Maharashtrian Aloo Bhujne Recipe - Potato Stir Fry
Maharashtrian Aloo Bhujne Recipe is a quick stir fry of potatoes with the authentic maharashtrian sambar masala powder which makes it a perfect side dish to serve with your everyday meals.
Maharashtrian Aloo Bhujne Recipe is a simple Maharashtrian Style Potato Stir Fry. Bhujne is a 'curry' that is unique to the seafood-loving Pathare Prabhu community.
This is the vegetarian version that gets made on the days when no meat or fish can be consumed.
Serve the Maharashtrian Aloo Bhujne along with Dal Tadka, Steamed Rice and Phulkas for an everyday lunch or dinner.
Did you know: Potatoes are known be to be packed with phytonutrients that include carotenoids, flavonoids and caffeic acid. These substances are known to help prevent cell damage, help in digestion, heart health, blood pressure and even cancer prevention.
If you like this recipe, you can also try other Everyday Recipes for your meals:
10 M
30 M
40 M
4 Servings
Ingredients
- 4 Potato (Aloo) , skins removed and sliced into rounds
- 2 Onions , cut really small
- 1/2 teaspoon Mustard seeds
- 1 Green Chilli , chopped
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Ginger Garlic Paste
- Salt
- 2 tablespoons Sunflower Oil
- 2 tablespoons Sunflower Oil For the Pathare Prabhu Sambar Masala
- 1 tablespoon Wheat Germ
- 1 tablespoon Chana dal (Bengal Gram Dal)
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 teaspoon Whole Black Peppercorns
- 5 tablespoons Coriander (Dhania) Seeds
- 5 Dry Red Chillies
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Turmeric powder (Haldi)
- 1 pinch Asafoetida (hing)
How to make Maharashtrian Aloo Bhujne Recipe - Potato Stir Fry
To begin making the Maharashtrian Aloo Bhujne Recipe (Potato Stir Fry), peel the potatoes and cut them into roundels and pressure cook with enough water for one whistle and leave it to rest aside.
Proceed to make the masala, Dry roast the coriander seeds, wheat, chana dal, cumin seeds, mustard seeds, fenugreek seeds, dry red chillies, hing and turmeric powder in the order that is mentioned. Roast all of them together for 5 minutes.
Cool it down and add in the mixer grinder to make a smooth powder. Set it aside.
Heat a kadai with oil, add mustard seeds, cumin seeds and allow it splutter. Add the chopped onions, ginger garlic paste and saute for 10 minutes until it become translucent.
Add green chillies, turmeric powder and the ground masala. Add little water so that it does not dry up.
Add your cooked potatoes/aloo and salt. Saute well for 2 minutes and add chopped coriander leaves and mix well and serve.
Serve the Maharashtrian Aloo Bhujne along with Dal Tadka, Steamed Rice and Phulkas for an everyday lunch or dinner.
