Home » Main Meals » Potato Curry Recipe - Aloo Bhujia
Published: · Modified: by Wajeeha Nadeem · This post may contain affiliate links.
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This Potato Curry recipe aka Aloo Bhujia is the best friend to your naan or steamed rice! I know, I know it's hard to beat chicken tikka and chicken korma curry, but this recipe is also amazingly delicious, and only requires six ingredients. All of which are available in your pantry right now, I can bet! Aloo Bhujia is also served with a popular Pakistani breakfast called Halwa Puri.
I love how most Pakistani and Indian recipes are one pot recipes, and this potato curry recipe is no different. If you're looking for more South Asian recipes that are made in one pot then do check out my recipes for Daal and Chicken Karahi.
It's amazing how the simplest of flavors and ingredients can come together to make such a delicious dish. Seriously don't believe me?
This potato curry recipe is known most commonly as Aloo Bhujia in Pakistan, and I swear it's probably the easiest recipe I've ever made. Seriously, I've made this with a toddler clingy to my legs...that's proof this is legit an easy recipe. All you need is a side of rice with this aloo bhuji and / or naan.
What You Need
1.) Potatoes
2.) Red chili powder
3.) Cumin powder
4.) Turmeric powder
5.) Fresh coriander
6.) Nigella seeds (optional)
Okay, so strictly speaking you do need salt, water and oil but such basic ingredients aren't counted as real ingredients right? 😀 😛 Just like this easy chickpea curry, this aloo bhujia is also ready in 30 minutes, which means it's faster than take out. And of course, much more economical too!
Also, I'd like to add here that this recipe is made differently in every household. Some add onions, some add tomatoes and some add both tomatoes and onions! I've made all kinds of Indian potato curries, but I feel this one is the tastiest and easiest!
In other words a total win in my recipe book (ahem, blog!) lol.
And here are a few tips to make sure you indian potato curry process goes smoothly.
How to Make It
1.) So the most important tip here, is to chop the potatoes into small cubes so that they cook through quickly and are softened and become all yummilicious!
2.) Fresh coriander adds a delicious flavor to the recipe so please do not skip it! And it cannot be replaced with parsley because both herbs have distinct flavors.
3.) If you feel the water is drying up too quickly and the potatoes haven't cooked through, then add an additional 1/2 cup of water and put a lid on the pot. The potatoes will cook through in the steam.
4.) The nigella seeds are optional, so if you don't have any at home, you can skip this ingredient. The potato curry will still tasted delicious!
So that's about it. This six ingredient Indian potato curry is probably the easiest curry of all time...and pairs deliciously with some garlic naan! 😉
Make a Halwa Poori Feast by making this Potato Curry (aloo ki bhujia) along with the following recipes:
How to Make Poori
Punjabi Chole Masala
Suji ka Halwa
Enjoy!
Indian Potato Curry
This six ingredient potato curry is super easy and delicious! It doesn't require any special indian spices and is ready in just 30 minutes!
5 from 6 votes
Print Pin Rate
Course: Main Meal
Cuisine: Indian, Pakistani, Pakistani/Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 227kcal
Author: Wajeeha Nadeem
Ingredients
- 3 medium potatoes washed, peeled and cut into small cubes
- 3 tablespoons oil
- 1 tablespoon garlic paste
- 1 teaspoon red chili powder amount can be adjusted for heat
- 1/2 tablespoon cumin powder
- 1/2 teaspoon turmeric powder optional
- Salt to taste
- 2 cups water
- 1/2 teaspoon nigella seeds optional
- 1 bunch coriander finely chopped.
Instructions
Heat oil in a medium sized pot on medium heat, and add the garlic paste. Cook for 30 seconds and then add the potatoes. Cook for about 2-3 minutes.
Now add the spices (red chili powder, cumin powder and turmeric powder) and cook for 10-15 seconds and then add the water. The potatoes should be almost completely submerged in the water.
Cook on low heat until the potatoes have cooked through and the water has evaporated. The curry will be thick in consistency.
If the potatoes aren't cooked through then add additional water (about 1/2 cup water) and cook until the potatoes are cooked through.
Add in the nigella seeds and cook for 30 seconds.
Add in the coriander and cook for 30 seconds.
Serve with rice or naan.
Nutrition
Calories: 227kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 711mg | Fiber: 4g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 33mg | Calcium: 36mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @ikneadtoeat or tag #ikneadtoeat!
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Reader Interactions
Comments
Sarah
This is the second time I have used your recipe for the pooris and they turned out so soft both times! I also tried the Allu bhujia & hubby loved it as did we! Thank you for such reliable recipes.Reply
- Wajeeha Nadeem
I'm so glad you enjoyed the recipes Sarah! 🙂 Thanks for the feedback!
Reply
- Maryam
Omg this turned out so delicious. I always have issue with measurements when it comes to trying Indian/Pakistani recipes but you make it so easy to follow them specially how you list each ingredient with accurate measurements (teaspoons/cup, etc). It is so convenient. Thank you so muchReply
- Jyoti
i like potatoes in every form. but whe i make aloo curry i always add ginger paste and tomato puree. i have published my version of potato curry here. we call it aloo ki bhujia. have a look pls
https://jyotifoodrecipes.com/aloo-ki-bhujia/Reply
- Dr. Bijoy Das
Ma'am, yours is an Indian version. Pakistanis do not use those ingredients in aloo curry.
Reply
- Habib Aslam
Well done for this recipe -I agree amazingly simple and delicious. I like to add finely chopped ginger and for those whos palate does not mind -i would add green chilliesReply
- waj.nad@gmail.com
Thanks...great suggestions! 🙂
Reply
- Jane Wein
I loved this and used Massey chicken stock instead of water. I just had to be patient and the fluid reduced beautifully so that it was thick around the potatoesReply
- waj.nad@gmail.com
Such a great idea to use chicken stock! 🙂
Reply
- Kurt
@Ally
I may be wrong but , I think Cilantro is the same as Coriander...
anyway , I was looking for a simple recipe , and I think you have the easiest one . . I'm trying to help a friend , she is a truck driver and. As you know they are very limited to space and the cooking utensils they have . thank you for posting . I'll try this recipe out this weekendReply
- Valerie
I’ve never thought to make a curry dish without curry, but I like turmeric so I’m gonna try this, I’m gonna hit the produce stand for cilantro in the morning 🙂
Reply
- Ally
I simply loved this dish. No coriander where i live but i topped with chives and sour cream. Needless to say, i finished mine and hubby's plate and had one more serving myself. I love it!
Reply
- waj.nad@gmail.com
Yay! So glad you enjoyed the recipe Ally, I love the sound of adding chives and sour cream to it...will try it next time I make this curry! 🙂
Reply
- Dijana
this is fantastic!!!! I just finished dinner.
thank youuuuuReply
- waj.nad@gmail.com
So glad you enjoyed it Dijana! 🙂
Reply
- Lala Land
Didn't thicken, had to add cornstarch.
Reply
- waj.nad@gmail.com
Hi Lala! I'm sorry the curry didn't thicken. Do you think you could have added too much water? I make this curry at least once a week, but have never had to use any thickening agent. Hope this helps!
Reply
- Cyra
Mash up some of the boiled potatoes and add it to the curry, it will thicken up the gravy nicely 🙂
Reply
- Julia @ HappyFoods Tube
I've never heard of a potato curry but the photos look amazing! Do you eat is as a main or it is a side dish?
Reply
- waj.nad@gmail.com
Thanks Julia! You can either eat this as a main or a side...totally upto you! 🙂
Reply
