Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.