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Home » NO ONION NO GARLIC » Aloo bhaji recipe | No onion no garlic side dish for poori

Aloo bhaji recipe | No onion no garlic side dish for poori

December 20, 2013 by Raks Anand 38 Comments /

I always love the subjis they make in North India for roti. Its wholesome, easy and healthy too (without more oil). And I wish I know more subjis that goes well with phulkas. I have to try more and post it here too in future. Its easy and gives me break from our usual south Indian cooking. This Aloo bhaji recipe (without onion) has been shared by my friend Sangeeta long time back, which I tried and clicked 3 weeks back. It’s a no onion no garlic recipe too and apart from poori, we tried it for peas pulao also and it was perfect. I am sure it will go well with mild rice varieties. Once in Kailash Parbhat, I had Sindhi curry and loved it. It was so unique in taste for me. And after that one, this aloo bhaji is my favorite. It tasted a teeny weeny bit like that. Mainly coz of the methi seeds and the tanginess. So do try this for rice or puri once for a change and you would love it. And its perfect vrat recipe too as its has no onion or garlic in it.

Aloo Bhaji recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 10 mins    |  Cook time: 20 mins    |  Serves: 3

Ingredients

Potato – 3


Tomato – 3


Red chilli powder – 1 tsp


Dhaniya powder – 1 & 1/2 tsp


Turmeric – 1/8 tsp


Garam masala powder – 1/2 tsp


Green chilli – 2


Salt – As needed


Coriander leaves, chopped – 2 tblsp


To temper

Oil – 2 tblsp


Mustard – 3/4 tsp


Methi seeds/ fenugreek seeds – 1/2 tsp


Jeera – 1 tsp


Curry leaves – 1 sprig


Method

  1. Peel and chop the potatoes into tiny cubes. Slit green chillies. In a pressure cooker, heat oil and temper with the items given under the ‘To temper’ table, followed by chilli. Add potatoes, salt and turmeric. Fry well in low flame.
  2. Puree the tomatoes(grind it smoothly) in mixie.
  3. Add puree to the potatoes. Add red chilli powder, dhaniya powder and fry until oil separates.
  4. Add 3/4 cup water and add the garam masala powder, mix and pressure cook for 2 whistles.
  5. Then reduce the flame to lowest and keep for 5 minutes.Then once pressure is released, add coriander leaves and adjust water consistency if its too thick and bring to boil if adding water.

Notes

    • Do not add more water than required, the gravy should be thick.
    • Be careful while tempering, take care not to burn methi or jeera.

Goes well with rice varieties like mild pulaos, but my friend makes only for puri.

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Filed Under: NO ONION NO GARLIC, SIDE DISH FOR CHAPATI Tagged With: No onion no garlic

Previous Post: « Missi roti recipe | Easy Indian dinner recipes
Next Post: Red velvet pancakes recipe | Eggless Christmas recipes »

Reader Interactions

Comments

  1. Deepa Narayanan

    December 20, 2013 at 11:42 am

    nice recipe..

    Reply
  2. ReshmaArun Reshma.T.R

    December 20, 2013 at 11:57 am

    gud one.A different idea…will surely try

    Reply
  3. AparnaRajeshkumar

    December 20, 2013 at 12:47 pm

    very different one….. Nice click…

    Reply
  4. DEESHA

    December 20, 2013 at 1:57 pm

    Lovely recipe raks. I make a slightly different version but I will try this soon

    Reply
  5. Veena Theagarajan

    December 20, 2013 at 2:41 pm

    lovely recipe.. My mum uses fenugreek for seasoning also. true that it gives diff flavour to the curry.. This looks yummy

    Reply
  6. daniel kutty

    December 20, 2013 at 3:01 pm

    So Nice Recipe

    Reply
  7. daniel kutty

    December 20, 2013 at 3:02 pm

    So Nice Recipe

    Reply
  8. Asura Khanam Lisa

    December 20, 2013 at 4:55 pm

    really good one.thanks

    Reply
  9. kohila.t.a

    December 20, 2013 at 6:13 pm

    Hi. I am kohila.
    Your blog is supet

    Reply
  10. poornima rajendran

    December 21, 2013 at 4:02 am

    Do try tis……i became great fan of ur blog

    Reply
  11. poornima rajendran

    December 21, 2013 at 4:11 am

    Each & every recipes are easy & simple to make.i started cooking by seeing ur blog only raks.thanks a lot…..

