Name: Aloo Bhaji (Spiced Potato)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 6
Cuisine: Indian
Ingredients: 2 tbsp cashews or peanuts, roughly chopped; 800 g potatoes, peeled; 1 tbsp chana lentils/dal; 1 tsp ghee (optional); 1 tbsp white urid lentils/dal; 1 tsp black or brown mustard seeds; 1 heaped tsp finely grated fresh ginger or ginger paste; 1 tsp caster sugar; 1 heaped tsp finely grated garlic or garlic paste; ½ tsp ground turmeric; 1 tsp salt, or to taste; 1 white or red onion, finely chopped; Fresh coriander leaves, to garnish (optional); 200 ml water; 2 tbsp vegetable or rapeseed oil; ¼ tsp asafoetida powder; 2 fresh green chillies, finely sliced; 10-15 curry leaves

Preparation info

Serves
6

Difficulty
Easy
Ready in
35 min

Appears in

Chilli & Mint

By Torie True

Published 2021

About

This spiced potato, or aloo bhaji as it is commonly known in India, is the perfect filling for masala dosas, samosas, potato bonda and stuffed paratha. It’s so tasty you can even eat it as a dish on its own. As it is so versatile, it is a great one to have in your Indian culinary arsenal.

Ingredients

800 g potatoes, peeled
2 tbsp vegetable or rapeseed oil

Method

Begin by boiling the potatoes in a pan of water until soft. Drain and mash them, then set aside to cool.
Heat the oil and ghee, if using, in a pan and then add the mustard seeds, white urid and chana lentils. They will add texture and a little bite to the dish, which works well. You cannot eat them raw but cooking them in hot oil makes them edible. Gently move

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