Aloo Sukhi Bhaji
With melt-in-the-mouth potatoes and mild, citrusy spicing, this aloo sukhi bhaji is a versatile side dish that's both quick and easy to whip up.
Ingredients
- 680 grams floury potatoes (680 grams = ~5 medium potatoes)
- 2 tablespoons neutral oil
- ¾ teaspoon black mustard seeds
- 4 green chillies sliced
- 1 sprig curry leaves
- 100 grams brown onion sliced
- 3 cloves garlic minced
- ½ teaspoon turmeric powder
- ¼ teaspoon cumin powder
- 1 pinch garam masala
- fine sea salt to taste
- 1 tablespoon lemon juice
- small bunch fresh coriander (cilantro) chopped, to garnish, optional
Instructions
- Add 680 grams floury potatoes to a large saucepan or pressure cooker along with water. Cook the potatoes until knife-soft and tender. In a pressure cooker, this should take around 10-15 minutes (then wait for the pressure to release naturally); on the stovetop, around 15 minutes.
- Wait for the potatoes to cool, then carefully peel them. Next, roughly break them into medium-sized pieces.
- In a large kadai, heat 2 tablespoons neutral oil over medium heat.
- Once the oil is hot, add ¾ teaspoon black mustard seeds. Let them pop.
- Next, add 4 green chillies (sliced) and 1 sprig curry leaves. Both will splutter in the hot oil, so be careful. Sauté for a few seconds, until aromatic.
- Add 100 grams brown onion (sliced) and 3 cloves garlic (minced) to the pan. Cook, stirring regularly, for around 2 minutes, or until aromatic and translucent.
- Season the aromatics with ¼ teaspoon cumin powder and ¼ teaspoon cumin powder. Be careful not to let the spices catch or burn; sprinkle some water on the spices if necessary.
- Immediately add the potatoes back to the pan. Carefully stir to completely coat the potatoes in the spices.
- Finish with 1 pinch garam masala, fine sea salt (to taste), and 1 tablespoon lemon juice. Stir through.
- Optionally, garnish the dish with small bunch fresh coriander (cilantro) (finely chopped). Serve hot.
This step can be done up to 3 days in advance to save time later. Cool and refrigerate the boiled potatoes in an airtight container until ready to use.
Notes
Leftovers can be re-purposed into a variety of other dishes, including (but not limited to!): aloo paratha, aloo vada, aloo toast, vada pav, bread pakora, aloo puffs, and masala dosa.
Nutrition
Calories: 229kcalCarbohydrates: 38gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 6gSodium: 160mgPotassium: 771mgFiber: 4gSugar: 4gVitamin A: 23IUVitamin C: 29mgCalcium: 37mgIron: 2mg
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