This easy Aloo Bhujia (Pakistani Potato Curry) is a family favorite and my go-to on busy days. For a recipe that takes only 10 minutes of prep time and 10 minutes of active cooking, you'll want to save this to try!
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Known by many different names, aloo sabzi, aloo tarkari, and aloo sabzi, this Pakistani potato curry is a favorite that can be enjoyed for breakfast, lunch, or dinner. Eat this dry curry with naan or paratha, or enjoy it as a side with seekh kebab, kali masoor ki dal, masala fry fish curry, or some raita.
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Why you'll love Aloo Bhujia
- A budget-friendly recipe - Nothing is more affordable than potatoes when trying to stay on budget. This recipe makes for a hearty meal with a very affordable price tag!
- Ultimate comfort food - Nothing says "comfort food" quite like potatoes; this aloo bhujia recipe is no different.
- The perfect recipe for people with diet restrictions - This vegetarian, vegan, and gluten-free recipe is ideal when you need to cater to a large group of people with assorted dietary restrictions.
- A great recipe to feed a crowd - This recipe makes for a filling meal and is easy to make ahead and store. I love using it when I have to cater to a large group of people.
Ingredient notes
- Potatoes - This is one of the few recipes where I like to use Idaho potatoes. They have a light and fluffy texture and cook all the way through in a quick amount of time. Red and yellow varieties sometimes stay too firm in the center while the outside is perfectly cooked, leading to an uneven texture.
- Garlic and ginger paste - This dry curry relies heavily on ginger and garlic paste for much of its flavor since there is no onion and tomato base.
- Whole spices - The roasted whole spices add delicious flavor and aroma to this potato curry.
- Powdered spices - This delicious, tangy aloo bhujia recipe uses simple, easy-to-source powdered spices.
Please see the recipe card at the bottom of this post for the complete list of ingredients, along with measurements and recipe instructions.
Substitutions & variations
- Use tomatoes and onions - Cook this aloo bhujia using a classic onion and tomato base. For best results, cook the onions and tomatoes until they're a cohesive mixture and all water has evaporated. Then add the potatoes and cook on low heat with just a small amount of water (if necessary).
- Use different spices - Some other spices that pair well with the potatoes are dried fenugreek leaves, kalonji (nigella seeds), and panch puran (5-spice mix).
- Add peas or other vegetables - Cook this aloo bhujia recipe with different seasonal vegetables. I love peas, cauliflower, and carrots for my mixed sabzi.
Step-by-step instructions
First step - Peel and slice the potatoes into thin slices.
Second step - Heat the cooking oil and saute all the spices to allow them to bloom.
Third step - Add and bloom the ginger and garlic paste after the whole spices, followed by the potatoes and powdered spices. Roast the mixture for 30-60 seconds to mix well.
Fourth step - Add 1 cup of water and bring it to a boil. Cover and reduce the heat to low. Check after 10 minutes, and dry all the liquid as soon as the potatoes are done. Cook on high till all the liquid evaporates, garnish with the cilantro and serve.
Expert Tips
- Slice the potatoes thin - Slice them uniformly and thinly to ensure they cook quickly and efficiently.
- Don't add too much water, and cook on low heat - It's best to add less water and cook the potatoes on low heat. This will prevent them from getting mushy.
- Don't stir the potatoes - It's best not to stir them to prevent them from breaking. If there's too much liquid and the potatoes are cooked, gently remove them to a serving platter, dry out the liquid, and drizzle the thickened mixture onto the potatoes before serving.
- Use a wide cooking pan - A wide skillet helps the potatoes cook quickly and uniformly in an even layer.
Recipe FAQS
If you want to cook this recipe in bulk, I suggest using a large and wide pot or making the potatoes in batches. Double all the ingredients except the water. For every additional 4 cups of potatoes, add only ¼ cup extra water. Steam the potatoes. Cover the pot with foil and then the lid to trap the steam, and check after 10-15 minutes to ensure they're done.
The cooked potato curry can be stored in the fridge for 2-3 days and reheated in the microwave. I don't recommend freezing potatoes as their texture changes once defrosted.
Other recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
Aloo Bhujia (Pakistani Potato Curry)
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Ingredients
- ¼ cup cooking oil
- 1 teaspoon white cumin seeds
- 1 teaspoon mustard seeds
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 Idaho potatoes (see notes)
- 1 teaspoon salt
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric
- 1 teaspoon amchur powder
- 2 whole dried red chilies
- 1 cup water
- ¼ cup cilantro
Instructions
- Heat the cooking oil.
- Add the cumin seeds and mustard seeds and saute for 15-30 seconds.
- Saute the garlic and ginger paste for 30 seconds next.
- Add the potatoes and fry for a minute or two.
- Add the salt, chili powder, turmeric and amchur powder and fry for a minute
- Add the whole red chilies along with 1 cup of water.
- Bring the mixture to a boil, cover, and cook for 10 minutes on low heat. (see notes)
- Uncover and dry out all the excess water. (see notes)
- Garnish with cilantro and serve.
Sajid
Cooked this many times. My favorite recipe for veggies I have leftover in the fridge incl carrots, peas etc for a simple weekday mixed sabzi dish! Amazing!
Nosheen Babar
Thank You Sajid,
I actually love that combination! My mother used to make it for us often.
Omar M
Made this today, the recipe was both simple and delicious. Your site has become my go-to for new meal ideas. Thank you and keep up the great work!
untoldrecipesbynosheen
Thank You Omar. Appreciate the positive feedback and your loyalty as a follower of my blog.