Aloo Ki Bhajji (Vegetables Cooked in a Spicy Potato Base)

Aloo Ki Bhajji is a delicious twist on a traditional mixed-vegetable curry. Instead of using the usual onion-tomato gravy, this recipe uses a flavorful spiced potato base made with boiled potatoes, mint, green chilies, peppercorns, and cumin. The result is a rich, creamy curry that pairs wonderfully with roti, chapati, or paratha.  

Ingredients

For the potato base

1. 4–5 baby potatoes, boiled

   or

   4–5 tbsp mashed potato

2. 2–3 green chilies

3. 1 tsp peppercorns

4. 1 handful mint (pudina) leaves

5. 1 tsp cumin seeds (jeera)

For the bhajji

1. 3–4 baby potatoes, boiled

2. ½ cup cauliflower florets

3. 3–4 tbsp carrots, finely chopped

4. 3–4 beans, finely chopped

5. 4–5 tsp oil

6. ½ cup onion and tomato mixture

7. 1 tsp ginger-garlic paste

8. 1 tsp garam masala

9. Salt to taste

10. ½ tsp turmeric powder (haldi)

11. Fresh coriander leaves for garnish

Method

1. In a kadai or pan, sauté the onions, tomatoes, and ginger-garlic paste for about 15 minutes until soft and fragrant. Let the mixture cool.

2. Blend the cooled mixture with all the potato base ingredients (boiled potatoes, green chilies, peppercorns, mint leaves, and cumin) into a smooth paste.

3. Heat oil in a kadai and add the cauliflower, boiled potatoes, carrots, and beans.

4. Add turmeric, salt, and garam masala. Sprinkle a little water and cook until the vegetables are half done.

5. Pour in the prepared spice-potato paste and mix well.

6. Simmer on low heat for about 20 minutes, stirring occasionally. Add more water if you prefer a thinner gravy.

7. Adjust the spice level as desired. If you like it hotter, add a little red chili powder.

8. Garnish with fresh coriander leaves and serve hot.

Serving Suggestion

This curry tastes excellent with roti, chapati, phulka, or paratha. The potato-based gravy gives it a unique creamy texture without using cream or nuts.

Tip

For an even richer flavor, roast the cumin and peppercorns lightly before blending them into the potato base.

I am linking this with dish it out @ Divya's culinary journey, Vardhini