Aloo Bhaji
Aloo Bhaji
Ingredients
- 2 tablespoons oil, as needed
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 5 curry leaves
- 1 onion, chopped
- 2 green chilies, sliced, adjust to taste
- 1 tablespoon ginger garlic paste
- 2 pounds potatoes, peeled and cubed into 1/2-inch pieces
- 1 teaspoon turmeric powder
- 1/2 teaspoon chilli powder
- 1 teaspoon salt, or to taste
- 1/4 cup water
- 1/4 cup fresh coriander, chopped, for garnish
Instructions
- 1
Heat the oil in a large pan or pot over medium heat.
⏱️ 1 min
- 2
Add the mustard seeds and cumin seeds to the hot oil. Let them splutter, which usually takes about 30 seconds to 1 minute.
⏱️ 1 min
- 3
Add the curry leaves to the pan and cook for another 15-30 seconds until fragrant.
⏱️ 1 min
- 4
Add the chopped onion and sliced green chilies to the pan. Sauté, stirring occasionally, until the onion becomes soft and translucent, about 5-7 minutes.
⏱️ 7 min
- 5
Stir in the ginger garlic paste and cook for about 1 minute, or until the raw smell disappears.
⏱️ 1 min
- 6
Add the cubed potatoes to the pan.
⏱️ 1 min
- 7
Sprinkle in the turmeric powder, chilli powder, and salt. Mix all the ingredients well to ensure the potatoes are evenly coated with the spices.
⏱️ 2 min
- 8
Pour in the water.
⏱️ 1 min
- 9
Cover the pan with a lid and reduce the heat to low. Cook for 10-15 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking and ensure even cooking.
⏱️ 15 min
- 10
Once the potatoes are soft, remove the lid and increase the heat to medium-high. Cook for another 2-3 minutes, stirring frequently, until any remaining water has evaporated and the potatoes are slightly browned.
⏱️ 3 min
- 11
Garnish with fresh chopped coriander before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Aloo Bhaji
- 2 tablespoons oil, as needed
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 5 curry leaves
- 1 onion, chopped
- 2 green chilies, sliced, adjust to taste
- 1 tablespoon ginger garlic paste
- 2 pounds potatoes, peeled and cubed into 1/2-inch pieces
- 1 teaspoon turmeric powder
- 1/2 teaspoon chilli powder
- 1 teaspoon salt, or to taste
- 1/4 cup water
- 1/4 cup fresh coriander, chopped, for garnish
Instructions
- 1
Heat the oil in a large pan or pot over medium heat.
⏱️ 1 min - 2
Add the mustard seeds and cumin seeds to the hot oil. Let them splutter, which usually takes about 30 seconds to 1 minute.
⏱️ 1 min - 3
Add the curry leaves to the pan and cook for another 15-30 seconds until fragrant.
⏱️ 1 min - 4
Add the chopped onion and sliced green chilies to the pan. Sauté, stirring occasionally, until the onion becomes soft and translucent, about 5-7 minutes.
⏱️ 7 min - 5
Stir in the ginger garlic paste and cook for about 1 minute, or until the raw smell disappears.
⏱️ 1 min - 6
Add the cubed potatoes to the pan.
⏱️ 1 min - 7
Sprinkle in the turmeric powder, chilli powder, and salt. Mix all the ingredients well to ensure the potatoes are evenly coated with the spices.
⏱️ 2 min - 8
Pour in the water.
⏱️ 1 min - 9
Cover the pan with a lid and reduce the heat to low. Cook for 10-15 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking and ensure even cooking.
⏱️ 15 min - 10
Once the potatoes are soft, remove the lid and increase the heat to medium-high. Cook for another 2-3 minutes, stirring frequently, until any remaining water has evaporated and the potatoes are slightly browned.
⏱️ 3 min - 11
Garnish with fresh chopped coriander before serving hot.
⏱️ 1 min