Aloo Bhaji
This simple Bangladeshi-style potato stir-fry features thinly sliced potatoes cooked with aromatic spices until tender and lightly browned. It's a quick and flavorful side dish that pairs well with rice or flatbreads. The preparation is straightforward, yielding a comforting and satisfying result.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 228 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 600 gpotato, peeled and thinly sliced
- 1 pcsyellow onion, thinly sliced
- 2 pcsgreen chili, slit lengthwise
- 0.5 tspturmeric powder
- 0.5 tspcumin powder
- 0.5 tspcoriander powder
- 1 tspsalt
- 3 tbspvegetable oil
garnish
- 2 tbspfresh cilantro, chopped(optional)
Equipment
skillet · cutting board · knife · large non-stick pan
The method
Step by step
- 1
Wash the sliced potato thoroughly under cold water until the water runs clear, then drain well and pat dry with a clean kitchen towel.
About 5 min
Cook’s note: Removing excess starch helps prevent the potatoes from sticking and makes them crispier.
- 2
Heat the vegetable oil in a large non-stick pan or skillet over medium heat.
About 1 min
- 3
Add the yellow onion and green chili to the hot oil and sauté until the onion softens and turns translucent, about 5-7 minutes.
About 7 min
Cook’s note: Do not brown the onions too much at this stage.
- 4
Stir in the turmeric powder, cumin powder, and coriander powder, cooking for 30 seconds until fragrant.
About 1 min
Cook’s note: Keep the heat low to prevent the spices from burning.
- 5
Add the dried potato slices and salt to the pan, tossing gently to coat them evenly with the spices.
About 2 min
- 6
Cover the pan and cook on medium-low heat for 15-20 minutes, stirring occasionally, until the potato are tender and cooked through.
About 20 min
Cook’s note: If the potatoes start to stick, add a tablespoon or two of water to create steam.
- 7
Remove the lid and increase the heat slightly, cooking for another 3-5 minutes, stirring frequently, to allow the potato to brown lightly.
About 5 min
Cook’s note: This step adds a nice texture to the bhaji.
- 8
Garnish with fresh cilantro, if using, and serve hot.
Per serving
Nutrition
- Calories
- 228.2kcal
- Protein
- 3.6g
- Carbs
- 29.7g
- Fat
- 10.9g
- Fibre
- 4.3g
- Sugar
- 2.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Aloo Bhaji in an airtight container in the refrigerator.
Reheat gently in a pan over medium heat or in the microwave until warmed through.
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