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

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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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Comments

  64. Saranya

    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

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