A Delicious Indian Vegetable Dish
Aloo bhaji is a tasty vegetarian side dish that is a staple in Indian cuisine. This flavorful dish made with potatoes (aloo) makes for a satisfying meal when paired with rice, roti, or naan bread. Read on to learn all about this iconic Indian recipe – from its key ingredients to tips for making the best aloo bhaji.
Ingredients Needed for Aloo Bhaji**
The beauty of aloo bhaji lies in its simplicity. This savory dish packs tons of flavors using just a few humble ingredients, most of which are pantry staples.
Potatoes
The star ingredient in any good aloo bhaji recipe is potatoes. Go with starchy russet potatoes over waxier varieties – they hold their shape better during cooking.
- How much potato? Plan on 1 pound of potatoes for 4 servings.
- Peel them or leave the skin on – up to you! Dice into 1/2 to 1 inch cubes.
Onion
A cooked down onion base builds a flavor foundation.
- 1 medium onion, chopped
- Yellow or white work well
Tomato
Add 1 medium tomato, chopped. Go with a ripe, red variety for sweetness. Canned tomatoes work too.
Indian Spices
What sets aloo bhaji apart is its addictive spice blend. Season to taste with:
- 1 1/2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1/2 teaspoon garlic powder
- Pinch of cayenne pepper (optional)
Oil and Water
- 2-3 tablespoons vegetable oil for cooking
- 1/4 cup water to simmer and thicken sauce
Step-By-Step Cooking Guide
With an onion-spice base and potato chunks, you’re ready to whip up this satisfying aloo bhaji recipe. Follow these simple steps:
Sauté the Onion
- Heat oil in a skillet over medium heat.
- Add chopped onion. Cook for 5 minutes, stirring occasionally, until translucent.
Bloom the Spices
- Stir in all spices (or garam masala) and cook for 1 minute more. This “blooms” the spices to release their essential oils and aromas.
Simmer the Potatoes
- Add chopped potatoes and water. Season with salt.
- Bring to a boil, then reduce heat. Simmer for 8-10 minutes with a lid until potatoes are fork tender.
- Remove lid and continue cooking until water evaporates into a thick sauce coating the potatoes.
And that’s it! Your homemade aloo bhaji is ready to enjoy.
Aloo Bhaji Recipe
Aloo bhaji is a mouthwatering Indian potato vegetable dish that makes for a tasty side with any meal. This recipe calls for just a few simple ingredients like potatoes, onion, tomato and a blend of iconic Indian spices like cumin, coriander and turmeric. The key steps include sautéing the onion as a flavor base, simmering the diced potatoes in the spices and water until tender and coating them in a thick, aromatic sauce. With easy preparation and big, bold flavors, aloo bhaji can be made any night of the week and pairs perfectly with rice, naan and more. This versatility vegetable dish is essential for every Indian food lover’s repertoire.
- Cutting board
- Knife
- Mixing bowls
- Large skillet
- Wooden spoon for stirring
- 1 lb russet potatoes (diced)
- 1 medium onion (chopped)
- 1 medium tomato (chopped)
- 1 1/2 tsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1/2 tsp garlic powder
- Pinch of cayenne (optional)
- 2-3 tbsp vegetable oil
- 1/4 cup water
- Cilantro (lemon juice, chaat masala to garnish (optional))
- Sauté onions in oil for 5 min.
- Add spices, bloom for 1 minute
- Mix in potatoes and water. Season.
- Simmer for 8-10 minutes until fork tender.
- Evaporate liquid and coat potatoes with thick sauce.
- Adjust spices as needed.
- Garnish with cilantro, lemon juice, or chaat masala.
- Russet or yellow potatoes work best. Avoid red or waxy varieties
- ‘Blooming’ the spices intensifies their flavor
- Adding veggies like peas or cauliflower makes it a full meal
- Garnish with cilantro, lemon juice, or chaat masala before serving
- Leftovers can be refrigerated for 4-5 days
Storage
Leftover aloo bhaji keeps well refrigerated for 4-5 days. The flavors meld and improve, making it perfect for quick meals later on. Reheat gently before serving.
