Aloo Ki Bhaji

Course : Curry
Serves: 4
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700 gram potatoes
6 tablespoons oil -- (90 ml)
1/2 teaspoon mustard seeds
3 medium red chiles
1 dash fenugreek -- (methi) seeds
225 gram onions -- sliced finely
2 medium green chiles -- (and deseeded if a milder, sliced lengthwise flavor is preferred)
1 teaspoon turmeric powder
1 teaspoon salt or -- to taste
25 grams coriander leaves -- chopped

Preparation / Directions:

Boiled potatoes, diced and braised with a few whole spices and onions make a quick and easy side dish. Boil the potatoes in their jackets and allow to cool thoroughly. (Boiled potatoes can be left for a day or two in the refrigerator.) Peel and dice them evenly. Heat the oil over medium heat in a wide shallow pan and season with mustard seeds. When they splutter, add the red chiles and fenugreek seeds, immediately follow with the onions and green chiles. Fry the onions for about 10 minutes or until they are golden brown. Add the turmeric powder, potatoes and salt. Stir-fry gently until the potatoes are heated through or for 10 minutes. Remove from heat and sprinkle the coriander leaves over. Serve with puris or loochis to make a substantial snack or as a side dish with rice, chicken or meat curry.

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