Aloo Bhurji or Aloo Bhujia– Aloo bhurji is a simple day to day curry. It is very simple to make, and goes best with puri. However, it is such a delicious dish that everyone just loves it!
If you love potatoes, then you must try this super simple and yet crunchy Aloo Bhurji recipe. That is packed with flavour and taste. In fact, all it takes is 15 minutes, and you can serve it along with pudina paratha, poori, and namak paratha.
Childhood Memories:
Without a doubt, Poori aloo sabzi is one of the most popular dishes of my childhood memories. After marriage, when I got kids, we often used to take them out for picnics, road trips, or trekking. During that time, I always keep aloo bhurji and puri with me as it is very convenient, handy and a very quick recipe. In fact, the best part is that my kids used to love that. I used to make mini poori rolls out of it and pack it individually, and they called it a ‘roly-poly’. Haha …Memories!! Although now my daughters have grown up and no more rolly pollys are left in my basket. However, I still miss those days, and we often go down memory lane to rediscover those cute words.
Table of contents
One of my goals this year for the blog is to share more recipes that my daughters and I grew up eating. Generally, I tend to ignore them, thinking who would want to read about them. Until one of my friends requested me to share some simple day-to-day North Indian recipes, as she wanted her daughter to learn them.
In fact, this year, because of the coronavirus and lockdown, my daughter got stuck with no house help till then she had never cooked a meal by herself. That time I taught her simple day-to-day dishes; making aloo bhujia was one of them. She found it so convenient. So, I thought it was about time I started sharing recipes that my mom made on a regular basis.
This Aloo Bhurji Sabzi
- vegan and gluten-free
- simple potato stir-fry made with minimal ingredients
- Great side dish with dal and rice
- good for lunchboxes!
- Good for travel food
- Can make a super tasty stuffing
A few important things for this aloo bhujia recipe!
- Use mustard oil: It is advisable to use mustard oil if you are looking for that authentic taste and crispiness.
- Make sure mustard oil is really hot before you add the tempering: so, this is the thing with mustard oil.
- If you don’t heat it well and add the tempering or add the veggies to it, the final dish will have a raw oil taste, which is not good at all.
- The key to avoiding that is to heat up your oil really well. I heat up the point where it’s almost smoking, and then lower the heat, remove my pan from the heat and add the seasoning.
- My mom sometimes also added methi daana (fenugreek seeds) to the tempering, but that was about it.
Step-by-Step Recipe:
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I felt the IMPORTANCE to show steps because this recipe is for BEGINNERS
- To begin making the Aloo Bhujiya Recipe, wash potatoes with water.
- Cut them into long pieces similar to the one for finger chips. If you don’t prefer to use the skin, peel it and then chop it into pieces
- In a non-stick wok, add mustard oil. Once the oil is hot, add cumin seeds and allow them to splutter. Now add potatoes.
- Now, add green chillies and sauté them. Stir in the chopped potatoes, coriander powder, red chilli powder, and turmeric powder. Season it with salt.
- Reduce the flame. Cover and cook for a few minutes. Cook until the potatoes are cooked completely. Towards the end, when the potatoes have almost cooked, open the lid and allow it to become crispy.
- At this stage, you can optionally add more mustard oil and then sprinkle some more salt. Ensure you keep stirring occasionally so it gets cooked from all sides and turns a little crispy.
- Once done, turn off the heat and transfer it to a serving bowl. Serve the Aloo Bhujiya along with poori or namak ajwain paratha.
If you are an amateur chef and reading my recipe I would like to suggest you few more such recipes from my blog like:
And ..
ALOO BHURJI – Simple Day To Day Recipe
Course: MainCuisine: IndianDifficulty: Easy4
servings10
minutes15
minutes172
kcalIngredients
4-5 Potatoes (Aloo), peeled and cut lengthwise
1/2 teaspoon Turmeric powder (Haldi)
1/2 teaspoon coriander powder
1/4 teaspoon red chilli powder
1 teaspoon Cumin seeds (Jeera)
2 Green Chillies, slit into halves
1-1/2 tablespoon Mustard oil
Salt, to taste
Directions
- To begin making the Aloo Bhujiya Recipe, wash potatoes with water.
- Cut them into long pieces similar to the one for finger chips. If you don’t prefer to use the skin, peel it and then chop it into pieces
- In a non-stick wok, add oil. Once the oil is hot, add cumin seeds and allow it to splutter.
- Now, add green chillies and sauté it. Stir in the chopped potatoes and turmeric powder. Season it with salt.
- Reduce the flame. Cook until the potatoes are cooked completely. Towards the end, when the potatoes have almost cooked, open the lid and allow it to become crispy.
- At this stage, you can optionally add more mustard oil and then sprinkle some more salt. Ensure you keep stirring occasionally so it gets cooked from all sides.
- Once done, turn off the heat and transfer it to a serving bowl.
- Serve the Aloo Bhujiya along with poori or namak ajwain paratha.
Equipment required :
PEELER – I found a very interesting all-purpose peeler at Amazon. This comes with greater. Very convenient to peel potatoes
KNIFE – A sharp knife is needed to slice evenly. I used a crystal knife, you can choose yours
NON-STICK PAN/KADHAI – Recently, I started using this amazing kadhai from Prestige. I bought it from Amazon. I found it so useful that I thought to share it with you all. It is best for less oil cooking and best to make potatoes crispy.