Aloo Bhaji is a traditional Indian recipe (from the Bay of Bangal) for a classic dish of potatoes fried in spiced oil with chillies and coconut that's finished by boiling as a curry and which can be served as a vegetarian dish or as an accompaniment. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Aloo Bhaji.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
675g potatoes, peeled and cut into small pieces
4 green chillies, sliced lengthways into strips
1/4 tsp ground turmeric
pinch of asafoetida
squeeze of lemon juice
1 tsp salt
1/2 tsp black mustard seeds
2 tbsp desiccated coconut
60ml groundnut oil
4 tbsp coriander (cilantro), chopped, to garnish
Method:
Heat the oil in a frying pan, add the mustard seeds, the asafoetida and the green chilli slices. Continue frying until the mustard seeds pop then add the potatoes, coconut and lemon juice. Stir in the salt and 120ml water and bring just to a boil.
Reduce to a low simmer and cook over gentle heat for about 30 minutes, or until potatoes are tender. Garnish with the chopped coriander (cilantro) and serve hot.
Click on the image, above to submit to Pinterest.