the skin of the peanuts by rubbing them between the palms of your hands. Lightly crush or roughly chop the roasted peanuts and set aside in a small bowl.
- Heat oil in the same pan. Add the finely chopped onions and saute on a medium heat till they turn soft.
- Then add the chopped potatoes, finely chopped ginger and chopped green chilli.
- Fry till the potatoes turn slightly brown at the edges.
- Now add the cooked broccoli along with salt.
- Add salt and fry for around 2-3 minutes till the broccoli starts to brown slightly.
- To prepare the yogurt dressing, take the yogurt in a bowl. Whisk it till there are no lumps. Add finely chopped coriander leaves, chaat masala powder, ground black pepper and little salt to the yogurt.
- Mix the yogurt with the spices and chopped coriander leaves and set this yogurt dressing aside.
- The broccoli potato salad is ready to be served. To serve, top the stir fried broccoli-potato mixture with the roasted peanuts and drizzle the prepared yogurt dressing.
- Cooking broccoli: Cooking the broccoli in water before stir-frying it, removes some of the bitterness in broccoli as well as makes the stir frying process faster.
- Roasted Peanuts: I used raw peanuts and dry roasted them. If you have store-bought roasted peanuts already available, then just chop or lightly crush them and add it to the salad at the end.
- Substitute Coriander Leaves: If you don’t like the flavor of coriander leaves ( or cilantro ), substitute it with finely chopped fresh mint leaves.
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