Aloo Bhaji Recipe: Simple Indian Potato Curry
30 minutes
991 reads
About Aloo Bhaji Recipe: Simple Indian Potato Curry
Aloo Bhaji, or Aloo Ki Sabzi, is a beloved Indian potato curry known for its simplicity and heartwarming flavors. This easy recipe uses readily available ingredients to create a delicious and satisfying dish perfect for any meal.The fragrant blend of spices, including panch phoran and cumin, elevates this humble potato dish to something truly special. It's incredibly versatile, pairing perfectly with rice, roti, naan, or even as a side dish. Whether you're a seasoned cook or a beginner, this Aloo Bhaji recipe is a must-try. Its comforting taste and ease of preparation make it a weeknight favorite, promising a delicious and satisfying culinary experience.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Spices
- 1 tsp Bengali Five-Spice also known as paanch puran
- 1 tsp Cumin Seeds jeera
- 1 tsp Turmeric Powder haldi
- 1.5 tsp Salt or to taste
Other
- 2 tbsp Oil vegetable or canola oil
- 1/2 tsp Chili Powder optional, adjust to taste, red
- 1/4 tsp Garam Masala optional, for added warmth
Instructions
Preparing the Spices
- Heat oil in a pan over medium heat. Add panch phoran and cumin seeds. Sauté until fragrant and the spices turn lightly brown, about 30 seconds.
Cooking the Potatoes
- Add the sliced potatoes, turmeric powder, red chili powder (if using), salt, and garam masala (if using) to the pan. Stir well to coat the potatoes evenly with the spices.
- Cook over medium-high heat for 5-6 minutes, stirring occasionally, until the potatoes begin to soften.
- Reduce heat to low, cover, and simmer for 7-8 minutes, or until the potatoes are tender but not mushy. Stir occasionally to prevent sticking.
Adding the Onions
- Add the sliced onions to the pan. Cook over medium-high heat for a few minutes until they start to soften. Stir occasionally. Reduce heat and simmer until onions are tender, about 5 more minutes.
Finishing Touches
- Increase the heat to medium-high. Stir in the cumin powder (if using). Cook for another minute to blend the flavors. Remove from heat and serve hot.
Recipe Notes
Expert Tips for the Best Aloo Bhaji:
- For extra flavor, add a pinch of asafoetida (hing) along with the panch phoran.
- Don't overcrowd the pan when cooking the potatoes. Work in batches if necessary to ensure even browning and cooking.
- Adjust the amount of red chili powder according to your spice preference. Start with a small amount and add more if needed.
- Garnish with fresh cilantro before serving for added freshness and visual appeal.
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Recipe Nutrition
Calories: 134kcalCarbohydrates: 12gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 1140mgFiber: 2gSugar: 2g
Akum Raj Jamir
Articles: 153
4 Comments
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I’m loving this recipe already!
Looks so flavorful! Thanks for posting.
So delicious! Excited to make it.
This looks amazing! Thanks for sharing.