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Friday, December 20, 2013



I always love the subjis they make in North India for roti. Its wholesome, easy and healthy too (without more oil). And I wish I know more subjis that goes well with phulkas. I have to try more and post it here too in future. Its easy and gives me break from our usual south Indian cooking. This Aloo bhaji recipe (without onion) has been shared by my friend Sangeeta long time back, which I tried and clicked 3 weeks back. It’s a no onion no garlic recipe too and apart from poori, we tried it for peas pulao also and it was perfect. I am sure it will go well with mild rice varieties. Once in Kailash Parbhat, I had Sindhi curry and loved it. It was so unique in taste for me. And after that one, this aloo bhaji is my favorite. It tasted a teeny weeny bit like that. Mainly coz of the methi seeds and the tanginess. So do try this for rice or puri once for a change and you would love it. And its perfect vrat recipe too as its has no onion or garlic in it.


Aloo Bhaji recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 10 mins    |  Cook time: 20 mins    Serves: 3

Ingredients

Potato  3 
Tomato  3 
Red chilli powder  1 tsp 
Dhaniya powder  1 & 1/2 tsp 
Turmeric  1/8 tsp 
Garam masala powder  1/2 tsp 
Green chilli  2 
Salt  As needed 
Coriander leaves, chopped  2 tblsp 

To temper

Oil 2 tblsp
Mustard 3/4 tsp
Methi seeds/ fenugreek seeds 1/2 tsp
Jeera 1 tsp
Curry leaves 1 sprig

Method

  1. Peel and chop the potatoes into tiny cubes. Slit green chillies. In a pressure cooker, heat oil and temper with the items given under the ‘To temper’ table, followed by chilli. Add potatoes, salt and turmeric. Fry well in low flame.
  2. Puree the tomatoes(grind it smoothly) in mixie.
  3. Add puree to the potatoes. Add red chilli powder, dhaniya powder and fry until oil separates.
  4. Add 3/4 cup water and add the garam masala powder, mix and pressure cook for 2 whistles.
  5. Then reduce the flame to lowest and keep for 5 minutes.Then once pressure is released, add coriander leaves and adjust water consistency if its too thick and bring to boil if adding water.

Notes

    • Do not add more water than required, the gravy should be thick.
    • Be careful while tempering, take care not to burn methi or jeera.

Goes well with rice varieties like mild pulaos, but my friend makes only for puri.



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28 comments:

  1. gud one.A different idea...will surely try

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  2. very different one..... Nice click...

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  3. Lovely recipe raks. I make a slightly different version but I will try this soon

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  4. lovely recipe.. My mum uses fenugreek for seasoning also. true that it gives diff flavour to the curry.. This looks yummy

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  5. Hi. I am kohila.
    Your blog is supet

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  6. Do try tis......i became great fan of ur blog

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  7. Each & every recipes are easy & simple to make.i started cooking by seeing ur blog only raks.thanks a lot.....

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  8. hey can v add mango powder instead of tomato?????????????

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  9. Tried this recipe for this Sunday's breafast........was a hitttttt!!!

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  10. Interesting one. Going to try this for pongal

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  11. Tried this and loved it :) Thanks Raks Kitchen

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  12. Hi can I plse have a recipe for poori, Iv tasted poori in India, Im frm South Africa.

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  13. nice. tested and verified!

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  14. we added onion also to temper.......... makes awesome taste

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  15. i tried this recipe last night for roti .. it was yummy !! Thanks for sharing.

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  16. I tried this recipe today for poori, it was very yummy

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  17. When to add green chillies? While tempering? Trying this today. Didn't heard of this. It's so simple hope it comes well..

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  18. Is green chilly need to be added while tempering?

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    Replies
    1. Yes, sorry forgot to mention, edited to add.

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  19. I made this recipe today following each step exactly- it turned out to be delicious!!

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  20. Nice recipe. Goes well on "veg" days. Will cook it for lunch surely

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