Aloo Bhujia Sabji (Bihari Aloo Bhunjia)
Aloo Bhujia Sabji is a delicious stir-fry made with potatoes. It is popular in Bihar and UP and is served with poori or paratha.
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.
Ingredients
Potatoes (Aloo) are the star ingredient in this recipe. Use any variety that is easily available.
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.
How To Make Bihari Aloo Bhunjia
Peel 1 pound (500 g) of potatoes and cut them into ¼-inch thick batons. Soak the potatoes in water until ready to use. This will prevent them from blackening due to oxidation.
Heat 2 tablespoon mustard oil in a pan over medium-high heat.
Once the oil is hot, add ¼ teaspoon fenugreek seeds and 1-2 dry red chilies (broken into small pieces) and fry for 3-4 seconds.
Add 2 tablespoon chopped garlic and fry for 6-8 seconds.
Add potatoes and mix well.
Now, add ½ teaspoon turmeric powder, 1 teaspoon salt, and ¼ teaspoon black pepper powder and mix well.
Reduce the heat to low.
Cover the pan and cook until the potatoes are cooked (5-6 minutes), stirring a few times.
Once the potatoes are cooked, remove the lid and increase the heat to high. Cook for 2-3 minutes until the potatoes are slightly browned.
Serve hot.
Storage Suggestions
This aloo bhujia can be stored at room temperature for up to 24 hours. You can refrigerate it in an airtight container for up to 4 days. Reheat in a pan or microwave until nicely hot before serving.
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Aloo Bhujia Sabji Recipe (Bihari Aloo Bhunjia)
Ingredients
- 2 tablespoons mustard oil
- ¼ teaspoon fenugreek seeds (methi dana)
- 1-2 dry red chilies (broken into small pieces)
- 2 tablespoons chopped garlic
- 1 pound potatoes (500 g)
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- ¼ teaspoon black pepper powder
Instructions
- Peel the potatoes and cut them into ¼-inch thick batons. Soak the potatoes in water until ready to use.
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add fenugreek seeds and dry red chilies and fry for 3-4 seconds.
- Add chopped garlic and fry for 6-8 seconds.
- Add potatoes and mix well.
- Add turmeric powder, salt, and black pepper powder and mix well.
- Reduce the heat to low.
- Cover the pan and cook until the potatoes are cooked (5-6 minutes), stirring a few times.
- Once the potatoes are cooked, remove the lid and increase the heat to high. Cook for 2-3 minutes until the potatoes are slightly browned.
- Serve hot.
This is one of my favorite potato sabji. Do try it!