Aloo Bhaji (Indian Spiced Potatoes)

This Aloo Bhaji recipe is a popular dish from India. It’s made with everyday Indian ingredients and results in a flavorful spiced potato meal. You can quickly and easily make this recipe in just 30 minutes, giving you a chance to taste the true flavors of Aloo Bhaji.

History

Aloo Bhaji is a potato-based dish deeply rooted in Indian cuisine. Its origin can be traced back to various regions in India, where it is known by different names and variations.

This specific recipe takes cues from South India, where it’s commonly known as “Potato Palya” or “Potato Masala.” It’s a standard side dish often paired with Dosa, a type of fermented pancake. The method of adding urad dal, mustard seeds, and curry leaves in this recipe is a signature South Indian cooking technique, adding depth and character to the dish.

In North India, a similar dish known as “Aloo Sabzi” or “Aloo ki Bhaji” is popular. Though the base ingredient remains the same, the North Indian version is often prepared with a slightly different set of spices and sometimes includes tomatoes.

Ingredient Notes

• Potatoes: These starchy vegetables are the star of the show. Choose medium-sized potatoes for the best result. Yukon Gold or Russet potatoes work well due to their starchy content that gives the bhaji a delightful texture.
• Mustard Seeds: Mustard seeds add a tangy, spicy element to the dish. They pop open when heated in oil, releasing their unique flavor. If mustard seeds are unavailable, you can use cumin seeds or add a pinch of dry mustard to the potatoes as a substitute.
• Urad Dal (black gram split): This is a type of lentil used in many South Indian dishes. It imparts a slightly crunchy texture and earthy taste.
• Curry Leaves: These aromatic leaves are a staple in Indian cuisine. They bring a distinct, robust flavor to the bhaji.
• Ginger: Freshly peeled and julienned ginger adds a zesty note to the bhaji. Ground ginger can be used if fresh ginger is not at hand, but the flavor slightly differs.
• Asafoetida (optional): Also known as “hing,” this spice brings a pungent, savory depth to the dish. If you can’t find asafoetida, a combination of garlic and onion powder can replicate its flavor to some extent.
• Red Onion: Sliced red onions provide a sweet and slightly spicy flavor. You can substitute it with white or yellow onions if required.
• Turmeric: Turmeric lends a warm, earthy flavor and a vibrant yellow color to the dish. In a pinch, you could use curry powder as it contains turmeric, but it will also introduce other spices into the dish.
• Green Chili: Depending on your heat preference, adjust the quantity. If you prefer kicks of heat, slice up the chili before adding it to the Aloo Bhaji.

Expert Tips

• Microwaving Potatoes: Microwaving potatoes is a quick and efficient cooking method. The best way to cook potatoes in the microwave is to prick them several times with a fork and cook them covered in the microwave. The cooking time will adjust depending on the microwave and potato size, but the time usually takes between 4-8 minutes.
• Popping the Mustard Seeds: Popping the mustard seeds is a delicate process. Too hot and the seeds will burn and too low and they won’t pop. Make sure to thoroughly watch the seeds as they usually only 5-15 seconds in hot oil.
• Aloo Bhaji Consistency: Use water to adjust the consistency of the dish. Cook with more water for a saucy texture and less for a dry Aloo Bhaji. Just make sure to reduce it before serving so that the flavors aren’t diluted. 
• Seasoning: Potatoes tend to require a lot of salt for seasoning so be sure to taste and season the Aloo Bhaji at the end of the recipe to see if it needs more salt.

Step by Step Instructions

1) Place the potatoes on a microwave-safe plate and cook them in the microwave until fully cooked.

2) Allow the potatoes to cool, then peel and chop them into small pieces, about 1/2 inch in size.

3) In a large, deep sauté pan or kadai, heat the cooking oil. Add the mustard seeds and wait until they start to pop.

4) Stir in the urad dal, curry leaves, julienned ginger, optional asafoetida, and sliced red onion. Cook until the onions have softened, about 6-8 minutes.

5) Add the chopped potatoes, turmeric, sea salt, water, and green chili to the pan. Cover with a lid and let it simmer for 5 minutes.

6) Taste the bhaji and adjust the seasoning with additional salt if necessary. Optionally, you can also stir in a handful of fresh cilantro.

Storage and Leftovers

If you have any remaining Aloo Bhaji, allow it to cool down completely before storing. Storing it while it’s still hot can lead to condensation inside the container, which may shorten its shelf life and affect its taste.

Once cooled, transfer the Aloo Bhaji into an airtight container. Proper sealing helps keep the flavors intact and prevents any fridge odors from seeping into your dish.

Stored this way, your Aloo Bhaji can last up to three days in the refrigerator. When you’re ready to eat it again, simply reheat the bhaji in a microwave or on the stovetop until it’s hot throughout.

FAQs

Can I make this recipe keto-friendly?

Absolutely, you can easily make this recipe keto-friendly. You can swap the potatoes for cauliflower florets. Instead of cooking them in the microwave, boil them until al dente, then add them into the pan as you would the potatoes. Or you can use this ‘fake potato‘ method where I use a mix of cauliflower rice and stems.

What to Serve with Aloo Bhaji?

You can serve Aloo Bhaji with a lot of recipes or different types of food. Things like naan, roti, paratha, rice and grilled meats work great. I served mine with Dosa which is a rice crepe made with a fermented batter.

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• Keto Tandoori Chicken
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