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Aloo peyaj bhaja (Bengali aloo bhaja)

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
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Bengali, Indian
Calories: 156
Ingredients Equipment Method Notes

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

Equipment

  • Shallow cooking pot

Method
 

  1. 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
  2. Increase the heat to medium and sprinkle the turmeric and salt over and mix well. Cover and cook for 3-4 minutes
  3. 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)
  4. 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!
    "aloo peyaj bhaja (Bengali aloo bhaja) - www.kitchenmai.com"

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