Aloo phujia with canned tomatoes
Discover the delight of Aloo Phujia with canned tomatoes, a savory Indian dish featuring perfectly seasoned potatoes cooked with aromatic spices like cumin, red pepper, and turmeric. This simple yet flavorful recipe combines tender potatoes, canned tomatoes, and sautéed onions for a hearty meal that's both easy to make and irresistibly delicious. Perfect for busy weeknights or a cozy weekend dinner.
- 17 May 2024
- Cook time 20 min
- Prep time 10 min
- 6 Servings
- 8 Ingredients
Aloo Phujia, also known as Aloo Bhujia, is a delightful and easy-to-make Indian dish that's perfect for a quick meal. This recipe uses simple ingredients like potatoes, canned tomatoes, and aromatic spices to create a flavorful and hearty dish that pairs well with rice or flatbread.
Ingredients:
Instructions:
- Peel the potatoes and cut them into small, even-sized cubes.
- Finely chop the onion.
- In a large skillet or frying pan, heat 1/4 cup of vegetable oil over medium heat.
- Once the oil is hot, add the finely chopped onion. Sauté the onion until it becomes soft and translucent, about 5-7 minutes.
- Add 1/4 tsp ground cumin to the pan and stir for about 1 minute until it becomes fragrant.
- Add 1/2 tsp turmeric powder and 1/2 tsp red pepper, stir to combine the spices with the onions.
- Add the cubed potatoes to the pan. Stir well to coat the potatoes with the onion and spice mixture.
- Cook the potatoes for about 5-7 minutes, stirring occasionally, until they begin to soften slightly and absorb the flavors.
- Open the 2 cans of canned tomatoes and add them to the pan. Stir well to mix them with the potatoes and spices.
7. Season and Simmer:
- Add 1 tsp salt, stirring to combine.
- Reduce the heat to low and cover the pan. Let the mixture simmer gently for about 20-25 minutes until the potatoes are cooked through and tender. Stir occasionally to prevent sticking and to ensure even cooking.
- Check the seasoning and adjust the salt if necessary. If the mixture seems too dry, you can add a splash of water.
9. Serve:
- Once the potatoes are fully cooked and the flavors have melded together, remove the pan from the heat. Serve the Aloo Phujia hot with rice, naan, or as a side dish.
Tips:
- Cut the potatoes into uniform pieces to ensure even cooking.
- Use a non-stick pan to prevent sticking and make cleanup easier.
- Adjust the red pepper and salt to your taste preference.
- Cook the onions until they are golden brown to enhance the flavor of the dish.
- For a richer taste, you can replace vegetable oil with ghee or butter.
Your Aloo Phujia with canned tomatoes is now ready to be served. The combination of tender potatoes with tangy tomatoes and aromatic spices creates a delicious dish perfect for any meal. Enjoy it with steamed rice, naan, or chapati.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 63kcal | 3% |
| Protein | |
| Protein 1.88g | 1% |
| Carbohydrates | |
| Carbohydrates 15g | 4% |
| Fiber 2.57g | 7% |
| Sugar 2.62g | 3% |
| Fat | |
| Fat 10g | 11% |
| Saturated 0.70g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 11ug | 1% |
| Choline 12mg | 2% |
| Vitamin B1 0.28mg | 24% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 1.02mg | 6% |
| Vitamin B6 0.27mg | 16% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 20mg | 22% |
| Vitamin E 0.30mg | 2% |
| Vitamin K 2.57ug | 2% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.10mg | 0% |
| Iron, Fe 1.00mg | 9% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 400mg | 12% |
| Selenium, Se 0.57ug | 1% |
| Sodium, Na 440mg | 29% |
| Zinc, Zn 0.30mg | 3% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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