Aloo Bhujia (Pakistani Potato Curry)
This aloo bhujia (Pakistani potato curry) is prepared with a blend of whole and ground spices that are guaranteed to delight the palate!
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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.
Notes
Idaho potatoes - I like to use these starchy, soft, and fluffy potatoes for this recipe. Red and yellow potatoes take too long to cook and are too firm.
Cooking the potatoes - Too much water will make the potatoes mushy. I add just 1 cup and steam the potatoes.
Dealing with excess liquid - If the potatoes are cooked but there's still water in the pan, carefully remove them using a slotted spatula. Then, continue cooking to reduce the remaining liquid.
Nutrition
Serving: 1gCalories: 228kcalCarbohydrates: 22gProtein: 3gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 601mgPotassium: 493mgFiber: 2gSugar: 1gVitamin A: 228IUVitamin C: 8mgCalcium: 32mgIron: 2mg
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