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Aloo Bhaji (Indian-style Potato Curry)

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4
Author: Meena, www.hookedonheat.com

Ingredients

  • 2 tbsp light cooking oil
  • 1 tsp cumin seeds
  • 2-3 garlic cloves lightly bruised
  • 1 medium-sized onion thinly sliced
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp amchoor powder
  • salt to taste
  • 1 tbsp 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

Instructions

  • 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.

Notes

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.