Aloo Bhurji Recipe
An Outlook On Aloo Bhurji Recipe
Zest up your meal with this lip-smacking Aloo Bhurji filled up with the goodness of garlic and the richness of fresh cream...Have a sip of chilled mint lime juice in between to enjoy the punch of it..
Aloo Bhurji is an authentic North Indian recipe that comes with an alluring flavor with the blend of potatoes, onion and tomato. It is one of the chosen accompaniments for roti and rice as well and one of the most exclusive gastronomic delights from India. Its spicy taste and squishy texture when taken with a bite of fluffy wheat roti, just takes you to a foodie heaven in each and every bite of it. It instantly spruces up any meal whether it is fulka, naan, kulcha, chapathi, kichidi, puri, tehri, vegetable briyani or stuffed paratha.
It is indeed a quick recipe that can be prepared totally unplanned with available ingredients at home. The regular Indian condiments like red chilli powder, coriander power, cumin, ginger and garlic make the dish aromatic and delectable. It is generally prepared at homes and it is also popular at restaurants and parties or special occasions as it is an exquisite dinner party dish. The word Bhurji generally means scrambles and aloo bhurji literally means potato scrambles. It is a quick fix recipe that tastes the best when filled hot in frankies, chapathi rolls or bread sandwiches.
It is a must try recipe and here is the method of preparing this alluring aloo bhurji.
Ingredients Required To Make Aloo Bhurji Recipe
How To Make Aloo Bhurji Recipe
Peel off the skin from the boiled potatoes and grate them using a grater and keep aside.
Heat a saucepan and tip in a tablespoon of ghee and when it melts just blend in two tablespoons of cooking oil in it.
When it is heated, just sprinkle a teaspoon of cumin seeds to it and let it splutter.
Then add a teaspoon of fennel seeds to it and let it sizzle too.
Follow it up with a teaspoon of grated ginger and stir in.
Similarly, blend in a teaspoon of minced garlic along with some finely chopped green chilies and stir for a while.
When it turns aromatic, add the finely chopped onion and mix well.
When it turns translucent, plop in a cup of chopped tomatoes and swirl in.
When it softens, add a cup of chopped bell pepper followed by grated potatoes and stir in with a splash of water.
Turn up the heat gently, and stir well from time to time.
Sprinkle the required salt along with half a teaspoon of turmeric powder and mix well.
Scatter over a teaspoon of red chili powder and then tip in a little turmeric powder along with it.
Lower the flame and add half a teaspoon of cumin powder to it and let it blend in for a minute.
Subsequently, stir in a little garam masala and follow it up with some crushed kasuri methi leaves with a nice stir.
Let it get cooked in low flame approximately for about ten minutes and pop the lid on.
After a while, when you open the lid you will notice the oil oozing at the sides.
At this stage, squirt in a tablespoon of fresh cream and turn off the stove.
Garnish with some lush green coriander leaves and serve hot for roti or paratha.
Tips & Tricks To Make Aloo Bhurji Recipe :
- when you saute the grated ginger and garlic, let it sizzle well till it turns aromatic in low flame as the bhurji will be more palatable if it smells a little garlicky.
- Do not over boil the potatoes because it will become difficult to grate the potato if it is too soft.
- Do the entire process in low medium flame to get the desired result.
- You can add either curd or fresh cream towards the end as per your wish.
- Serve it with a dash of lemon and onion rings along with a fried green chilli to get the zing of it.
Ingredients
Directions
Peel off the skin from the boiled potatoes and grate them using a grater and keep aside.
Heat a saucepan and tip in a tablespoon of ghee and when it melts just blend in two tablespoons of cooking oil in it.
When it is heated, just sprinkle a teaspoon of cumin seeds to it and let it splutter.
Then add a teaspoon of fennel seeds to it and let it sizzle too.
Follow it up with a teaspoon of grated ginger and stir in.
Similarly, blend in a teaspoon of minced garlic along with some finely chopped green chilies and stir for a while.
When it turns aromatic, add the finely chopped onion and mix well.
When it turns translucent, plop in a cup of chopped tomatoes and swirl in.
When it softens, add a cup of chopped bell pepper followed by grated potatoes and stir in with a splash of water.
Turn up the heat gently, and stir well from time to time.
Sprinkle the required salt along with half a teaspoon of turmeric powder and mix well.
Scatter over a teaspoon of red chili powder and then tip in a little turmeric powder along with it.
Lower the flame and add half a teaspoon of cumin powder to it and let it blend in for a minute.
Subsequently, stir in a little garam masala and follow it up with some crushed kasuri methi leaves with a nice stir.
Let it get cooked in low flame approximately for about ten minutes and pop the lid on.
After a while, when you open the lid you will notice the oil oozing at the sides.
At this stage, squirt in a tablespoon of fresh cream and turn off the stove.
Garnish with some lush green coriander leaves and serve hot for roti or paratha.
