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 no gravy/sauce that you usually see in other curries. 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 of 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/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/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/red bell pepper to this towards end of cooking time, so the pepper keeps it’s crunch. Add few cups of chopped spinach with the potatoes for some greens.
This makes great leftovers for breakfast/brunch, just top with an egg or add into an omelet.
This dish is great with
- 4-5 medium potatoes, rinsed, peeled & sliced, keep in cold water (preferably use red/yellow potatoes)
- 1 medium onion, chopped
- 2 tomatoes, chopped
- 1 green chili, chopped
- 1 tsp. each fresh ginger/garlic, paste or finely minced
- ⅓ cup oil (I used light olive oil)
- 1 tsp. cumin seeds
- ¼ tsp. black mustard seeds (optional leave out if you don't have)
- POWDERED SPICES
- 1 tsp. cumin powder, coriander powder, salt & chili powder (adjust the chili powder & salt)
- ½ tsp. Garam masala
- ¼ tsp. turmeric powder
- ¼ tsp. dry fenugreek leaves for garnish
- Small bunch fresh cilantro, chopped for garnish
- Additional water as needed
- Peel & slice potatoes, cut potato in half, the half cut in 2 wedges. Thinly slice the wedges into ½ inch thick slices. Keep soaked in cold water so they don't discolor.
- Chop onions/tomatoes & green chili, set aside.
- Measure out all other ingredients before you start.
- In a bottom heavy pot heat the oil on medium heat. Once oil is heated add cumin & 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/green chili. Saute til onions are light golden brown about 5 minutes. Than add ginger/garlic and saute til rawness cooks out about 15-20 seconds.
- Add tomatoes & powder spices, mix well. Saute this til 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 ¼ 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. So keep in mind to keep flame low.
- Garnish with crushed fenugreek & fresh cilantro
- Serve as a side, delicious with chapati, naan or rice!