Aloo Bhujia Sabji Recipe
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Aloo bhujia sabji is a delicious stir-fry made with potatoes and spices. It is commonly made at home in Bihar and UP for lunch or dinner and is served with poori or paratha. Make it using my easy recipe.
Here are some more potato sabji: Aloo palak, aloo methi, aloo gobhi, aloo bhindi, and aloo posto.
Quick Look: Aloo Bhujia Sabji
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: Approx. 160 per serving
Dietary Info: Vegan, gluten-free
Skill Level: Easy
Tools Needed: Pan with lid, sharp knife.
Shelf Life: Up to 24 hours at room temperature; up to 4 days refrigerated.
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Table of Contents
I haven’t encountered anyone who said they don’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.
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. Significantly fewer 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, tawa paratha, or dal rice.
Ingredients
- Potatoes (Aloo) are the star ingredient in this recipe. Use any readily available variety.
- Spices – You will need fenugreek seeds (methi dana), dried red chilies, turmeric powder, black pepper powder, and salt.
- Mustard Oil – Traditionally used for its unique flavor. If mustard oil is unavailable, use any other cooking oil.
- Garlic – It adds a great flavor.
How To Make Aloo Bhujia Sabji
Step 1: Peel 500g 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.
Step 2: Heat 2 tablespoons of mustard oil in a pan over medium-high heat. Once the oil is hot, add ¼ teaspoon fenugreek seeds and 1-2 dried red chilies (broken into small pieces), then fry for 3-4 seconds.
Step 3: Add 2 tablespoons of chopped garlic and fry for 6-8 seconds.
Step 4: Add potatoes and mix well.
Step 5: Now add ½ teaspoon turmeric powder, 1 teaspoon salt, and ¼ teaspoon black pepper powder, then mix well.
Step 6: Reduce the heat to low. Cover the pan and cook until the potatoes are cooked (5-6 minutes), stirring a few times.
Step 7: 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. Do not stir too much at this stage. We need the potatoes to have a nice browning. 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 in the microwave until hot, then serve.
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Aloo Bhujia Sabji Recipe
Ingredients
- 2 tablespoons mustard oil (or any other cooking oil)
- ¼ teaspoon fenugreek seeds (methi dana)
- 1-2 dried 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 dried 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. Do not stir too much at this stage. We need the potatoes to have a nice browning. Serve hot.
- Serve hot.
