on Jun 06, 2024 Here are some more potato sabji – Aloo Palak, Aloo Methi, Aloo Gobhi, Aloo Bhindi, and Aloo Posto. I haven’t encountered a person who said he doesn’t like potatoes. In India, there are so many dishes made using this humble vegetable. Aloo is a part of the everyday menu in most Indian households. My mom made this aloo sabzi for our train journeys and on days when green vegetables were unavailable. It was also one of the very few dishes I learned to make from her when I was a kid.
About Aloo Bhujia Sabji
This aloo bhujia sabji is a potato dish widely prepared in Bihar and some parts of UP. It is actually called Bhunjia, not Bhujia. Bhunjna means to fry. This sabji is made by stir-frying potatoes cut into batons until they are cooked and slightly browned. Very few spices are added to make this sabji and it is typically made in mustard oil which gives it a very unique flavor. For a hearty meal, serve it with poori, paratha, or dal rice. Spices – You will need fenugreek seeds (methi dana), dry red chilies, turmeric powder, black pepper powder and salt. Others – You will also need mustard oil and garlic. If mustard oil is unavailable, use any other cooking oil. Once the oil is hot, add fenugreek seeds and dry red chilies and fry for 3-4 seconds. Cover the pan and cook until the potatoes are cooked (5-6 minutes), stirring a few times. Serve hot.
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