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
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