Wash and peel the potatoes. If the potato peel is thin and safe to eat, you don’t even need to peel the potatoes. Cut them into medium-sized cubes. Wash the broccoli and separate the stem from the florets. Everybody has another idea about how much to use of the stem. If you cut the stem, cut it into small to medium pieces and keep them in a bowl separate from the florets. Cut the florets into a size that easily fits into the mouth.

Heat up olive oil in a deep pan. When it is hot, add cumin, mace, garam masala, coriander, turmeric, ginger powder and finally the fresh ginger into the pan. Keep on stirring so that the full flavor of the spices can unfold. Before they get too dark, you add the potatoes and sprinkle salt over them. Mix the potatoes well with the spices and place a lid on the pan. After two minutes, add the broccoli stems and stir from time to time.

After another five minutes, take off the lid and add the broccoli florets. Mix the vegetables well and put the heat a bit lower, on medium level. Let the dish cook until the potatoes and the broccoli are completely soft. The water which had accumulated when the lid was on the pot should have evaporated.

When everything is soft, cooked and ready to eat, you sprinkle the mango powder over the vegetables and mix it well.

Your broccoli potato dish is ready!