Aloo Bhujia (Pakistani Potato Curry)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 people
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Calories
228 kcal
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Course
Main Course
Aloo Bhujia (Pakistani Potato Curry)
Description
Aloo Bhujia starts by tempering white cumin and mustard seeds in neutral cooking oil, then sautéing garlic and ginger pastes briefly before adding diced Idaho potatoes. The potatoes cook with salt, red chili powder, turmeric, and amchur powder, which provides tartness. Whole dried red chilies and water are added to steam the potatoes covered over low heat until tender. The final step involves uncovering the pot to evaporate excess water, leaving a moist yet dry curry. The dish is garnished with cilantro for freshness.
The use of Idaho potatoes is emphasized for their fluffy texture suited to absorbing flavors without becoming mushy. Controlling water quantity ensures the curry maintains texture without excess liquid. This curry can be served warm as a side with other dishes or as a savory snack. The combination of spices yields a warm, tangy flavor profile typical of South Asian cuisine.
Careful management of cooking liquid is critical: too much water results in mushy potatoes, while too little risks undercooked potatoes. Using a slotted spatula to remove cooked potatoes if excess water remains helps maintain ideal texture before drying the liquid. This method supports a balanced consistency and optimal flavor intensity.
Ingredients
- ¼ cup neutral cooking oil generic cooking oil
- 1 teaspoon white cumin seeds
- 1 teaspoon mustard seeds
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 potato see notes, Idaho variety
- 1 teaspoon salt
- ½ teaspoon red chili powder
- ¼ teaspoon Turmeric
- 1 teaspoon amchur powder
- 2 whole dried red chili
- 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
- Use starchy Idaho potatoes for a soft, fluffy texture suited to this curry.
- Use only 1 cup water to steam the potatoes to avoid them becoming mushy.
- If excess water remains after cooking, remove the potatoes with a slotted spatula and continue cooking to reduce the liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 228kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Sodium | 601mg | 25% |
| Potassium | 493mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 228IU | 5% |
| Vitamin C | 8mg | 9% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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