Nov 1, 2022

Potato Korma – Aloo Bhaji

There are several types of Kormas. Some are decadent, some light. Some use lots of whole spices, some use just a few and some use coconut. Every household has its own unique way to cooking Potato Bhaji. I have shared my version of Aloo Bhaji here. Make it at home with this easy recipe.

Preparation Time     10 Mins
Cooking Time         20 Mins
Cuisine                North Indian
Serves                4-5


Large Potatoes              4 Nos.
Big Tomatoes                 2Nos.
Green Chillies                 1 Nos.(Finely Chopped)
Grated Ginger                1 Tablespoon
Asafetida Powder          ½ Teaspoon
Coriander Leaves           2 Tablespoon (finely chopped)

Masala Powder

Turmeric Powder           ½ Teaspoon
Red Chili Powder             1 Teaspoon
Dhania Powder                1 Teaspoon
Garam Masala Powder     ½ Teaspoon

To Temper
Oil                                 2 Tablespoon
Cumin Seeds                  ½ Teaspoon
Fennel Seeds                  ½ Teaspoon

  • Wash, Peel and chop the Potatoes into cubes. Chop the tomatoes into cubes.
  • In a Pressure cooker, heat the oil and temper the cumin & Fennel seeds, chopped chillies and  Asafetida Powder . Fry in low flame.
  • Now add the chopped Potatoes, Turmeric powder, garam masala Chili Powder, dhania Powder  and fry until oil separates.
  • Now add 1 cup of water and pressure cook for 2 whistles. Switch off the stove
  • After pressure cooker steam release, open the cooker add the tomatoes and salt. Cook it in low flame for 5 minutes.
  • Add the coriander leaves adjust the water consistency. Mix it well.
  • Now Aloo Bhaji is ready to serve.
  • Serve with Pulao, Poori or Chapatis

  •   Don’t add more water than requires. The Korma should be thick

My other Aloo Bhaji Recipes, click here


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