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Aloo (potato) Bhajee

This is a dry, fried curry made with potatoes, onions and green chiles. You need to remember to cook the potatoes well in advance and let them get cold. From then on the dish is pretty easy. As usual, you can have the chile heat as high as you like by adding the seeds or more chiles or more chile powder. I like this curry very hot and I just add lots of chile flesh which also gives the curry a lovely colour.

Cuisine: Indian
Type: Vegetables
Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

1 lb 454g / 16ozPotatoes - (boiled in water with their skins On until just soft - then left to get cold)
1   Onion (medium)
3 tablespoons 45mlVegetable oil
1   Garlic clove - crushed
1/2 teaspoon 2.5mlCumin seeds
1/2 teaspoon 2.5mlBlack mustard seeds
6   Green chiles - (to 10) (deseeded), coarsely sliced
1/2 teaspoon 2.5mlGround ginger
1/2 teaspoon 2.5mlTurmeric
1/4 teaspoon 1.3mlHot chile powder
1 teaspoon 5mlGround coriander seed
  Salt - to taste

Recipe Instructions

Remove the skins from the potatoes and cut into approximately 1" dice (i.e. quite large).  Cut the onion in half down through the growing tip to the root end. Cut each half into 1/8" thick slices.

Heat the oil in a large pan over a high heat.  Add the onion slices, cumin and mustard seeds and stir for a few minutes.  Add the crushed garlic and chiles, stir and fry for a minute then turn the heat down to low.  Add the ginger,turmeric, chile powder and coriander and cook for 10 minutes.

Add the diced potatoes and salt. Mix gently until the potato pieces are covered in oil and spices. Cook on a low heat for another 15 minutes stirring very gently (so as not to break up the potatoes) from time to time.

Serve garnished with more sliced green chiles.

(c)David Smith 1998


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