Directions
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Aloo Bhaji
For Aloo Bhaji
Oil (तेल) – 5 tbsp
Asafoetida (हींग) – ½ tsp
Bay leaf (तेज पत्ता) – 2nos
Cloves (लौंग) – 3-4nos
Cumin (जीरा) – 2 tsp
Ginger, chopped (अदरक) – 1 tbsp
Green chilli, chopped (हरि मिर्च) – 2 no
Gram flour (बेसन) – 1 tbsp
Turmeric (हल्दी) – 1 tsp
Chilli powder (मिर्च पाउडर) – 1½ tsp
Fresh Tomato puree (ताज़ी टमाटर प्यूरी) – 1 cup
Salt (नमक) – to taste
Coriander powder (धनिया पाउडर) – 2 tsp
Chaat Masala (चाट मसाला) – 2 tsp
Black salt (काला नमक) – ¾ tsp
Boiled potato, medium (उबला आलू) – 4 nos
Water – 3 cups
Kasoori methi powder (कसूरी मेथी पाउडर) – ½ tsp
Garam masala (गरम मसाला) – a pinch
Coriander, chopped (ताज़ा धनिया) – handful
Steps
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1
Done
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To prepare Aloo Bhaji, start by heating oil in a pan over medium heat. Once the oil is hot, add asafoetida, bay leaves, cloves, and cumin seeds. Let them sizzle for a few seconds until fragrant. Next, add chopped ginger and green chillies to the pan. Sauté them for a minute until they release their aroma and turn slightly golden brown. Add turmeric powder and chilli powder to the pan, followed by fresh tomato puree. Stir well to combine all the ingredients and cook the tomato puree until it thickens slightly. |
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2
Done
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Once the tomato puree is cooked, season with salt, coriander powder, chaat masala, and black salt. Mix everything and let the spices cook for another minute to enhance their flavors. Now, add boiled and cubed potatoes to the pan. Stir gently to coat the potatoes with the tomato-spice mixture. |
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3
Done
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Pour water into the pan and bring the mixture to a gentle simmer. Allow it to cook for about 5-7 minutes, allowing the flavors to meld together and the potatoes to absorb the sauce. Once the Aloo Bhaji reaches the desired consistency and the potatoes are fully heated through, sprinkle kasoori methi powder and a pinch of garam masala over it. Mix well and cook for another minute. Garnish the Aloo Bhaji with freshly chopped coriander leaves before serving. Enjoy this flavorful and comforting dish with poori. |
