Aloo Ki Bhaji – Desi Breakfast

Step 1: Heat Oil and Prepare Potatoes

Heat 1 cup of oil or ghee in a pot. While the oil is heating, boil and cut 1 kg (2 lbs) of potatoes into cubes.

Step 2: Add Baghar Spices

Once the oil is hot, add the baghar spices: 1 tsp Kalongi (Nigella seeds), 1 tsp Saunf (Fennel seeds), and 1/4 tsp Ajwain (Carom seeds). Let them sizzle until fragrant.

Step 3: Cook Masala Base

Add 1 tbsp ginger garlic paste to the pot. Immediately add all the ground spices: 1/2 tsp red chilli powder, 1 tsp crushed red chillies, 1 tbsp whole coriander, 1 1/2 tbsp ground coriander, 1 tbsp roasted ground cumin, 1 tsp salt, 1 tbsp Ajino moto (MSG), 1 tsp turmeric, and a pinch of lemon color. Add 1 1/2 cups of water to prevent the spices from burning. Cook the masala for 5-10 minutes on medium heat, stirring occasionally, until the oil begins to separate.

Step 4: Add Potatoes

Add the boiled and cubed potatoes to the cooked masala. Gently mix the potatoes with the masala, ensuring they are well coated without breaking them.

Step 5: Add Green Chillies and Simmer

Add 5 green chillies (cut in half) and a little extra water if needed to achieve desired consistency. Cover the pan and cook on full flame for 5-7 minutes, stirring once or twice, allowing the flavors to meld.

Step 6: Add Finishing Spices and Serve

Finally, add the finishing spices: 1 tsp ground black pepper, 1 tbsp Kasuri Methi (dried fenugreek leaves), 1 tsp garam masala, and 1/4 tsp Tatrí (citric acid). Stir well. The Aloo Ki Bhaji is now ready to be dished out and served hot with halwa and poori.

• Gently mix the boiled potatoes into the masala to prevent them from breaking apart.

• Add water to the ground spices while cooking to prevent them from burning and to help them release their flavors.

• Adding the finishing spices (black pepper, Kasuri Methi, garam masala, Tatrí) at the end enhances the aroma and taste of the bhaji.

• For a different texture, you can add whole coriander seeds to the baghar (tempering) along with kalongi, saunf, and ajwain.

• If you prefer, you can use Methi Dana (fenugreek seeds) in the initial baghar instead of Kasuri Methi at the end.