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Aloo Phujia
SUBMITTED BY:
CHRISTYJ
PHOTO BY:
boyonabike
"Spicy potatoes, tomatoes and onions with an Indian kick! This is super spicy so be aware!"
RECIPE RATING:
Read Reviews
(135)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 onion, chopped
1/4 cup vegetable oil
1 pound potatoes, peeled and cubed
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
2 tomatoes, chopped
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DIRECTIONS
Lightly brown onion in oil in a medium size skillet.
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.
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REVIEWS
Reviewed on Jan. 25, 2008 by
DONNA1000
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DONNA1000
Jan. 25, 2008
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!
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11 users found this review helpful
I've been making Aloo Phujhi for years and everyone loves it. I always add some cut up sweet...
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Reviewed on Feb. 4, 2004 by JULI_BEHL
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JULI_BEHL
Feb. 4, 2004
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.
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9 users found this review helpful
I tripled the amount of spice and added some green bell pepper. I used canned tomatoes...
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Reviewed on Dec. 19, 2003 by HOLLY9000
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HOLLY9000
Dec. 19, 2003
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.
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8 users found this review helpful
This was pretty good, but I had to doctor it up a lot. I doubled all the spices but the salt,...
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Reviewed on Dec. 19, 2003 by MENALI
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MENALI
Dec. 19, 2003
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.
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8 users found this review helpful
Overall, it tasted good. However I suggest that you should boil the potatoes and remove the...
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Reviewed on Apr. 13, 2005 by
JENNYLYN1
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JENNYLYN1
Apr. 13, 2005
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!
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6 users found this review helpful
I really like this recipe. I make it fairly regularly and my husband loves it. The trick is...
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Reviewed on Dec. 22, 2003 by JENCHAO
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JENCHAO
Dec. 22, 2003
This is a great recipe-- I make it all the time, but I double the spices and add cauliflower. Delicious!
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6 users found this review helpful
This is a great recipe-- I make it all the time, but I double the spices and add cauliflower. ...
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Reviewed on Oct. 9, 2003 by KATICOOK
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KATICOOK
Oct. 9, 2003
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!
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6 users found this review helpful
Excellent indian food, delicious, and spicy, the way i like it! I cooked the diced potatoes in...
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Reviewed on Oct. 5, 2003 by SFILIMON
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SFILIMON
Oct. 5, 2003
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.
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6 users found this review helpful
Excellent and easy! I didn't find it too spicy at all. Instead of two whole, fresh tomatoes...
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Reviewed on Dec. 3, 2006 by
CHARI
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CHARI
Dec. 3, 2006
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!
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5 users found this review helpful
Mother of God, this is HOT! So, why then do I keep going back and sampling it? Because it's...
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Reviewed on Jul. 1, 2006 by
Alexis
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Alexis
Jul. 1, 2006
I love spicy foods, but the cayenne in this dominated everything else. The cumin and turmeric flavors were lost! If I make this again, I'll definitely cut way back on the cayenne. Besides that, I thought this was a pleasant, simple dish. I followed the directions exactly and had no problem with the potatoes being either under- or over-cooked. Added some green pepper. Peas would be a good addition too.
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4 users found this review helpful
I love spicy foods, but the cayenne in this dominated everything else. The cumin and turmeric...