This recipe is very simple and you need minimum ingredients to make Aloo Bhurji.Zest up your meal with this lip-smacking Aloo Bhurji filled up with the goodness of garlic and the richness of fresh yoghurt...Have a sip of chilled mint lime juice in between to enjoy the punch of it..
When I was a child, potato was a life savior when fish or meat were not available. If you wanted something veggie, you can cook this Aloo Bhurji in a jiffy and serve it with hot chapatis or dal rice. The best thing about this dish is the simplicity, faint flavors of cumin, caramelized onion and the love for Potatoes.
Ingredients for Aloo Bhurji
Steps for Aloo Bhurji
Aloo Bhurji
Ingredients
3 tablespoons Curd
1 teaspoon Kashmiri Powder
1 teaspoon Salt
1 teaspoon Garam Masala
1 teaspoon Chat Masala
1 teaspoon Ginger-Garlic paste
1/3rd cup Capsicum chopped
1 Medium Tomato chopped
4 medium Potato mashed
4 tablespoon Oil
1 tablespoon chopped Garlic
2 to 3 Dry chilies
1 medium Onion chopped
1 Green Chili chopped
1 teaspoon Turmeric Powder
1 teaspoon Red Chilli Pow
1 cup Hot Water
Coriander Leaves
1 teaspoon Lemon Juice
Steps
In a bowl take 3 tbsp curd, 1 tsp kashmiri Powder, 1 teaspoon salt, 1 teaspoon garam masala, 1 teaspoon chat masala, half tsp ginger garlic paste.
Mix it well with a whisker then add 1 medium size chopped tomato, 4 medium size lightly mashed potato (do not mash the potatoes completely, keep some small pieces whole).
Mix it well, then put a small katori in the centre of the mixture, add a burning coal in it. Pour some drops of oil on the burning coal and immediately cover it with a lid to give a smokey flavor to your Aloo Bhurji. Keep it aside for 15-20 minutes.
Heat 4 tablespoon oil in a kadai, add 1 tbsp chopped garlic, 3 dry red chilies sauté it for 10-20 seconds on medium flame.
Add one medium size chopped onion and fry till light golden in colour.
Then add 1 chopped green chilli ,1 tsp turmeric powder,1 tsp red chilli powder fry it on low flame for 1 minute.
Now add the marinated aloo mixture to it and mix it well on low flame, cover it and cook for 5-6 minutes keep checking in between. After cooking it for 5 minutes, add 1 cup hot water, mix it well and then again cover and cook for 5 minutes on low flame till some oil floats on top.
Then off the flame, now to enhance its flavour, sprinkle some freshly chopped coriander leaves and 1 tsp lemon juice, mix it cover and keep it for 10-15 minutes for all the spices and flavour to settle.
Serve it with roti or paratha.
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Tips *You can use any colour capsicum that is available red, green or yellow. *Do not over boil the potatoes.
Potatoes are very good for bone health. There is iron, phosphorous, calcium, magnesium, and zinc in potatoes all help the body to build and maintain bone structure and strength. Boiled potatoes are naturally rich in potassium, calcium, and magnesium. Being a good source of fibre, they are also suitable for managing your weight. In addition, they keep cholesterol and blood sugar levels in check.
Adding tomatoes to the diet has a positive effect on blood lipid levels and blood pressure thanks to its lycopene content. As a result, you will reduce your risk of atherosclerosis. In addition, the consumption of tomatoes can reduce the risk of other health problems such as high cholesterol, obesity, and cancer.
Capsicum may help in managing blood glucose, dyslipidemia, cancers, and healing wounds. Additionally, it may help in boosting immunity, metabolism, preventing cataracts, and may provide symptomatic relief in arthritis, Crohns disease and yellow fever.
