This potato curry brings me so many memories of comfort and family. Aloo Bhujia (Potato curry) is not just our family favorite but a staple of many South Asian households. In a bhujia style curry there is not much gravy or sauce that you usually see in other curries, it’s semi-dry. The oil is infused with cumin and black mustard seeds to build layers of flavors, following the use of basic aromatics and spices. If you are new to cooking believe me you want to learn this one. It’s such an easy recipe to start off with, it’s very forgiving. There are many different ways of preparing this comfort meal. Today I am sharing how my mom has always made this delicious family favorite dish.
I like to use red or yellow potatoes for this dish. I find rustic potatoes take longer to cook. Keep in mind depending on the type of potato and how thick or thin it’s sliced cooking time will vary a little.
You can also add some variations to this dish. I really like it with peas add 1/2-1 cup fresh or frozen peas. Add 1 sliced green or red bell pepper to this towards end of cooking time, so the pepper keeps its crunch. Add few cups of chopped spinach with the potatoes for some greens.
This makes great leftovers for breakfast or brunch, just top with an egg or add into an omelet.
This dish is great with
ALOO BHUJIA (SPICED POTATO CURRY)
- 4-5 medium potatoes (rinsed, peeled & sliced, keep in cold water)
- 1 medium onion, chopped
- 2 tomatoes, chopped
- 1 green chili, chopped
- 1 tsp. each fresh ginger and garlic, finely grated or minced
- 1/3 cup oil
- 1 tsp. cumin seeds
- 1/4 tsp. black mustard seeds (optional )
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. salt ( adjust to taste)
- 1 tsp. chili powder ( adjust to taste)
- 1/2 tsp. garam masala
- 1/4 tsp. turmeric powder
- 1/4 tsp. dry fenugreek leaves for garnish
- Small bunch fresh cilantro (chopped for garnish)
- In a bottom-heavy pot heat the oil on medium heat. Once oil is heated add cumin and mustard seeds. Let the seeds sputter and release the aroma in oil just for 10-15 seconds. Not long because they will burn.
- Add onions and green chili. Sauté till onions is light golden brown about 5 minutes. Then add ginger and garlic and sauté till rawness cooks out about 15-20 seconds.
- Add tomatoes and powder spices, mix well. Sauté this till tomatoes cook down, oil will start to separate from this thick gravy mixture, this can take about 5 minutes. If you feel like it's sticking to pan just add few tbsp. of water to prevent burning.
- Add drained potatoes, mix well. Lower the flame to low, cover and cook for about 5 minutes. After 5 minutes water will be released from the potatoes. At this time, I added 1/4 cup of water to help further cook the potatoes. Cover and continue cooking for about 15 minutes. The potatoes should be tender but not mushy. If the flame is on high, water will evaporate quickly, and potatoes will stick to pan.
- Garnish with crushed fenugreek & fresh cilantro