Aloo Bhaji Recipes
ALOO BHAJI RECIPE
Aloo Bhaji, fragrant Indian-spiced potatoes are great for breakfast, lunch, or dinner. Serve them with your favorite Indian dishes or top them with a fried egg for a simple vegetarian meal.
Provided by Jess Smith via Inquiring Chef
Categories Side Dish
Time 40m
Number Of Ingredients 12
Steps:
- Heat a large skillet (see note) over low-medium heat. (Note: on my electric range which heats from 1-10, I set the heat at 4 for these potatoes.)
- Add oil and ghee / butter and stir gently until melted.
- Add potatoes in a single layer and cover with a lid.
- Cook potatoes, covered, without stirring, for 10 minutes (resist the urge to lift the lid and check on them - keeping the lid closed helps them to steam and get started cooking).
- Remove the lid and use a spatula to gently flip the potatoes. Over the top of the potatoes scatter jalapeños, mustard seeds, and onion. Cover and continue to cook for 10 minutes more.
- Remove the lid and season potatoes with salt, dried turmeric, and garlic powder.
- Continue cooking potatoes, flipping them occasionally with a spatula, until potatoes are very tender, 5 to 10 minutes more (depending on the size of the potato cubes).
- Remove potatoes from heat and stir in cilantro and lime juice. Taste and season with some more salt, if needed.
- Serve immediately. (Great with a spoonful of plain yogurt on top!)
Nutrition Facts : Calories 255 kcal, Carbohydrate 33 g, Protein 4 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 15 mg, Sodium 448 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
SAAG ALOO
Nutritious spinach makes the base for this traditional, healthy Indian side dish, combined with potato and spices
Provided by Sara Buenfeld
Categories Dinner, Side dish
Time 25m
Yield Serves 4 as a side dish
Number Of Ingredients 8
Steps:
- Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.
- Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more.
- Add a splash of water, cover, and cook for 8-10 mins.
- Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.
Nutrition Facts : Calories 201 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium
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- Boil the potatoes. In a large pot of salted water, boil the potatoes till they are cooked completely. Once they are warm, peel them and cut into ½ inch cubes.
- Make the Bhaji Masala. In a pan over medium heat, add the oil and heat. Add the mustard seeds and cook them until you hear a crackling sound as this will mean that the mustard seeds are cooked. Now, add the cumin seeds and Urad Dal and roast them until the Urad Dal is golden brown, or for about 1 to 2 minutes. Add the chopped onions and cook till they become soft and transparent, or for about 3 to 4 minutes. Add the ginger and green chilies, and cook for a minute. Add the curry leaves and fry for a few seconds. Add the turmeric powder and cook for another minute, stirring constantly and making sure that the turmeric powder does not burn.
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