Aloo Phujia

Aloo Phujia is a popular North Indian dish made with potatoes and spices. It is often served as a side dish with roti or rice.

This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Aloo Phujia

Cooking Method: Frying Cuisine: Indian Courses: Lunch, Main Course Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Rest Time 5 min Total Time 35 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Potatoes
• 1 medium Onion
• 2 medium Tomato
• 2 piece Green Chilies
• 1 inch Ginger
• 4 cloves Garlic
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Garam Masala Powder
• 1 teaspoon Salt
• 2 tablespoon Fresh Coriander Leaves
• 2 tablespoon Vegetable Oil

Instructions

1. Peel and cut the potatoes into small cubes.
2. Heat oil in a pan and add cumin seeds.
3. Once the cumin seeds crackle, add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and green chilies, sauté for a minute.
5. Add chopped tomatoes and cook until they turn soft.
6. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
7. Add the cubed potatoes and mix until they are coated with the spice mixture.
8. Cover and cook on low heat until the potatoes are tender.
9. Sprinkle garam masala powder and garnish with fresh coriander leaves.
10. Serve hot with roti or rice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 5g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.