Aloo Bhaji Recipe
Aloo Bhaji, fragrant Indian-spiced potatoes are great for breakfast, lunch, or dinner. Serve them with your favorite Indian dishes or top them with a fried egg for a simple vegetarian meal.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: Indian
Keyword: breakfast side dish, easy side dish, easy vegetable side, Indian recipe, potatoes, simple side, vegetarian
Servings: 4
Author: Jess Smith via Inquiring Chef
Cost: $3.00
- 2 Tablespoons Vegetable Oil (or any cooking oil)
- 2 Tablespoons Ghee or Unsalted Butter
- 1.5 pounds Yukon gold potatoes, cubed
- 2 Jalapeños, finely diced (if you want less spice, remove the seeds and membrane before dicing)
- 1 teaspoon Mustard Seeds
- 1/2 cup finely diced White Onion
- 3/4 teaspoon Kosher Salt
- 1/4 teaspoon Dried Turmeric
- 1/4 teaspoon Garlic Powder (not garlic salt)
- 2 Tablespoons chopped Cilantro Leaves
- 2 teaspoons Lime Juice
- Plain Yogurt, for serving (optional)
Heat a large skillet (see note) over low-medium heat. (Note: on my electric range which heats from 1-10, I set the heat at 4 for these potatoes.)
Add oil and ghee / butter and stir gently until melted.
Add potatoes in a single layer and cover with a lid.
Cook potatoes, covered, without stirring, for 10 minutes (resist the urge to lift the lid and check on them - keeping the lid closed helps them to steam and get started cooking).
Remove the lid and use a spatula to gently flip the potatoes. Over the top of the potatoes scatter jalapeños, mustard seeds, and onion. Cover and continue to cook for 10 minutes more.
Remove the lid and season potatoes with salt, dried turmeric, and garlic powder.
Continue cooking potatoes, flipping them occasionally with a spatula, until potatoes are very tender, 5 to 10 minutes more (depending on the size of the potato cubes).
Remove potatoes from heat and stir in cilantro and lime juice. Taste and season with some more salt, if needed.
Serve immediately. (Great with a spoonful of plain yogurt on top!)
Potatoes - Yukon gold potatoes will hold their shape a bit better while cooking, but Russet potatoes work great in this method as well. Russet potatoes just break down a bit and will have less well-defined edges / corners than Yukon gold.
Skillet - Cast iron pans works best for fried potatoes because they allow the potatoes to crisp up without sticking. If you are concerned about the potatoes sticking, you can use a nonstick pan which also works well though the potatoes won’t get quite as crisp. No matter what type of pan you use, it should be one that has a lid and is large enough to hold all of the potatoes in a single layer.
Calories: 255kcal | Carbohydrates: 33g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 15mg | Sodium: 448mg | Potassium: 763mg | Fiber: 4g | Sugar: 3g | Vitamin A: 264IU | Vitamin C: 44mg | Calcium: 25mg | Iron: 1mg