Aloo Ki Bhujia Recipe Pakistani (Potato Sabzi with Tomatoes)

How to Make Aloo Ki Bhujia

1. Take 2 medium size potatoes. Wash and peel the skin and cut into small pieces—either matchsticks, batons, or thin coins/semi-circles or diagonals

2. Now pour 1 tablespoon of oil in a pan and heat it up.

3. Add 1 medium size onion in form of slices, ½ teaspoon cumin seeds and 1 clove of grated garlic in hot oil. Sauté for a minute on medium heat.

4. As the onion start changes color then season with ½ teaspoon salt, ½ teaspoon red chili powder, and ⅓ teaspoon of turmeric powder.

Stir well to mix all the ingredients together. If needed add a splash of water to avoid spice burning.

5. Take one large, juicy tomato and remove the skin. Dice it into small cubes and place them in a pan to create a rich gravy.

Mix thoroughly and cook for approximately 2 minutes over medium heat to combine the tomatoes with the spices.

7. Now it's time to add the potato cubes and mix thoroughly over high heat. Stir the pan for approximately 1 minute to allow the potatoes to cook in the gravy, ensuring that all the spices' flavors are infused.

8. Add 300 ml of water and give it a good mix.

9. Cover and cook on medium heat for around 20 to 25 minutes until the potatoes are soft and tender.

10. After 20 minutes, sprinkle ⅓ teaspoon of black pepper powder and mix well. Cover for another 5 minutes to get steamy.

11. The Pakistani style Aloo ki bhujia is now prepared and ready to be served! You can choose to make it dry or with gravy, depending on your preference.

Garnish with green chilies, and freshly chopped coriander to make a tempting serving.

How To Serve Potato Sabzi

Aloo ki bhujia is the hearty sabzi in Pakistani cuisine so it opens so many ways to present it and serve with different recipes. Here are few ideas:

• With Poori/bread/roti/paratha: Roghni naan, keema naan, of use it as stuffing to make Aloo naan.
• With Rice: Best to serve with steamed, cumin and garlic butter fried rice.
• As a side dish with baked chicken: If you are avoiding roti and rice then make a combo with lahori chargha, baked chicken, chops and masala fish to make a complete meal.
• Serve along lentils: Serve it on a side with dal chawal and pickles makes a perfect taste.

Pro Tips To Make Best Aloo Bhujia

• Selection of potatoes is important: Use the waxy and all-purpose potatoes like Yukon Gold and red potatoes as it makes the best flavor. I love using baby potatoes.
• Avoid cooking the spices (masala) for too long, as this will lead to a burnt flavor infusing into the dish.
• Use pulpy tomato without skin to make a delightful taste of gravy.
• If you prefer not to use tomatoes, you can replace them with yogurt for a delightful flavor.
• Be careful not to over-spice the potatoes.
• Do not simmer for an extended period, as this will cause the potatoes to become mushy.
• Use a heavy-bottomed pot for cooking the sabzi.

Flavor Variations

There are several ways to add variations in this recipe by making changes in spices and ingredients.

• Achari Aloo Bhujia: Pakistani palates will adore this blend. Combine the achar masala with lemon juice and stuff it into green chilies. When preparing the gravy, incorporate the achari masala and cook it with potatoes. Garnish with masala-stuffed green chilies and let it simmer on low heat for 20 minutes. The finest achari bhujia with pickle flavor will be ready to serve.
• Aloo Ki Katli: another flavor twist involves preparing bhujia in katli style. Most people refer to it as aloo ki tarkari.
• Aloo Bhaji: This is an Indian-style aloo curry that is popular for being served either dry or in gravy. It is packed with flavor and pairs wonderfully with poori, dosa, and naan.
• Aloo Palak (Saag Aloo): Incorporating spinach into this recipe is a fantastic idea. It adds flavor and creates a well-rounded meal when paired with shami kabab, raita, tandoori roti, and steamed rice.
• Aloo Ki Sukhi Sabzi: This potato sabzi can be prepared in a dry style, without any gravy. The essential step is to evaporate the water before serving to retain all the juices. These dry spiced potatoes pair wonderfully with poori and are ideal to stuff in samosa or kachori.
• Aloo Matar Paneer:This dish is a potato sabzi prepared in the North Indian style, infused with the rich flavors of spices, potatoes, cottage cheese, and green peas. I cooked it in dhaba style, which everyone enjoyed.

How To Store and Reheat

In the Refrigerator:

• Cool Down Promptly: Let the sabzi cool, but ensure it doesn't sit at room temperature for over 6 hours. Storage: Keep this sabzi in a sealed container and refrigerate it for 3 to 4 days.

How to Reheat on Stovetop

• Pour the desired amount of bhujia into a saucepan or skillet. Add a splash of water, or broth, to prevent it from sticking to the pan.
• Now reheat over low to medium heat, Mix it thoroughly.
• Cover the pan and let it simmer on low heat for 5 minutes.

In the Microwave:

Place the desired amount of bhujia in a microwave-safe container and heat it for 1 to 2 minutes. If the bhujia appears too dry, add a little water.

Tip: Taste the flavor and season it with salt or pepper to add a fresh taste. Garnish with freshly chopped coriander.

Potato Sabzi Video