Every couple of weeks Frank and I order Indian food for dinner. Living here in Bangkok has intensified my love of Thai food, but secondary to that, I’ve come to absolutely love Indian food.
When we were in India last year our first breakfast in Delhi was crisp fried bread with potatoes tossed in spices and herbs. It was utterly satisfying and so delicious – I was immediately in love. (I was also in love with that bottled mango lassi they served with breakfast…wonder where I can get some more of that…)
So when I was matched up with Trisha’s fun site My Hobbie Lobbie for his month’s Secret Recipe Club, it took only a few minutes of perusing her recipes to discover an abundance of beautiful Indian dishes. Aloo Bhaji – that same spiced potato dish we had in Delhi – was a clear winner. Frank and I have frequently talked about Aloo Bhaji since we returned from India, but this is the first time I’ve made it.
This recipe was exactly as we remembered the dish. I’ll be making this again and again for sure. Thanks for the great recipe Trisha!
- 1 Tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 6 dried curry leaves
- 2 green chilis, sliced into 4 pieces each
- 3 medium potatoes, boiled, peeled and cubed
- 1 large onion, finely chopped
- ¼ teaspoon turmeric powder
- juice from ¼ lime
- 2 tbsp fresh coriander leaves, chopped
- salt, to taste
- Heat the oil in a large skillet. When it begins to shimmer, add the mustard seeds and heat until they begin to sizzle and sputter, about 4 minutes. Add the curry leaves and fry until fragrant, about 1 minute. Add the chili and cook, stirring, until it releases flavor into the oil. Add the onion to the pan and sauté until the onions are soft and golden brown, about 5 minutes. Add the turmeric and stir well for a minute.
- Add the potatoes to the pan and cook until golden brown, stirring to brown all sides, 6-8 minutes. Take the pan off the heat and stir in the lime juice and cilantro. Add salt, to taste.