Aloo ki Bhujia is is my go-to easy weeknight meal
I just came back from a glorious (but short) trip to Lahore, where I didn’t move a muscle unless it was to eat. I visited close family and got all my favorite foods made at home, and one of those said favorite foods is this Aloo ki Bhujia. It is such a simple dish, but if made right it can hold so much flavor. In fact, this potato curry is so delicious and flavorful that it can be served alongside Halwa Puri. All in all, it’s a great vegan and gluten free meal that the whole family will enjoy, and it comes together in less than 30 minutes!
How to get the perfect Aloo ki Bhujia
I know I said it’s easy to make, but you still need to keep a few things in mind. The type of potato you use makes a difference. Russet or yellow potatoes will turn into mashed potatoes. I use red potatoes for curries because they hold their shape. Also, the shape you cut the potato is key. When I think of classic Aloo ki Bhujia, I think of coin shaped potatoes stewed in a luscious onion-tomato masala. No cubes in sight. And while it may not make sense, I swear it tastes better if you cut the potatoes into coins. Maybe it’s because there is more surface area for the flavorful masala to along to.
This vegan + gluten free recipe is wholesome and flavorful
The Kalongi, also known as nigella seeds, are used to flavor this as opposed to the just cumin. Besides that, the onions and tomato masala that is slow cooked with aromatic spices lends a very helping hand in creating a flavor profile that will have you going back for more! I mentioned earlier that these potatoes can be served with halwa puri, and I wasn’t joking! You can easily turn this into achari aloo by adding two more whole spices, which I mention in the recipe notes, so let’s get cooking!
Other vegan and gluten free curries to try:
Aloo Ki Bhujia (Potato Curry)
- 5 red potatoes peeled
- 3 tbsp oil
- ½ onion diced
- 2 roma tomatoes diced
- 1 tsp curshed ginger
- 1 tsp crushed garlic
- ½ salt
- ¼ tsp turmeric
- ½ tsp Kashmiri laal mirch or chilli powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp kalongi nigella seeds
- fresh coriander for garnish
- Start off by cutting the peeled potatoes into coins, about 1/5 inch thick. Then soak them in water for atleast 10 minutes before cooking.
- While the potatoes are soaking in the water, heat the oil in a large pan. Add the onions and saute till they start turning golden brown. Then add the ginger, garlic and chopped tomatoes. Saute for two minutes, then cook covered for 5 minutes on a low flame.
- Break the tomatoes and onions down with your cooking spoon, then add all the spices barring the kalongi. Saute for one minute, then drain the potatoes and add them to the masala. Mix well so the potatoes are all covered by the masala and cook for 5 minutes covered. At this point add the kalongi , mix well, then cook covered on a low flame for another 10 minutes or so, until the potatoes are cooked thorugh. Mix occasionally so the poattoes don't stick to the bottom.
- Taste for salt and spices, adjust accordingly and serve with a garnish of fresh coriander. These go great with some steamed basmati, with naan or roti.
Have you tried this recipe?
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