Variations for Aloo Bhaji
The basic aloo bhaji recipe invites creativity. Try these tasty variations using different veggies or spices.
Vegetable Aloo Bhaji
- Stir in 1 cup frozen peas or diced carrots/cauliflower when adding potatoes.
- Veg combo absorbs flavors beautifully.
Coconut Aloo Bhaji
- Use coconut oil for cooking instead of vegetable oil.
- Sprinkle on shredded coconut just before serving.
- Toasts beautifully.
Tandoori Aloo Bhaji
- Marinate potato cubes in tandoori masala overnight.
- Then cook potatoes as usual into a spiced sauce.
- Smoky, charred flavor.
Purple Aloo Bhaji
- Swap white potatoes with purple Peruvian or Japanese varieties.
- Vibrant, antioxidant-rich dish.
The options are endless!
Tips for the Best Aloo Bhaji
With this easy aloo bhaji recipe, you can whip up a batch on a busy weeknight or prepare it for guests. Follow these tips for guaranteed success:
Choose the Right Potato
Starchy russets hold their shape better during cooking. New or baby potatoes work too. Avoid waxier varieties like red or yellow potatoes.
Cut Evenly
Uniform potato chunks cook evenly. Take time to dice into 1/2 to 1-inch sized pieces.
Make the Onion Golden
Don’t rush the onion sauté stage. Cook slow and low until deep golden brown for a flavor base with depth.
Bloom Those Spices!
Heating whole spices briefly “blooms” them for optimal flavor. Don’t skip this step!
Simmer Uncovered
Cook uncovered first for potato chunks to absorb spice flavors, then covered to finish tender.
Adjust Spice to Taste
Spice blends vary. Tweak amounts of curry, cayenne, salt, etc to suit your taste.
Finish with a Drizzle
Liven up the dish before serving with lemon juice, cilantro, chaat masala, or creative garnishes.
With a well-stocked pantry, you can prepare this satisfying aloo bhaji any night of the week. The variations are also endless – try swapping in different vegetables or spices. Serve aloo bhaji alongside rice or flatbreads for a fast, full meal. What’s your go-to aloo bhaji recipe? Share your tips and tricks!
Frequently Asked Questions
Still hungry for more info about aloo bhaji? Get your top questions answered here.
What does “bhaji” mean?
“Bhaji” means fried vegetable dish in several Indian languages. The word can refer to individual fried veggie fritters or dry vegetable side dishes like aloo bhaji.
Is aloo bhaji the same as aloo sabzi?
Aloo bhaji and aloo sabzi are very similar Indian potato dishes, but not identical. Bhajis tend to be on the drier side with a thick spice coating, while sabzis have a wet curry-like consistency. Flavor profiles also differ slightly.
What goes well with aloo bhaji?
Aloo bhaji is versatile and pairs deliciously with many dishes like:
- Rice
- Roti /Chapati
- Naan
- Pulao
- Raita yogurt
- Dal fry lentils
- Paneer dishes
- Kebabs or grilled meats
What is the best substitute for a potato in aloo bhaji?
If you want to cut carbs or calories, try:
- Cauliflower florets
- Eggplant cubes
- Zucchini sliced coins
- Carrots & green beans
You may need to adjust cooking time slightly with veggie subs. Add a bit more water since they won’t give off as much liquid.
How can I make restaurant-style aloo bhaji at home?
To mimic the rich taste of Indian restaurant aloo bhaji:
- Liberal use of ghee or butter
- Pinch more garam masala
- Chaat masala to finish
- Cilantro garnish
- Squeeze of lime
Conclusion
From its humble ingredient list to easy hands-off cooking method, aloo bhaji proves how outstanding Indian comfort food can be. Sautéed onion and spice deliver big, bold flavors that turn potatoes into something special. Experiment with mix-ins and garnishes until you create your signature variation. This veggie dish truly satisfies!
For more inspiration, check out our full guide to Indian recipes perfect for home cooks.
