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Ingredients
- Serves 4 people
4 medium-sized aloo (potatoes)
1 white onion (chopped)
1 green chili (chopped)
5 g mustard
5 g cumin
8 g urad dal (black gram)
3 g turmeric powder
10 g coriander leaves (chopped)
10 g ginger (finely-chopped)
12-15 curry leaves
oil as needed
3 g salt
garnish:
few sprigs of fresh coriander
Recipe Courtesy of
Asian Food Network
Asian Food Network
Aloo Bhaji (Maharashtrian Spiced Potato)
Aloo Bhaji literally translates to a “potato preparation”. It is traditionally spiced with mustard seeds, green chilies, and curry leaves, and is enjoyed all over India with different variations of side dishes. In Western India, it is served with a puffed flatbread known as Poori, while in Southern India, it is served with crispy Dosas (fermented rice batter crepes).
- Easy
- 15 min
- 25 min
- 15 min
- 3 steps
- 13 Ingredients
- Easy
- 3 steps
- 13 Ingredients
- 15 min
- 25 min
- 15 min
Instructions
-
Boil the potatoes
- In a large pot of salted water, boil the potatoes till they are cooked completely.
- Once they are warm, peel them and cut into ½ inch cubes.
-
Make the Bhaji Masala
- In a pan over medium heat, add the oil and heat. Add the mustard seeds and cook them until you hear a crackling sound as this will mean that the mustard seeds are cooked.
- Now, add the cumin seeds and Urad Dal and roast them until the Urad Dal is golden brown, or for about 1 to 2 minutes.
- Add the chopped onions and cook till they become soft and transparent, or for about 3 to 4 minutes.
- Add the ginger and green chilies, and cook for a minute.
- Add the curry leaves and fry for a few seconds. Add the turmeric powder and cook for another minute, stirring constantly and making sure that the turmeric powder does not burn.
-
Combining all ingredients and finishing the Bhaji
- Add the boiled and cubed potatoes to the Masala and stir well.
- Make sure the Masala coats all the potatoes evenly.
Plate and Serve!
Serve the Aloo Bhaji hot in a bowl and garnish with a few sprigs of coriander.
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Ingredients
- Serves 4 people
-
4 medium-sized aloo (potatoes)
-
1 white onion (chopped)
-
1 green chili (chopped)
-
5 g mustard
-
5 g cumin
-
8 g urad dal (black gram)
-
3 g turmeric powder
-
10 g coriander leaves (chopped)
-
10 g ginger (finely-chopped)
-
12-15 curry leaves
-
oil as needed
-
3 g salt
-
garnish:
few sprigs of fresh coriander
Nutrition
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