Shared by Elana Benjamin
Shared by Elana Benjamin
Aloo Bhaji (Potatoes with Spices)
Yield: 5-8 servingsTime: 45 minutes
Aloo Bhaji (Potatoes with Spices)
Yield: 5-8 servingsTime: 45 minutesFamily Journey
Baghdad, IraqBombay (present-day Mumbai), India
Sydney, Australia
This cozy aloo bhaji — tender potatoes infused with warm spices and fresh curry leaves — is pure comfort food for potato lovers. It’s closely related to aloo saag, a classic Indian potato curry made with onions and tomatoes. In cookbook author Elana Benjamin’s family, it was served at family barbecues at her uncle Sass and aunty Rosina’s home alongside shiftas (ground beef patties). It’s also excellent with steamed basmati rice.
Cooking notes: You can find fresh curry leaves at Indian or international grocery stores.
Read more about Elana’s family in "The Sydney Backyard BBQs with Cricket and Indian-Iraqi Cooking" and get her recipes for shiftas (beef kebabs) and agar-agar (rosewater jelly).
Ingredients
- ¼ cup olive oil
- ¾ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 10-15 fresh curry leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- ¼ teaspoon chili powder (optional)
- 5 large russet potatoes, peeled and cut into ½ inch cubes
- ¾ teaspoon fine sea salt
- 4 tablespoons finely chopped cilantro (optional)
Preparation
Step 1
Preheat the oven to 365F.
Step 2
Heat the oil over medium-high heat in a wide, ovenproof pot with a lid.
Step 3
Once the oil is hot, stir in the mustard and cumin seeds and cover the pot.
Step 4
When the seeds start to pop after about 1 minute, remove the lid, reduce the heat to medium, and add the curry leaves. Fry for 1–2 minutes, stirring, until fragrant.
Step 5
Add the cumin, coriander, turmeric, and chili powder (if using), and cook for 1 minute, stirring constantly.
Step 6
Add the potatoes and salt, and mix well to coat the potatoes evenly with the spices. Cook for another 5 minutes, stirring occasionally, until the potatoes begin to brown.
Step 7
Turn off the stove, cover the pot, and place it in the oven.
Step 8
Bake for 20 minutes, or until the potatoes are tender.
Step 9
Remove the pot from the oven. Do not stir the potatoes. Instead, using oven mitts, first remove the lid then gently shake the pot from side to side to loosen the potatoes from the bottom so they don’t break.
Step 10
Spoon potatoes into a serving bowl. Sprinkle with chopped cilantro, if using, and season with additional salt to taste if needed. Serve warm.
Step 11
Aloo bhaji can be stored in an airtight container in the refrigerator for 4 to 5 days.
This Recipe comes from Elena Benjamin’s “Indian-Jewish Food: Recipes and Stories from the Streets of Bondi.”
