This Aloo Bhaji recipe is a quick and easy Indian-style potato curry that may be the simplest curry dish you ever make. But don’t let this fool you - for with every bite, there lies within it a flavour so delightful that you'll keep asking for more.
Today I’m here to talk about the wonderful accompaniments to one of the most loved Indian breads. Yes, the curries that we all love to dip our crispy Puris into and relish!
A very common accompaniment to Puris is no doubt the classic Punjabi Chole or Chana Masala. I guess it's just the blend of flavours and the combination of crispness to the richness of the chickpeas curry that make these two team up so well. But in the northern parts of India, especially where my Dad grew up - New Delhi, Puris are enjoyed with a much more simpler, yet robust side.
Stop by any well-known restaurant for a weekend brunch and you will undoubtedly be welcomed with a dish of Puri-Bhaji on the menu. Bhajis are simple vegetable curries, using minimal spices but cooked to perfection. In this Aloo Bhaji recipe however, the bhaji is ruled by the potato.
Potatoes are usually one of the main staples in an Indian kitchen. It is also one of the most versatile and beautiful vegetables I know. I always try and have a few of them boiled and ready for me in the fridge, then I know for sure that a wonderfully delicious and fulfilling dinner is not too far away.
Some helpful tips to keep in mind when making this recipe:
- To save on time, you can boil the potatoes even a day or two ahead and store them in the fridge. Let them come to room temperature before you're ready to use them in the recipe.
- When prepping the potatoes, try and break them roughly by hand instead of cutting them with a knife, to get a more rustic look.
- You can also add in some green peas along with the boiled potatoes to take this recipe a step further.
Aloo Bhaji (Indian-style Potato Curry)
- 2 tablespoon light cooking oil
- 1 teaspoon cumin seeds
- 2-3 garlic cloves lightly bruised
- 1 medium-sized onion thinly sliced
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon amchoor powder
- salt to taste
- 1 tablespoon tomato paste
- 2 medium-sized tomatoes finely chopped
- 2-3 medium-sized potatoes boiled and roughly broken into bite-size pieces by hand
- water as required
- a handful fresh coriander leaves for garnish
- Heat oil in a deep pan and add in the cumin seeds and garlic cloves. As soon as they begin to sizzle get become fragrant, add in the onions, and fry for 2-3 minutes on medium-high heat until it starts to soften and brown along the edges.
- Mix in the spices, salt and tomato paste, and fry for a few seconds to blend well.
- Add in chopped tomatoes, mix well and cook covered for a couple of minutes until the tomatoes soften and start to pulp.
- Add in the potatoes and about a cup or so of water - you can add more water if you prefer your curry to have a thinner consistency. Give it a quick stir, lower the heat to medium and let it come to a boil.
- Garnish with freshly chopped coriander leaves and serve immediately.
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