Aloo Bhaji is something that we will be making again and I love that I now have a fun new name for what was a truly great potato side dish.
The flavors surprised me and we even found a new spice to add to our collection. The chile blended with the potatoes and provided much more flavor than I expected.
Quick definition here for those of you who might be wondering what on earth I am posting today:
Aloo – Potato
Bhaji – Indian dish consisting of vegetables, especially onion
My first attempt at Aloo Bhaji began by admitting just how lacking my knowledge of Indian cuisine was. Perhaps it shows my ridiculous naivete, but I have always thought of green chile as being more exclusive to my own southwestern part of the world. Silly, right?
Here is the recipe as Trisha originally posted it. The recipe below reflects my adaptation. (Yes, I changed it a bit. I was a complete novice in the world of Indian food and couldn’t find a couple of things that were included.)
The original recipe called for fresh curry leaves. I couldn’t find them locally, so I assumed that curry powder would be an acceptable substitute. When I double-checked to make sure, I discovered that curry powder does not contain any curry leaves at all! Who knew?!
(Seriously, I want to know if anyone reading this actually knew that!) The recommended substitute was basil leaves, but obviously, the flavor would have been quite different with the original curry leaves.
Full disclosure, I’m admitting that I didn’t know coriander was cilantro, so when I couldn’t find coriander at the store, I left it out. I purchased some dried coriander, but it really did not fit into the recipe the way it was originally written, so I left it out in the end.
Side note: Did you notice the ridiculously small portion shown in the picture? This was so tasty that we ate more of it than I expected and I had almost nothing left to photograph! That should teach me not to skip taking a picture before we eat dinner.
- 3 medium size potatoes boiled, peeled and cubed (I am going to roast these next time, because we prefer the texture of crispy on the outside and fluffy on the inside roasted potatoes.)
- 1 large yellow onion chopped into 1" pieces
- 2 canned green chiles cut into 1/2"-1" pieces
- 8 basil leaves very thinly sliced *see note below
- 1/4 teaspoon mustard seeds I used yellow ones
- 1/4 teaspoon turmeric powder first time using this spice and we really liked the flavor it added to the onions
- 1-2 tablespoons fresh coriander or cilantro leaves chopped **see second note below
- juice of ¼ lime about 1 teaspoon
- 1 tablespoon light flavored olive oil
- Heat the olive oil in a pan over medium heat. Add the mustard seeds and let them sputter. Add the basil and then add the chopped chile and let it release it's flavor into the oil for a couple minutes.
- Add the chopped onions and saute it for a few minutes, stirring infrequently, until the onions have softened and turned brown on the edges. Add the turmeric powder and stir well to coat the onions. Let it cook for about a minute longer and stir to make sure it doesn't stick to the pan.
- Add the lime juice and salt to taste. Stir well. Add the potatoes and toss gently to coat the potatoes with the spice mixture. Check the seasonings and adjust as desired. Once the potatoes have warmed in the skillet, sprinkle with the chopped cilantro and and toss lightly. Remove from the heat and serve hot.
41 Comments Leave a comment or review
Thi seem yummy way to enchance good old potato;)
My Journey With Candida says
I have made potatoes with onion and chile peppers but never added the othe ingredients. I know my Hubs would love this. Thanks Mary for another recipe to try.
Sonia (Nasi Lemak Lover) says
This look so good.
Mary, I'm so glad you liked it. And you know what, I think your idea of roasting the potatoes is fabulous. We've always made it this way and I guess it didn't occur to me to change things up! I probably would've never thought of it. I can't wait to see what it turns out like!
The Slow Roasted Italian says
Funny how the spices we are used to with cooking in the SW here are a lot of the same flavors in this Indian dish. Sounds delicious!
Awesome that you stepped out of your comfy zone. I did the same thing this month (but sorta the opposite of you, I did dessert). I love Aloo Gobi (potatoes w/ cauliflower) so I'm sure I'd love this too. Yum!
Such a great way to treat potatoes! I am a complete Indian food novice, too, but I love to eat it in restaurants. Maybe I will get Trisha's blog soon 🙂
I love this recipe -Im a huge fan of Indian food ands pices.
I have eaten something similar, including potato with cauli (popoular in Indian restaurants). Its quite simple and delicious.
Lynne @ 365 Days of Baking says
Love a new potato recipe! Sounds delicious, Mary!
You made me laugh only because I had no idea about the corianderor the curry leaves. I feel edjamacated now! 😉
I laughed about the picture, too. Either you wait to take the pictures and have hardly anything left or you take the picture while listening to the ravenous family members grumbling, "Can't we eat yet??!!"
Oh, the sacrifices.
Jenny @ Savour the Senses says
Thanks for giving the background about this dish. I love potato recipes and ethnic recipes so looks like this is a recipe for me! Happy SRC reveal day, check out my post at http://savourthesensesblog.com/plum-crunch-my-src-post/ =)
The only reason why I know that curry leaves and curry powder are not the same thing is thanks to a cooking class I took a year or so ago, called "Curries of the World." The stuff we made in class was AMAZING. I have yet to be able to replicate it at home. Ug. But curries, particularly of the Indian variety, are our favorite food. Will definitely be trying this one out. Thanks also for the link!
Look yumm!! gloria
Miz Helen says
This looks like a great recipe. It is fun cooking with you in the SRC. Hope you are having a great day and thanks for sharing!
Sweet And Crumby says
It's so fun to be part of something that pushes the envelope of your cooking repertoire. This dish looks yummy!
oh wow! this sounds so flavorful!! i love it already.
Stopping by from group B. So fun to be in the Secret Recipe Club with you. Great Post! Way to step out there and post something unfamiliar to you. I love Indian food and I have to admit, cooking with all the new and different spices can be intimidating…you did a great job!
If you haven’t already, I’d love for you to drop by my blog and check out my SRC recipe this month: Avocado Omelet
Inside a British Mum's Kitchen says
wow this sounds so full of flavor and delicious – got to try this!
That looks like an excellent potato and onion dish for a cold day!
Great job on your first attempt at cooking Indian food, your aloo bhaji sounds wonderful.
If you haven't already, I'd love for you to check out my group "A" SRC recipe this month: Welsh Cakes.
Cook Lisa Cook