Aaloo Bhujiya has become a breakfast (and sometimes dinner) favorite in 704 Kitchen. Served hot with some parathas or even toasted bread, this easy fix can be made cooked in minutes. Passed down from MRS.’s family, it has become a favorite of the MR. If you ask him, he’d recommend you have Aaloo Bhujiya with hot, crisp parathas and a hot cup of tea. 😉
- Potato – 3 medium sized
- Tomato – 5 medium sized
- Rai/black mustard seeds – 1 tsp
- Kolanji/ Nigella seeds – 1/2 tsp
- Garlic paste – 1 tsp
- Salt – 1 tsp
- Red chilli powder – 1/2 tsp
- Green chilli – 1
- Fresh coriander – 1 tbsp
- Mixed pickle – 1 tsp (optional, but highly recommended for flavor)
- Cooking oil – 2 tbsp
- Slice tomatoes in 4 pieces and blend them until pureed.
- Peel potatoes and slice them thinly.
- In a wok, heat oil over medium flame.
- Add rai/black mustard seeds and kolanji/Nigella seeds.
- When seeds begin to splutter, add garlic paste. Stir until the strong garlic odor evaporates.
- Now add sliced potatoes and mix until evenly coated with seeds.
- Pour in the pureed tomatoes.
- Mix and cover work with a lid. Cook until potatoes are tender. (Note: if you feel the liquid from pureed tomatoes is drying up and potatoes aren’t tender, add a little water, and put the lid back on)
- Once potatoes are tender, add the green chilli sliced vertically in four pieces.
- Cover for about 1 minute.
- Now add the mixed pickle. Mix well.
- Sprinkle chopped, fresh coriander. Mix again.
- Cover lid and turn the off the flame.
- Serve hot!