Aloo Bhaji | Halwai Jaisi Aloo Poori Sabji
Aloo Bhaji, also known as Halwai Jaisi Aloo Poori Sabji, is a flavorful and comforting North Indian-style potato curry. This dish is made with boiled potatoes, aromatic spices, and a lightly spiced, tangy tomato-based gravy, giving it a signature Halwai (sweet shop-style) taste.It is often enjoyed with hot, crispy pooris, making it a popular choice for festivals, weekend breakfasts, and special occasions. The simple yet rich flavors and the smooth, slightly thick gravy make it an irresistible dish that pairs well with pickle and raita.
Ingredients
For Aloo Bhaji
- Oil (तेल) – 5 tbsp
- Asafoetida (हींग) – ½ tsp
- Bay leaf (तेज पत्ता) – 2nos
- Cloves (लौंग) – 3-4nos
- Cumin (जीरा) – 2 tsp
- Ginger, chopped (अदरक) – 1 tbsp
- Green chilli, chopped (हरि मिर्च) – 2 nos
- Gram flour (बेसन) – 1 tbsp
- Turmeric (हल्दी) – 1 tsp
- Chilli powder (मिर्च पाउडर) – 1½ tsp
- Fresh Tomato puree (ताज़ी टमाटर प्यूरी) – 1 cup
- Salt (नमक) – to taste
- Coriander powder (धनिया पाउडर) – 2 tsp
- Chaat Masala (चाट मसाला) – 2 tsp
- Black salt (काला नमक) – ¾ tsp
- Boiled potato, medium (उबला आलू) – 4 nos
- Water – 3 cups
- Kasoori Methi powder (कसूरी मेथी पाउडर) – ½ tsp
- Garam masala (गरम मसाला) – a pinch
- Coriander, chopped (ताज़ा धनिया) – handful
Instructions
- To prepare Aloo Bhaji, start by heating oil in a pan over medium heat. Once the oil is hot, add asafoetida, bay leaves, cloves, and cumin seeds. Let them sizzle for a few seconds until fragrant. Next, add chopped ginger and green chillies to the pan. Sauté them for a minute until they release their aroma and turn slightly golden brown. Add turmeric powder and chilli powder to the pan, followed by fresh tomato puree. Stir well to combine all the ingredients and cook the tomato puree until it thickens slightly.
- Once the tomato puree is cooked, season with salt, coriander powder, chaat masala, and black salt. Mix everything and let the spices cook for another minute to enhance their flavors. Now, add boiled and cubed potatoes to the pan. Stir gently to coat the potatoes with the tomato-spice mixture.
- Pour water into the pan and bring the mixture to a gentle simmer. Allow it to cook for about 5-7 minutes, allowing the flavors to meld together and the potatoes to absorb the sauce. Once the Aloo Bhaji reaches the desired consistency and the potatoes are fully heated through, sprinkle kasoori Methi powder and a pinch of garam masala over it. Mix well and cook for another minute.Garnish the Aloo Bhaji with freshly chopped coriander leaves before serving. Enjoy this flavorful and comforting dish with poori.
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