Aloo bhaji, a no onion no garlic recipe yet packed with unique flavors. The tempering with methi seeds makes this so flavorful.
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.
It's 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.
Instructions
- 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.
4. Puree the tomatoes(grind it smoothly) in mixie.
3. Add puree to the potatoes. Add red chilli powder, coriander powder and fry until oil separates.
4. Add ¾ 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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Recipe card
Aloo bhaji recipe
Ingredients
- 3 Potato
- 3 Tomato
- 1 teaspoon Red chilli powder
- 1.5 teaspoon Coriander powder
- ⅛ teaspoon Turmeric powder
- ½ teaspoon Garam masala powder
- 2 Green chilli
- Salt
- 2 tablespoon Coriander leaves chopped
To temper
- 2 tablespoon Oil
- ½ teaspoon Mustard
- ½ teaspoon Methi seeds/ fenugreek seeds
- 1 teaspoon Jeera
- 1 sprig Curry leaves
Instructions
- 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.
- After that, add potatoes, salt and turmeric. Fry well in low flame.
- Puree the tomatoes (grind it smoothly) in mixie.
- Add puree to the potatoes. After that, add red chilli powder, coriander powder and fry until oil separates.
- Then add ¾ cup water and add the garam masala powder, mix and pressure cook for 2 whistles.
- After that, 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.
Deepa Narayanan says
nice recipe..
ReshmaArun Reshma.T.R says
gud one.A different idea...will surely try
AparnaRajeshkumar says
very different one..... Nice click...
DEESHA says
Lovely recipe raks. I make a slightly different version but I will try this soon
Veena Theagarajan says
lovely recipe.. My mum uses fenugreek for seasoning also. true that it gives diff flavour to the curry.. This looks yummy
daniel kutty says
So Nice Recipe
daniel kutty says
So Nice Recipe
Asura Khanam Lisa says
really good one.thanks
kohila.t.a says
Hi. I am kohila.
Your blog is supet
poornima rajendran says
Do try tis......i became great fan of ur blog
poornima rajendran says
Each & every recipes are easy & simple to make.i started cooking by seeing ur blog only raks.thanks a lot.....
sandhya sekar says
hey can v add mango powder instead of tomato?????????????
Hygeena Shameer says
Nice recipe.....
sasi says
Tried this recipe for this Sunday's breafast........was a hitttttt!!!
Anandhi says
Tried this and loved it 🙂 Thanks Raks Kitchen
Suresh says
Interesting one. Going to try this for pongal
Sue Govender says
Hi can I plse have a recipe for poori, Iv tasted poori in India, Im frm South Africa.
Raks anand says
http://www.rakskitchen.net/2012/06/puri-recipe-poori-recipe-breakfast.html
faizal says
nice. tested and verified!
shibin ps says
we added onion also to temper.......... makes awesome taste
Nivi J says
i tried this recipe last night for roti .. it was yummy !! Thanks for sharing.
Anonymous says
I tried this recipe today for poori, it was very yummy
Padma says
When to add green chillies? While tempering? Trying this today. Didn't heard of this. It's so simple hope it comes well..
Padma says
Is green chilly need to be added while tempering?
Raks anand says
Yes, sorry forgot to mention, edited to add.
teratoma says
I made this recipe today following each step exactly- it turned out to be delicious!!
Pratik Paul says
Nice recipe. Goes well on "veg" days. Will cook it for lunch surely
Sneha says
Thank u dear
Shaik Shahul Hameed says
I tried this curry today to make my wife happy and it was really exellent thank you raks.
daisy180709 says
Which mustard seeds for the recipe? White or brown?
daisy180709 says
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
Saranya says
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!
Raks anand says
Thank you so much 🙂
Lativo Purnama says
hello Raks greetings from Indonesia..i like your food
Srividya says
Hi,can this be used as stuffing for masala dosa ?
Raks anand says
You can try.
DR.S.SEETHALAKSHMI says
Super nice n simple recipe
Lalit Patil says
Very nice sabji. Really liked it with poori