Potato Bhujiya(Potato Bhaji Recipe)

Calling all potato lovers, here is one of my favourite potato recipes you can whip up in minutes and enjoy heartily. Aloo Bhujiya is a classic potato dish. Be it for lunch, dinner or breakfast, you can prepare in a few minutes with only a handful of ingredients. This is a quick, simple and delicious potato dish that can be made even by a novice cook. The flavour and aroma of the potato sizzling in hot oil infused with cumins fills the air. The excellent quality of this aloo bhujiya recipe is you can serve it with roti, paratha, Puri or dal rice.

Table of contents

1. About the recipe

2. Ingredients

3. Step-by-step method

4. Tips

1. About the recipe

This Aloo bhujiya subzi is deeply connected with my childhood memories. My father used to make this for weekend breakfast, and we enjoyed it with paratha or poori; after he got retired from office work, he still enjoyed making this dish. Now, I often make it at lunchtime for my kids. As this recipe has cumin seeds and whole red chilli, it enhances the flavour of this fantastic dish. Very few ingredients are needed for this easy dish. It’s a perfect option for school lunch also. You can make it spicy according to your preference by adding more chillies. Aloo bhujiya is a versatile dish; it can be served as a side dish, main or snack. This easy recipe is a keeper, and you won’t regret it.

Let’s start cooking!

Serving Suggestion: 2 

Preparation Time: 10 minutes

Cooking Time:       15 minutes 

2. Ingredients 

• 3 Potatoes ( sliced )
• 1 large onion( thinly sliced)
• 2 dry red chillies( broken into pieces)
• ½ teaspoon cumin seeds 
• ½ teaspoon turmeric powder  
• Salt as per taste
•  50ml refined oil or mustard oil

3. Step by Step method 

• Peel and wash potatoes and cut into lengthwise.
• Now again, wash potatoes.
• Heat oil in a kadhai or deep pan (I am using mustard oil because it will give more flavour). Refined oil is also acceptable.
• In a hot oil, add cumin seeds and dry red chillies.

• Fry for a few seconds. Now add sliced onions.

• When the onion turns golden brown,  add potatoes, turmeric and salt. Stir well on a high flame.

• After that, medium down the flame, cover it with a lid and cook.
• The potato will turn soft after 5 to 7 minutes.

• Now cook on high flame until the potato slices turn golden brown.
• Keep checking between the cooking of potatoes.

• Mix well and stop cooking.
• Serve with roti, paratha, poori or dal rice.

4. Tips

• Seasonal potatoes are perfect for this subzi.
• Mustard oil will give this dish a very original flavour.
• You can increase the spiciness by adding more chilli.
• This is a very good option for breakfast, lunch or dinner or kids lunch box.