Aloo Bhujia
The Quirky Foodster Team
Ingredients
Method
- Heat the oil in a frying pan and add the cumin seeds, letting them sizzle briefly.
- Add the onion and sauté until softened.
- Add the turmeric and chilli powder, cooking briefly.
- Add the potato cubes, stirring to coat in the spices.
- Cover and cook over medium-low heat for 20–25 minutes, stirring occasionally, until the potatoes are tender and lightly golden.
- Season with salt and garnish with chopped coriander before serving.
Introduction: Dry-spiced sautéed potatoes with cumin and turmeric, a simple, comforting side dish found across Pakistani tables.
Cultural Background: This simple, dry potato preparation is a common side in Pakistani home cooking, its warm spicing pairing well with dal, roti and richer main dishes.
Tips: Stir occasionally to prevent the potatoes sticking and burning, especially as they near doneness. Cut the potatoes into even pieces so they cook through at the same rate.
Variations: Add a handful of peas for extra vegetables. Adjust the chilli powder for more or less heat.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently in a pan over medium heat, stirring, until warmed through.
FAQs:
Q: Is this dish spicy?
A: It has a mild to moderate heat, easily adjustable by controlling the chilli powder.
Q: What is aloo bhujia typically served with?
A: Roti, dal or as part of a larger Pakistani meal.
- Potatoes, peeled and cubed — 6
- Onion, chopped — 1
- Cumin seeds — 1 tsp
- Turmeric — 1/2 tsp
- Red chilli powder — 1/2 tsp
- Oil — 3 tbsp
- Salt — to taste
- Chopped coriander, to garnish
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