Aloo phujia with canned tomatoes
Aloo Phujia is a comforting Indian dish made with potatoes and canned tomatoes simmered with aromatic spices. This simple recipe offers a hearty flavor profile, perfect for pairing with rice or flatbread.
Cook time 20 min
Prep time 10 min
Ingredients:
1/4 tsp ground cumin2 potatoes
1/2 tsp red pepper (spice)
2 cans canned tomatoes
1/2 tsp turmeric powder
1 tsp salt
1/4 cup vegetable oil
1 onion
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.
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.
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.
Aloo phujia with canned tomatoes FAQ:
The total cooking time for Aloo Phujia is approximately 35-45 minutes. This includes about 5-7 minutes for sautéing onions and potatoes, followed by 20-25 minutes of simmering after adding the canned tomatoes.
If you want to substitute potatoes, consider using sweet potatoes or cauliflower for a different texture and flavor. However, cooking times may vary slightly depending on the substitute chosen.
Store any leftover Aloo Phujia in an airtight container in the refrigerator for up to 3-5 days. Reheat gently on the stove or in the microwave before serving.
The potatoes are done when they are tender and can be easily pierced with a fork. They should be soft but not mushy, typically after about 20-25 minutes of simmering.
Yes, you can use fresh tomatoes instead of canned. Approximately 4-5 medium-sized fresh tomatoes, chopped, can replace the two cans of canned tomatoes, but you may need to cook them a bit longer to break down into a sauce.
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.
Nutrition per serving
6 ServingsCalories 63kcal
Protein 1.88g
Carbohydrates 15g
Fiber 2.57g
Sugar 2.62g
Fat 10g
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