Aloo Ki Bhujia Recipe Pakistani (Potato Sabzi with Tomatoes)
Aloo Ki Bhujia Recipe Pakistani: Among vegetarian dishes, aloo bhujia (potato sabzi) holds a special place in many hearts, as it is a favorite for many. In today's lunch, I prepared this tomato flavored bhujia in 30 minutes with simple ingredients. This recipe is not only quick but also easy to make. You can enjoy this dry potato sabzi alongside paratha, poori, roti, naan, and with steamed rice for a satisfying and comforting meal.
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Servings: 2 Persons
Calories: 118kcal
Ingredients
- 2 Potatoes medium size - Cut in cubes or slices
- 1 tablespoon Oil
- ½ teaspoon Cumin Seeds
- 1 Onion medium size
- 1 clove Grated Garlic
- ½ teaspoon Salt
- ½ teaspoon Red Chili Powder
- ⅓ teaspoon Turmeric Powder
- 1 Tomato big size (cubes)
- ⅓ teaspoon Black pepper powder
- 2 Green chilies sliced
- 300 ml Water to make gravy
Instructions
- 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
- Now pour 1 tablespoon of oil in a pan and heat it up.
- 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.
- 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.
- 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.
- 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.
- Add 300 ml of water and give it a good mix.
- Cover and cook on medium heat for around 20 to 25 minutes until the potatoes are soft and tender.
- After 20 minutes, sprinkle ⅓ teaspoon of black pepper powder and mix well. Cover for another 5 minutes to get steamy.
- 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.
Notes
Quick Tips:
- 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.
Nutrition
Serving: 100g | Calories: 118kcal
