Here’s a super simple recipe with a rather short list of ingredients (granted you have a stocked spice cupboard). While I must say I have mastered many more complicated recipes and meals, I have always been a bit rubbish at the standard Aloo ki Bhujia which honestly should be the easiest thing ever. I always manage to get the potatoes unevenly browned – some fry too much in the oil and turn golden, some remain powdery-white and it would usually end up being mashed to make Aloo Parathas to cover up my utter failure.
It was terribly embarrassing, especially with me being a food blogger.
I was discussing this once with some of my family – I can’t remember where or when – but someone told me they use only tomatoes in their Aloo ki Bhujia and it makes for a much more tangy and tasty Bhujia with some masala to scoop up alongside the potatoes. I kept it in the back of my mind for use some day.
Eventually, the day I needed to use this tip came!
This recipe came to life one morning when I came down to cook a rather later brunch only to find I have no onions! This has been happening way too often to me, finding I’m completely out of vital ingredients – the downside to living 3 minutes away from my local Tesco is I take grocery shopping way too lightly! The tomato Aloo ki Bhujia immediately sprung to mind and I set off to make it.
Also see: Achaari Aloo ki Bhujia
Thoroughly pleased with the results, I’m sharing them with you now. 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 lovely with a buttery, flaky paratha for breakfast or lunch alongside a masala omelette.
With love x
- 5 tbsp oil
- 2 tsp kalonji seeds
- 2 tsp cumin seeds
- 3 medium tomatoes, slices
- 4 medium potatoes, sliced in half-circles
- salt, to taste
- 0.5 tsp turmeric powder
- red chilli powder, to taste
- 1 handful chopped coriander
- 0.5 handful chopped mint
- 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 0.75 cup of water. Bring to a boil, then cover and simmer for approximately 20 minutes, or until the tomatoes 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.
For a more pronounced tang, you can add some tamarind sauce to the mixture alongside the potatoes. You could also use yogurt too.