Aloo Bhujia Sabji
Loaded with the aroma of mustard oil, turmeric, chillies, and a sprinkle of coriander, aloo bhujia sabji is mildly spiced, quick, and easy.
Ingredients
- 4 tablespoons mustard oil
- 1 teaspoon cumin seeds
- 3 dried red chillies torn
- ½ teaspoon fenugreek seeds
- 5 garlic cloves crushed
- 5 potatoes peeled and cut into fries
- 1 teaspoon turmeric powder
- Sea salt to taste
- 1 handful fresh coriander cilantro in the U.S., to garnish
Instructions
- Add 4 tablespoons mustard oil in a large kadai, wok, or deep-sided pan. Heat over a high flame until smoking hot. Reduce the flame to medium and add 1 teaspoon cumin seeds, 3 dried red chillies, and ½ teaspoon fenugreek seeds.
- Once the cumin seeds crackle, add the 5 garlic cloves(crushed) and saute for a few seconds until aromatic.
- Add t5 potatoes (peeled and cut into fries) and 1 teaspoon turmeric powder to the pan. Toss everything until the potatoes are completely coated in turmeric and mixed well with the spices.
- Cover the pan with a lid and let steam for 10 minutes, stirring occasionally to prevent sticking. Remove the lid, season with Sea salt to taste, and cook for another 5-10 minutes until the potatoes develop a slight crispiness and lovely smoky char. They should be knife-soft in the middle, yet with crisp edges.
- Sprinkle the aloo bhujia sabji with 1 handful fresh coriander and serve hot from the pan. You can also squeeze over fresh lemon juice to serve.
Notes
It's crucial to heat mustard oil to its smoke point. This reduces the pungency and brings out the best complexity of flavour from the oil. Don't try to substitute mustard oil for a neutral oil like rapeseed or sunflower; the dish needs this traditional flavour boost.
Equipment
Nutrition
Serving: 1gCalories: 721kcalCarbohydrates: 129gProtein: 17gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 14gSodium: 816mgFiber: 16gSugar: 9g
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