EP 18: Aloo Phujia
Aloo Phujia
Serves: 4
Difficulty: Easy
Prep time: 8 minutes
Cook time: ~25 minutes
Indian food at home couldn’t be easier. This dish has a nice spicy kick!
1 onion, chopped
1 tbs vegetable oil
1 pound potatoes, peeled and cubed
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 tomatoes, chopped
Lightly brown onion in oil in a skillet over medium-high heat. Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally. Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.
Notes
Adjust the spices to your level of flavor/heat.
Precooking the potatoes for a few minutes in the microwave or dicing them smaller may help speed the cooking process.
Tastes great with a side of rice or served with a tortilla or pita.
Add chopped green or red pepper for an extra layer of flavor.
This recipe is amazing! My grandmother even approved, and she is very hard to please. Thank you.
March 12th, 2008 at 11:26 pm
This is one of my favorites from your podcasts (though I’ve only tried about three recipes so far). Thanks for showing us this quick, easy, and very tasty dish!
I look forward to trying recreate dishes from your shows, I’ve already got the polenta and mushrooms on hand for the next recipe attempt. ;-D
June 28th, 2008 at 8:09 pm
Wicked good!! We LOVE this. Spices are perfect “as is”. Thank you so much!!!!!!!!
)
April 11th, 2009 at 1:08 pm
Anyone have a breakdown of the fat and salt and etc for this recipe and the others on the site? BTW this turned out awesome. I had to use sun-dried tomatoes and I added a little tofu and three mini red sweet peppers.
March 8th, 2011 at 3:43 pm
Dear Jess,
The name for the dish is a little out of place as there is no word called phujia but it should be bhujia. Just though would let you know.
thanks
July 10th, 2011 at 8:10 am