Aloo peyaaj bhaja or Bengali aloo bhaja is a simple recipe of shallow fried potato batons and sliced onions, that tastes best with dal chawaal and a wedge of lime alongside
From aloo shedho (mashed potatoes) to aloo in our curries, our love for potatoes is immense! You will find potatoes in almost all Bengali recipes. And if that wasn’t enough, we love our aloo posto (potatoes with poppy seeds), aloo bhaja (fried potatoes), aloo bhorta etc. Adding to that list is also aloo peyaj bhaja or Bengali aloo bhaja. Made in a tempering of nigella seeds, this recipe made with potato batons tastes incredible with dal and rice and also with rotis. This is one of the simplest recipes in our family but a very reliable one, as well. Even when you are out of grocery items but still have potatoes, you can quickly make this bhaja and enjoy a fulfilling meal.
The simple tempering also makes it a great option to have when back from a holiday. In fact, whenever I crave for something comforting, aloo bhaja, dal and bhaat is my go to meal combination. Adding onions (peyaj) is optional here. You could follow the same recipe and make this only with potatoes too. However, the slight sweetness that the onions add here is truly remarkable. We especially love pairing this with mosur dal and steamed rice. And if you add a wedge of lime to your meal, then nothing like it!
You may also like,
Bhaja moong dal (Bengali roasted moong dal)
Bengali aloo posto (potatoes with poppy seeds)
Homestyle recipe
This aloo peyaj bhaja (Bengali aloo bhaja) recipe is the one that maa makes at home. Of the various versions of aloo bhaja that exist, this is the one she most commonly makes. This, especially, is daddy’s favorite and ours too. However, if you wish to you could also add garlic to the kalo jeere tempering, to give the aloo bhaja a garlicky fragrance. You could also, drizzle some white poppy seeds – posto – once the potatoes are cooked to give it a beautiful crunch and texture. Lastly, you could also garnish it generously with chopped coriander leaves to freshen the taste up, even more!
No matter which variation you try, you will love all of them. Potatoes are generally everyone’s favorite vegetable, so you are sure to win hearts with this recipe. In my experience, from kids to adults, everyone asks for a second serving with this one. So, I hope you are going to give this Bengali vegetarian speciality a try and love it as well. And when you do, I’d love to know how it turned out for you. You can share your food pictures with me over on Instagram or share your feedback in the comments section below. I’d be looking forward to hearing from you.
Eat hearty!
Also check,
Aloo palak (potatoes in spinach curry)
Aloo paratha (spiced potatoes stuffed flatbread)
Aloo peyaj bhaja (Bengali aloo bhaja)
Equipment
- Shallow cooking pot
Ingredients
- 2 cups potatoes cut in 2 cm thick batons
- 1 cup onion sliced
- 1 tbsp nigella seeds kalo jeere
- 1 dried red chilli
- 1 tbsp turmeric powder
- 2-3 fresh chilis
- 1 tbsp coriander leaves chopped (optional)
- 2-3 tbsp mustard oil
- salt to taste
Instructions
- Heat the cooking pot with oil until it smokes. Lower the heat and temper it with the dried chili and nigella seeds, cook for a minute and then add the potatoes
- Increase the heat to medium and sprinkle the turmeric and salt over and mix well. Cover and cook for 3-4 minutes
- Remove the lid, give the potatoes a gentle stir and now add the onion and fresh chilis. Mix well and again cover and cook until the potatoes are cooked (keep checking and stirring intermittently)
- When done, turn the heat off and sprinkle the coriander leaves over. Serve your lip smacking Bengali aloo peyaj bhaja with dal and rice or any Indian flatbread. Enjoy!
Notes
- Once cut, keep the potatoes in cold water until you need them. This will prevent them from turning black
- Adding the onions slightly later in the cooking process retains their crunch. You could choose to add them with the potatoes, as well
- In this aloo bhaja recipe the potatoes remain soft since they are not deep fried
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon
