Aloo Bhujia: A simple potato stir fry made with mustard oil and seasoned with cumin seeds, and turmeric. This Aloo Bhujia is a popular dish from Indian states of Bihar and Uttar Pradesh!
Aloo Bhujia Sabzi recipe is the one made in Bihar and Eastern Uttar Pradesh.
This simple potato stir-fry is made using mustard oil and uses few basic spices. The mustard oil gives this dish a bold flavor.
I have shared quite a few aloo (potato) recipes and this one is my favorite. I grew up eating this aloo bhujia and now my kids love it.
Aloo bhujia and jeera aloo are my go-to recipes for that easy comfort food we all yearn for.
My hubby is from Uttar Pradesh, and this Aloo Bhujia (we call aloo ki sabzi in UP) is one thing he always requests me to make when I make dal chawal.
Honestly, this aloo bhujia is so good I can eat it with simple plain roti or paratha any time and I will be a happy camper!
I love the simplicity and the ease of this dish. You need 1 ingredient that is aloo (potato), oil, and basic spices and you have the best dish!!
Looking for more Indian potato recipes? Try Aloo Bhindi, Aloo Methi, Aloo Suva, Aloo Broccoli
Why You'll Love This:
This Aloo Bhujia Sabzi
✓ is vegan and gluten-free
✓ simple potato stir-fry made with handful of ingredients
✓ makes a great side with dal and rice
✓ good for lunch boxes, picnics, travelling
Few important things for this aloo bhujia recipe!
Use mustard oil: Traditionally, this dish is made in mustard oil, where it gets its pungent flavor. If you what that authentic flavor, use mustard oil.
Make sure mustard oil is smoking before you add the tempering: Unlike other oil, cooking with mustard oil is little different. The mustard oil must be heated to a smoking point, or you will taste the raw flavor of oil in the dish.
Once, the oil is smoking, reduce the heat, and then add the tempering or the veggies for that pungent but not raw oil flavor.
Use Cast Iron Skillet: For that authentic charred taste, use a cast iron skillet. The potatoes get nicely charred and crisp when cooked in a skillet.
Use some extra oil: this recipe uses slightly more oil. For that authentic pungent and charred flavor of the potatoes, you need some extra oil.
Turmeric: The only spice used in this recipe. It gives the bhujia a nice bright yellow color and flavor.
No spices: Traditionally, turmeric and cumin seeds are used for tempering this dish. No other spice is added to the bhujia.
But, I like to add some coriander powder, amchur, red chili powder (optional) for some added flavor.
Method
1- Peel and wash the potatoes. Slice them into thick rounds, then cut each round lengthwise into strips about ½ inch wide, similar to French fries.
2- Heat the mustard oil until it reaches a smoking point—this step is crucial to eliminate the raw oil taste. Then, lower the heat and add the cumin seeds, which will sizzle immediately.
3- Add the dried red chilies, asafetida, and turmeric, and cook for a few seconds.
4- Now add the potatoes and toss to combine everything.
5- Cook for 7-8 minutes on medium heat, stirring frequently. The potatoes should become charred and roasted to a golden brown.
6- Then add the salt to taste and cook for another 5 to 10 minutes until potatoes are cooked through.
7- Optional: Add all the dry spices - coriander powder, amchur, red chili powder, and toss everything to combine.
7- Optional: To speed up the cooking process, cover the potatoes for the last 5 minutes or so.
8- Aloo Bhujia is done when the potatoes are nicely charred and cooked through.
Squeeze some fresh lemon juice if you like. Serve aloo bhujia with rice and dal or plain paratha.
Serving Suggestions
I grew up devouring this aloo bhujia with plain paratha, and yogurt. The best combination!
But it goes well as a side with any Indian meal.
I use the leftovers to make stuffed aloo paratha or make a sandwich.
If you’ve tried this Aloo Bhujia Sabzi Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram, Pinterest to see what’s latest in my kitchen!
Aloo Bhujia Sabzi | Potato Stir Fry
Equipment
Ingredients
- 2 large potatoes, sliced lengthwise ; about 500 grams
- 3-3.5 tablespoons mustard oil
- 1 teaspoon cumin seeds
- 2 whole dried red chilies broken
- ¾-1 teaspoon turmeric adjust to taste I used 1 teaspoon
- pinch asafetida
- 1 teaspoon coriander powder optional
- ¼ teaspoon red chili powder optional
- ¼ teaspoon amchur powder optional
- salt or to taste
- squeeze of lemon juice optional
Instructions
- Peel and wash the potatoes. Slice them into thick rounds, then cut each round lengthwise into strips about ½ inch wide, similar to French fries.
- Heat the mustard oil until it reaches a smoking point—this step is crucial to eliminate the raw oil taste. Then, lower the heat and add the cumin seeds, which will sizzle immediately.
- Add the dried red chilies, asafetida, and turmeric, and cook for a few seconds.
- Now add the potatoes and toss to combine everything.
- Cook for 7-8 minutes on medium heat, stirring frequently. The potatoes should become charred and roasted to a golden brown.
- Now, add salt to taste and cook for another 5 to 10 minutes until potatoes are cooked through.
- Optional: Add all the dry spices - coriander powder, amchur, red chili powder, and toss everything to combine.
- Optional: To speed up the cooking process, cover the potatoes for the last 5 minutes or so.
- Aloo Bhujia is done when the potatoes are nicely charred and cooked through.
- Squeeze some fresh lemon juice if you like. Serve aloo bhujia with rice and dal or plain paratha.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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