Aloo Ki Bhujia

    Aloo Ki Bhujia

    (432)
    9saves
    30min


    433 people made this

    About this recipe: Found in every home in Bombay, this spicy aloo dish is made quickly and is always delish. Pour chutney of choice on top for a tangy touch.

    Ingredients
    Serves: 4 

    • 1 onion, chopped
    • 4 tablespoons vegetable oil
    • 500g (1 1/4 lb) potatoes, peeled and diced
    • 1 teaspoon salt
    • 1/2 teaspoon kashmiri degi mirch or cayenne pepper
    • 1/2 teaspoon ground turmeric
    • 1/4 teaspoon ground cumin
    • 2 tomatoes, chopped

    Directions
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Lightly brown onion in oil in a medium frying pan.
    2. Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.
    3. Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.
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    Reviews and Ratings
    Global ratings:
    (432)

    Reviews in English (429)

    by
    2

    but the potato cant get boiled without water!  -  26 Mar 2016

    by
    147

    I've been making Aloo Phujhi for years and everyone loves it. I always add some cut up sweet peppers, carrots and little broccoli. It gives it nice color. That's how they serve it at my favorite Indian restaurant. My family likes spicy so I kick the spice up quite a bit. I made this once for a party and the owner of a Indian restaurant was there and asked who made it and complimented me on how good it was. This recipe is a keeper!  -  02 Feb 2004  (Review from Allrecipes US | Canada)

    by
    99

    I really like this recipe. I make it fairly regularly and my husband loves it. The trick is to cook it over medium heat so the potatoes and onions don't burn. You have to cut the potatoes into fairly small pieces so that they cook quickly and evenly. It's so important to saute them uncovered first and then when you cover them for the last ten minutes, that is when they really soften up and steam. Don't lift the lid! If you have your burner at the right temp, they won't burn and they will come out perfectly. Sometimes I add frozen peas during the last few minutes of cooking time and I always serve this with basmati rice. My only complaint is that it makes my house smell like curry the next day! Otherwise it is great!  -  13 Apr 2005  (Review from Allrecipes US | Canada)

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