King of vegetables, aloo aka potatoes is every kid’s favorite – well, atleast in India. Bhuna aloo is one such steamed potato dish that I have always loved as a child for my school tiffins. It is an easy chatpata recipe that can go as main dish when eating with phulka or as a side with rice. Here is a quick way to make this one

  • Preparation Time: None
  • Cooking Time: 10-15 min
  • Recipe Level:  Easy
  • Serves 3
  • Source: Mom
  • Cuisine: North Indian
  • 2 potatoes
  • 2 tbsp of oil
  • 1 tsp of jeera or cumin seeds
  • Pinch of tumeric
  • Pinch of hing or asafoetida  
  • 1 tsp red chilly powder
  • 1 tsp coriander powder
  • 1 tsp lemon
  • Salt to taste
  • In a pan or kadhai, add oil, and jeera and hing
  • After jeera splutters, add peeled potatoes, followed by turmeric and red powder
  • Add lemon, coriander and salt
  • Lid and let potato soften on slow burner

Enjoy bhuna aloo hot with phulka or rice.

Mad Notes:
  • Lid the pan for faster and even cooking of potatoes
  • Use a bit more of salt and spice to get prominent taste of masala

Bhuna Aloo