Ingredients
Ingredients required
- Potatoes – 2-3 medium size finely chopped (thinly chopped potatoes will cook quickly)
- Onions – 1 small finely chopped
- Cumin seeds – 1 tsp
- Asafoetida powder – 1/4 tsp
- Coriander powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Red chilli powder – 1 tsp or as per taste
- Mustard oil – 1 tablespoon (you can use any oil but we like mustard oil more in it)
- Salt – as per taste
Optional Ingredients
- Green chilies – 1 finely chopped (if you are adding green chillies, then add less red chili powder)
- Coriander leaves – 1 tbsp finely chopped
- Turmeric powder – 1/2 tsp
Instructions
- First of all, potatoes, onions are finely cut long as shown in the photo, Remove all the spices.
- Now take oil in a pan and heat it| When the oil is hot, add cumin seeds to it. When the cumin seeds are roasted, add Asafoetida to it. Now add chopped potatoes to it| Add the potatoes and mix well.
- Sauté the potatoes for 3-4 minutes| When the potatoes are slightly roasted (when the edges of the potato turn light brown), add all the dry spices (turmeric, coriander powder, red chili powder, amchur powder, salt) to it. Now add spices and cover the potatoes for 2-3 minutes.
- Open it after 2 minutes| If the potatoes are 60%, then now add onions to it and after mixing well, cover it for 2-3 minutes| Note: Do not run the potatoes too much or they will break down and become mashed.
- Now open and see if the potatoes are cooked, then your Aloo Bhujia Sabzi is ready to eat.
Notes
- Green chilies – 1 finely chopped (if you are adding green chillies, then add less red chili powder)
- Coriander leaves – 1 tbsp finely chopped
- Turmeric powder – 1/2 tsp
- Prep Time: 10 mins
- Cook Time: 15 mins
