Aloo bhaji or aloo fry is a very important part of a typical plate of comfort food paired with dal and rice all throughout several states of India. Every state has a signature style of making aloo fry, however, the taste only varies slightly be it Assamese or Bihari or Bengali style, and is loved by everyone. This typical Assamese-style potato fry goes really well with luchi (made from maida), poori (made with whole wheat), paratha, and rice. The showstopper of the recipe is the nigella or kalonji seeds. This is such an easy recipe with barely 5-6 ingredients that can be found easily in all Indian kitchens and it comes together in 15 minutes tops.
This aloo bhaji is a common companion to all our breakfast, lunch, and dinner requirements. It is a forever-welcomed and -loved delicacy for kids and ‘adult kids’ who are vegetable haters and aloo-lovers.
This simple and hearty potato fry is comfort food for me. I made this today and served it with some piping hot dal and rice. So simple to make and so delicious, this potato fry recipe is very nostalgic. It reminds me of my childhood when I used to eat this with luchis or deep-fried flatbreads. Every Indian household makes this in its own way. My way is super simple, with a handful of ingredients. Great to go with rotis or puris in a lunchbox, this potato fry is also kid-friendly. I hope you try my version that has a hint of garlic, the kick of green chili, and lots and lots of happiness in the form of big bites.
Potatoes are the Hero
Potatoes are one of the most versatile vegetables when it comes to Indian cuisine and it is delicious. One of the biggest reason why potatoes are so famous in India is that it goes well with almost everything. For Indians, it is one of the main ingredients of any dish. Right from your Aloo Paratha to the delicious Samosa and Vada Pav to the tikkis.
Indians love their potatoes in every form – be it boiled, roasted, baked, or fried. Vegetables form an important part of the traditional Indian vegetarian diet and potatoes invariably form a part of it. Either as an addition to the vegetable/curry or eaten separately in the form of fried fritters, potatoes are a staple in our diet. Potatoes also add satiety to an otherwise light vegetable or meat preparation, making the meal filling.
Let’s take a look at the recipe for this simple aloo bhaji.
Preparation time – 10 minutes
Cook time – 30 minutes
Serves – 3
- 2 tbsp mustard oil
- 1 slit green chilli
- ½ tsp. Nigella or kalonji seeds
- 3 garlic cloves – finely chopped
- 1 large onion – finely sliced
- 4 large potatoes – chopped into cubes
- ½ tsp. Turmeric powder
- Salt to taste
- In a thick bottomed pan or an iron cast pan/kadhai, heat some mustard oil. Let it smoke.
- Add the slit green chili, nigella/kalonji seeds, and chopped garlic to the oil and temper for a few seconds.
- Add in the sliced onions once the garlic begins to brown.
- Saute the onions with the tempering, stirring occasionally.
- When the onions start browning, throw in the chopped potatoes.
- Mix everything well until combined.
- Saute the potatoes on low to medium flame for a few minutes.
- Once the potatoes are about 30% done, season them with some salt and turmeric powder and mix gently until well combined.
- Cover the potatoes and cook them on low heat for about 5 minutes.
- Take the lid off and give it a gentle mix.
- Cover again and cook on low flame for another 5 minutes.
- Give it one last mix and there you have your Assamese style aloo bhaji ready in just 15-20 minutes.
So this is my take on the recipe and I’d love for you to try it soon. ‘A bowl of piping hot rice with a ladle or two of plain dal and this aloo fry’- if this isn’t comfort food, I don’t know what is.
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