This is an adaptation of the Pakistani dish Aloo aka Potato Bhujiya. As always I have adapted it to suit our household taste and also the availability of local ingredients.
What I like about this dish is the simplicity of it, it’s not too heavily spiced and the usage of mild flavours which enhances the taste of the dish. It’s fairly easy to make except for the time taken for slicing the potato part. So without further delay, here is the recipe.
- Potatoes – 3 large , peeled and sliced into quarter of an inch thickness. ( I used the thickest setting of my mandolin slicer to get this done.) I used the organic White potato variety.
- Cooking oil – 2 tbsp
- Cummin seeds – 1 tsp
- Nigella seeds / Kalonji seeds – 1 tsp ( you could avoid this, but the flavour is much enhanced with this )
- Salt to taste
- Dried Fenugreek leaves / Kasoori methi – 1 tsp OR fresh coriander leaves – finely chopped with its tender stems – 1 tsp
- Cayenne chilli powder or red chilli powder – as per heat preference
- Turmeric powder – 1 pinch
- Pomegranate molasses – 1/8th tsp ( optional )
Procedure for making it
- In a large broad pan, heated with oil, add the cumin seeds and nigella seeds. Wait for them to sizzle. To this add the cayenne chilli powder or red chilli powder. Pomegranate molasses and turmeric powder. Immediately followed by the potatoes. Toss the potatoes well so that the spice powders coat the potatoes well.
- Sprinkle some salt on this cook the potatoes with lid closed on a medium heat until the potatoes are well done. Let the potatoes cook in their own steam. The potatoes need to hold their shape but cook well through. Make sure you stir it regularly to avoid the potatoes catching at the bottom. My potatoes took about 15 minutes to be completely cooked.
- When the potatoes are cooked through, add the dried fenugreek leaves or if using the fresh coriander leaves directly to the pan and toss well. Give it a minute on the heat and then take them off. Enjoy with your choice of meal.
( If you prefer serve it with a few drops of lemon or lime juice if you don’t have the pomegranate molasses . This is completely optional).