Recipe by CHRISTYJ
"Spicy potatoes, tomatoes and onions with an Indian kick! This is super spicy so be aware!"
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potatoes, peeled and cubed
I've been making Aloo Phujhi for years and everyone loves it. I always add some cut up sweet peppers, carrots and little broccoli. It gives it nice color. That's how they serve it at my favorite Indian restaurant. My family likes spicy so I kick the spice up quite a bit. I made this once for a party and the owner of a Indian restaurant was there and asked who made it and complimented me on how good it was. This recipe is a keeper!
I tripled the amount of spice and added some green bell pepper. I used canned tomatoes instead of fresh and added some coriander seed and this recipe tasted almost exactly like the aloo subji that my mother inlaw makes. I found this recipe to be a very good base for an authentic Indian dish, it just needs a very changes for a more authentic Indian flavor.
I really like this recipe. I make it fairly regularly and my husband loves it. The trick is to cook it over medium heat so the potatoes and onions don't burn. You have to cut the potatoes into fairly small pieces so that they cook quickly and evenly. It's so important to saute them uncovered first and then when you cover them for the last ten minutes, that is when they really soften up and steam. Don't lift the lid! If you have your burner at the right temp, they won't burn and they will come out perfectly. Sometimes I add frozen peas during the last few minutes of cooking time and I always serve this with basmati rice. My only complaint is that it makes my house smell like curry the next day! Otherwise it is great!
Overall, it tasted good. However I suggest that you should boil the potatoes and remove the peel and then cut them into cubes. This way it takes 3-4 mins for it to be done and the potatoes soak up the spices much readily.
Excellent indian food, delicious, and spicy, the way i like it! I cooked the diced potatoes in the microwave while sauteing the onion, and added them cooked to the onions and spices, and they soaked up the spices perfectly. It saves time!
Excellent and easy! I didn't find it too spicy at all. Instead of two whole, fresh tomatoes I used a small can of whole tomatoes; I just dumped it all in, tomato juices and all. It seemed to give the potatoes more of a sauce. I just ate some of the leftovers for a late breakfast, and this seems to be even better the next day.
I don't know if kids will like this; I don't have any (which is probably why I'm waking up late enough to want the leftovers for breakfast). :)
I was surprised at how well the potatoes cooked; about 12 minutes over medium heat made them perfectly soft enough. Make sure to cut the potatoes into small cubes as the recipe says, though; I can see how they might take longer to cook otherwise.
Mother of God, this is HOT! So, why then do I keep going back and sampling it? Because it's awesome! I used light margarine (ICBINB) to saute' the onions on low heat, then added the rest. I did parboil my potatoes ahead of time based on what other reviewers said. I keep wanting to add "something" to it, but don't know what that something is. There's definitely heat to it and I imagine tomorrow, it'll be even better. Thanks for letting me try!
This was pretty good, but I had to doctor it up a lot. I doubled all the spices but the salt, but when it was done cooking I had to add salt to it anyway. I also added some butter to this to make it richer. It was good, but not wonderful....Okay, here it is two days after I wrote this review...I had some of this stuff left over and had it for lunch, and it tasted great. I guess the potatos had more time to soak up the spices or something. So I think this is a good "make ahead" dish that tastes better a day or two later.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 127
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