    Reply
  12. sandhya sekar

    December 21, 2013 at 3:59 pm

    hey can v add mango powder instead of tomato?????????????

    Reply
  13. Hygeena Shameer

    December 22, 2013 at 7:49 pm

    Nice recipe…..

    Reply
  14. sasi

    December 23, 2013 at 10:25 am

    Tried this recipe for this Sunday's breafast……..was a hitttttt!!!

    Reply
  15. Anandhi

    January 10, 2014 at 11:26 am

    Tried this and loved it 🙂 Thanks Raks Kitchen

    Reply
  16. Suresh

    January 10, 2014 at 11:27 am

    Interesting one. Going to try this for pongal

    Reply
  17. Sue Govender

    January 18, 2014 at 2:32 pm

    Hi can I plse have a recipe for poori, Iv tasted poori in India, Im frm South Africa.

    Reply
  18. Raks anand

    January 18, 2014 at 2:36 pm

    http://www.rakskitchen.net/2012/06/puri-recipe-poori-recipe-breakfast.html

    Reply
  19. faizal

    February 7, 2014 at 12:20 am

    nice. tested and verified!

    Reply
  20. shibin ps

    March 26, 2014 at 3:55 am

    we added onion also to temper………. makes awesome taste

    Reply
  21. Nivi J

    March 27, 2014 at 6:01 am

    i tried this recipe last night for roti .. it was yummy !! Thanks for sharing.

    Reply
  22. Anonymous

    April 7, 2014 at 4:29 am

    I tried this recipe today for poori, it was very yummy

    Reply
  23. Padma

    April 16, 2014 at 12:32 am

    When to add green chillies? While tempering? Trying this today. Didn't heard of this. It's so simple hope it comes well..

    Reply
  24. Padma

    April 16, 2014 at 12:33 am

    Is green chilly need to be added while tempering?

    Reply
  25. Raks anand

    April 16, 2014 at 12:36 am

    Yes, sorry forgot to mention, edited to add.

    Reply
  26. teratoma

    May 23, 2014 at 5:08 am

    I made this recipe today following each step exactly- it turned out to be delicious!!

    Reply
  27. Pratik Paul

    May 29, 2014 at 4:28 am

    Nice recipe. Goes well on "veg" days. Will cook it for lunch surely

    Reply
  28. Sneha

    July 7, 2014 at 8:11 am

    Thank u dear

    Reply
  29. Shaik Shahul Hameed

    July 24, 2014 at 12:23 am

    I tried this curry today to make my wife happy and it was really exellent thank you raks.

    Reply
  30. daisy180709

    August 17, 2014 at 4:37 pm

    Which mustard seeds for the recipe? White or brown?

    Reply
  31. daisy180709

    August 18, 2014 at 11:39 am

    Made this yesterday, it was fantastic and had the rest the day after. I did add a spoon of tomato paste to the recipe though. Cant wait to try others on the site

    Reply
  32. Saranya

    July 21, 2015 at 4:32 am

    Hello Raks – I am an avid follower of your blogs. It has been 3 years of married life, and you have been my saviour on more than one days 🙂
    Yesterday, I tried this at home, and it was a bumper hit with everyone asking for more.
    I just need to follow every step in your recipe, and lo! the dish comes out beautifully as in your pictures. Thank you so much, Raks.
    I have already mentioned this in your Mysore Bonda page, but once again – 'Raji' is my mom's name and yours as well – since she lives in another state from where I live, I consider your blog to be just from her whenever I need her :):)
    Thanks Raks!

    Reply
  33. Raks anand

    July 21, 2015 at 4:35 am

    Thank you so much 🙂

    Reply
  34. Lativo Purnama

    October 31, 2015 at 11:06 am

    hello Raks greetings from Indonesia..i like your food

    Reply
  35. Srividya

    December 30, 2015 at 1:49 am

    Hi,can this be used as stuffing for masala dosa ?

    Reply
  36. Raks anand

    December 30, 2015 at 2:15 am

    You can try.

    Reply
  37. DR.S.SEETHALAKSHMI

    August 3, 2016 at 6:46 am

    Super nice n simple recipe

    Reply
  38. Lalit Patil

    March 31, 2017 at 6:58 am

    Very nice sabji. Really liked it with poori

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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