Aloo ki Bhujia - Pakistani Potato Curry


There may be a number of dishes on the table, but the first dish that my hands would stretch out is always a potato based dish. They have always been my favorite. Potatoes in any form are welcome. While cooking Pakistani breakfast, I made Chola Poori, Halwa and Aaloo Bhujia.

When I read Aaloo Bhujia, I assumed it to be a Bikaneri farsaan which is very very addictive. I was surprised that the aloo Bhujia was a gravy based potato dish. This is a recipe by a famous Pakistani lady Shireen Anwar, who has a number of cookery videos on PTV. I  enjoy the way she hosts her shows in typical Urdu language.

These potatoes are one of the simplest ones a person can make, simple yet delicious...besides being delicious, they are zero oil, what more can a person want. Coming to the recipe...


 Aloo Bhujia
4 medium sized potatoes.
4 cups water
1 tbsp coarsely pounded red chilli
1 tsp salt or to taste
1 tsp onion seeds/ kalonji
1 tsp ginger, finely chopped
1 green chilly, roughly chopped
1/2 tsp garam masala
Wash and peel the potatoes.
Chop into thinner cubes.
Place them in a pot with 4 cups of water.
Add salt, red chilly and kalonji.
Mix well , cover and place it on slow fire.
Let the potatoes cook till 80%.
Add finely chopped tomatoes, ginger and green chilly.
Cover and cook till done.
Add garam masala.


The Pakistani Naashta

Chole
( a chickpea curry made nice and tangy with tamarind pulp, and minimum oil being the specialty)

Aaloo ki Bhujia
( raw potatoes simmered with spices for hours without a drop of oil)

Halwa
( a semolina pudding with kewra and cardamom flavoring)

Poori
( a all purpose flour and whole wheat four puffed bread, made in a unique style)

Lassi
( a yogurt based drink)


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