Daily Archives: November 8, 2019

Aloo Bhujya/ Alu Bhujiya

Aloo Bhujya….. a comfort food for a lot of people and an easy and quick meal for many. I make it when I am sick of eating meat plus I am low on time and energy and I prefer it mild. This recipe is mild as well but you can adjust the spices as you like it.

Ayesha’s Kitchen


  • 4 large or 6 small potatoes (Royale)
  • 1 large and 1 small onion chopped
  • 1 tbspn garlic paste
  • 1 tspn ginger paste
  • 2 large tomatoes blanched, peeled and cut into chunks
  • Salt to taste
  • Some chicken salt (OPTIONAL)
  • 1 tspn red chilli powder
  • ½ tspn turmeric
  • 1 tspn roasted crushed cumin
  • 1 tspn freshly crushed dried coriander
  • A pinch of fenugreek leaves/ kasuri methi
  • 1 tbspn nigella seeds (kalwanji)
  • A pinch of garam masala
  • A generous pinch of amchur
  • 1 tspn lemon juice
  • ½ cup oil
  • Coriander and green chillies to add at the end and garnish


  1. Peel, wash and cut the potatoes in slices or cubes. I prefer slices in everyday routine and cubes when making with pooris. Keep them in cold water until needed. Strain the water before adding the potatoes in the pan.
  2. Heat oil in a thick bottomed, deep pan and sweat the onions. Add ginger paste, garlic paste and saute’ further for a minute. Add potato slices and stir fry on medium heat for 5 minutes. Now add all the spices except fenugreek leaves, amchur powder and garam masala. Mix well.
  3. Add tomatoes, amchur powder, garam masala and fenugreek leaves(do not stir after adding tomatoes) and cover the pot with the lid and cook on low heat for 20 minutes or until potatoes are cooked and tomatoes are mushy.
  4. Remove the lid, add lemon juice, coriander and green chillies and cook on medium heat until the tomatoes dry up.
  5. Take them out in the serving dish and garnish with some green chillies and coriander.
  6. Serve hot with roti/ paratha or pooris.