Aloo Bhaji

Aloo bhaji is a quick side dish, requiring minimal ingredients, which you will probably have at home. Eat it with rice for lunch or if you want a fast and easy snack, just put it between two slices of warmed bread – divine!

For this, I used:

2 tbsp. oil

3 small onions, finely sliced
Salt to taste
½ small red capsicum, chopped into small cubes
6 whole green chillies (for more spice, you can slit these in half)
Coriander stalks
1 tsp. turmeric powder
4 medium potatoes cut into thin matchstick size juliennes
Coriander to garnish

In a non-stick pan, pour in your oil, and once hot, add in your sliced onions, salt, capsicum, green chillies and coriander stalks. Fry these for about 20 minutes, until golden brown. During this time, peel your potatoes and cut them into thin matchstick size juliennes (if you like, you can cut them slightly thicker. Allow more time for cooking if the potato is thicker).

Add your turmeric powder and a little water and stir well. Fry for 3-4 minutes, then add your potatoes. Cover and cook on a low heat for about 20 minutes, checking regularly that the potatoes are not burning. Stir regularly also, but gently, so that the potatoes do not break. If required, then add a little water to stop the potatoes from burning, but do not add to much water as the potatoes could turn into mush!

Once the potatoes have softened, turn off the heat and garnish with coriander.

Et voila!

Hope you enjoy!

Yaz