Aloo Bhaji | How to make Potato Curry | (no onion no garlic recipe)
Aloo bhaji or potato curry for rice. Aloo bhaji, a flavourful curry without onion and garlic best suitable for rice and roti. It is made during festivals, this bhaji can be used as stuffing in making bonda too.
Ingredients
- 500 grms Potatoes/Aloo
- 3 Green Chillis
- 2 inches Ginger
- Salt to Taste
- 1/4 tsp Turmeric Powder
- 4 Lemons
- 5 or 7 Curry Leaves
- Fistful of Coriander leaves
Ingredients for Tadka
- 2 tbsp Oil
- 1 tbsp Chana dal
- 1 tbsp Urads dal
- 1/2 tbsp Mustard Seeds
- 1/4 tbsp Cumin Seeds
- 2 Red Chillis
- 1 tsp Asafoetida/Hing
Instructions
- Wash and Peel the aloo and cut into halves.
- Chop ginger and green chillis.
- Add salt and turmeric powder.
- Pressure cook them for 2 or 3 whistles.
- The aloo should not become too soft, but cook well.
- Once the pressure cools down completely, put them in a colander.
- Allow them to cool.
- Heat oil in a pan, add chana dal and urad dal.
- Let the dals change little color, add mustard and cumin seeds.
- When mustard and cumin start spluttering, add curry leaves.
- Add chopped ginger and green chillis. Sauté them till they are soften.
- Add salt, turmeric powder and mix them well.
- Add boiled and mashed potatoes.
- Combine them well and switch off the flame.
- Lastly add lemon juice and chopped coriander leaves. Mix them well.
- Serve aloo bhaji with rice, roti or poori.
Notes
Pressure cook potatoes. But do not over cook.
Mash them but retain some byte size pieces.
Potatoes need not not have specific shape, abstract pieces looks good.