Aloo bhaji or Potato Bhaji with step by step photos and video

Poori Bhaji or Aloo Bhaji is a famous deep fried Indian Breakfast combo in which the deep fried puffed flat bread, the poori is served with a less spicy potato curry. This bright yellow colored and mild spicy potato curry is called bhaji. Potato bhaji or aloo bhaji is quite an easy to make dish and it needs only minimal ingredients and time.

Potato bhaji or aloo bhaji can be made in various ways. You can incorporate some vegetables like carrots, beans, etc., or simply with potatoes. But most common aloo bhaji served in South Indian restaurants follows the second one. Today, the recipe I am sharing here is the south Indian version. We call this curry as urulakizhangu curry or kizhangu curry in Malayalam.

Potato bhajji or Aloo bhajji preparation takes only less than fifteen minutes. The boiled potato is simmered in mildly spicy onion gravy which is later seasoned with typical south Indian seasonings made with curry leaves, coconut oil etc. I normally prepare the tempering first and then sauté onion and spices in the same oil in order to reduce the oil consumption. If you like to follow the traditional method, then first prepare the potato curry and then only put tempering or seasoning on top.

Potato Bhajji | Aloo bhajji| How To Make Kerala Style Urulakizhangu Masala At Home

Indian Style Potato Curry

Preparation time:15 minutes | Cooking time:10 minutes | Total time:25 minutes

Ingredients

3 medium size potatoes
1 medium sized onion, peeled and finely chopped
1" piece ginger, peeled and chopped
5 to 6 garlic, peeled and chopped
3 green chilies, slit lengthwise or chopped finely
1/2 tsp turmeric powder
Salt to taste
Water as needed
3 tbsp coconut oil
1/2 tsp mustard seeds
1 spring curry leaves

How to Make Potato Masala For Poori - Video

Aloo bhaji preparation with step by step photos

Wash the potatoes thoroughly in fresh water before use. Then transfer the potatoes into the pressure cooker. You can half them for faster cooking. Put enough water and pressure cook on high flame for two whistles.
After two whistles, let the pressure settle down completely. Then open the lid and check the potatoes with a knife or fork. If the potatoes are still hard, then cook for one more whistle.
Put the cooked potatoes in fresh cold water and then peel off its skin. Set aside.
Heat oil in a wok, pour coconut oil. When the oil turns hot, put mustard seeds and wait till the mustard seeds crackle.
Further, add one or two springs of curry leaves and wait till the crackling stops.
Sauté ginger, garlic, onion and green chilies, till the onion turns soft. No need to brown the onion.
Reduce the flame to low and put turmeric powder. Sauté for one minute.
Add the boiled potatoes and salt. Mash gently with your hands while adding.
Sauté for some time till all the ingredients mixed nicely and attain a bright yellow color.
Pour one cup of water and let it boil over medium high heat till the curry comes to a semi-thick consistency.
The curry will attain the required consistency very fast and switch off the flame immediately. As time goes this curry will become thick. Aloo bhajji should have a thick consistency.
Serve with Poori and enjoy.