Here's a super simple recipe with a rather short list of ingredients that comes together in less than 30 minutes!
A standard Aloo ki Bhujia is a simple affair, made with just sliced potatoes and spices. This recipe is a variation of the classic, cooked with tomatoes for a tangier kick alongside some masala to scoop up with the potatoes.
This recipe came to life one morning many years ago, when I came down to cook a rather later brunch on a particularly rainy day only to discover we were the proud owners of zero onions, but 2 packs of tomatoes. Unwilling to venture out in the rain for ingredients, this tomato Aloo ki Bhujia was born. With a heavy hand on the tomato and kalonji seeds, you could say it's a distant, vegan cousin of my famous Chicken Karahi 😉.
Save this recipe for a day when you have nothing at home and really, really don't want to pop to your local Tesco (even if it is 3 minutes away, like mine). This would go well with a buttery, flaky paratha for breakfast or lunch alongside a masala omelette.
With love x
📋 Recipe
Ingredients
- ⅓ cup (85 ml) oil
- 2 teaspoon kalonji (nigella seed)
- 2 teaspoon cumin seeds
- 3 medium (370 g) tomatoes, finely sliced
- 4 (850 g) medium potatoes, sliced into semi-circles
- salt to taste
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chilli powder or to taste
- 1 handful chopped coriander
- ½ handful chopped mint optional
Instructions
- In a pot, heat up the oil and add the kalonji and cumin seeds. Allow these to fry for about a minute whilst stirring
- Add in the chopped tomatoes. Allow these to cook and break down nicely, stirring to help along the process. Cook your tomatoes down until they have broken down almost fully and the water has dried out. You should be able to see the oil separating from the tomatoes at this stage
- Add in all the remaining spices, the sliced potatoes and about ¾ cup of water. Bring to a boil, then cover and simmer for approximately 20 minutes, or until the potatoes have been cooked through
- Once cooked, turn off the heat and stir in the coriander and mint. Be careful not to break the potatoes as you stir - use a gentle hand.
Notes
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Muneeb
Made this last week and fam loved it! So easy to make and follow your guide
Thanks so much
Fatima
Loved it
Matt
Hi Fatima, I made this last night for my family and it was amazing, one of those where my wife asks me to make it again as soon as she's finished eating!
I'm glad to see you've put a new post up - your site is my go-to when I'm looking for something new. I've made quite a few of your recipes now (some more than a few times) and they are always great!
Fatima
Thank you so much, Matt! So happy to hear that 🙂
Saddaf Khan
Hey Fatima! Hope you are well
This was the very first recipe of yours that I have tried and it turned out very flavourful
I did make some tweaks like added chaat masala, added chilis, and some lemon
Thank you for the recipe
One suggestion though, it would be helpful to have videos or screenshots of the different stages at the video. It makes it very easier
Thanks again!
Fatima
Thank you!
Anika
Hi hon do you have a lamb biryani recipe yet? This looks delicious, thank you for sharing ❤️
Fatima
Hello, yes I already have a lamb Biryani recipe up! Search fatima cooks sindhi lamb Biryani in Google and it'll come up
Perrvaz
Welcome back and good to see you posting - i have used your lamb with abergine curry as a regular feature for my dinner
A top tip for TAMATAR ALOO KI BHUJIA - my mother always used to use Green un-ripe tomatos which elevates the dish !
Fatima
Great tip - thanks!
And also glad to hear you've been enjoying my lamb and aubergine curry recipe 🙂