Spicy potatoes, tomatoes and onions with an Indian kick! This is super spicy so be aware!
I've been making Aloo Phujhi for years and everyone loves it. I always add some cut up sweet peppers, carrots and little broccoli. It gives it nice color. That's how they serve it at my favorite Indian restaurant. My family likes spicy so I kick the spice up quite a bit. I made this once for a party and the owner of a Indian restaurant was there and asked who made it and complimented me on how good it was. This recipe is a keeper!
Read More I tripled the amount of spice and added some green bell pepper. I used canned tomatoes instead of fresh and added some coriander seed and this recipe tasted almost exactly like the aloo subji that my mother inlaw makes. I found this recipe to be a very good base for an authentic Indian dish, it just needs a very changes for a more authentic Indian flavor.
Read MoreI've been making Aloo Phujhi for years and everyone loves it. I always add some cut up sweet peppers, carrots and little broccoli. It gives it nice color. That's how they serve it at my favorite Indian restaurant. My family likes spicy so I kick the spice up quite a bit. I made this once for a party and the owner of a Indian restaurant was there and asked who made it and complimented me on how good it was. This recipe is a keeper!
I really like this recipe. I make it fairly regularly and my husband loves it. The trick is to cook it over medium heat so the potatoes and onions don't burn. You have to cut the potatoes into fairly small pieces so that they cook quickly and evenly. It's so important to saute them uncovered first and then when you cover them for the last ten minutes, that is when they really soften up and steam. Don't lift the lid! If you have your burner at the right temp, they won't burn and they will come out perfectly. Sometimes I add frozen peas during the last few minutes of cooking time and I always serve this with basmati rice. My only complaint is that it makes my house smell like curry the next day! Otherwise it is great!
Overall, it tasted good. However I suggest that you should boil the potatoes and remove the peel and then cut them into cubes. This way it takes 3-4 mins for it to be done and the potatoes soak up the spices much readily.
Excellent indian food, delicious, and spicy, the way i like it! I cooked the diced potatoes in the microwave while sauteing the onion, and added them cooked to the onions and spices, and they soaked up the spices perfectly. It saves time!
I tripled the amount of spice and added some green bell pepper. I used canned tomatoes instead of fresh and added some coriander seed and this recipe tasted almost exactly like the aloo subji that my mother inlaw makes. I found this recipe to be a very good base for an authentic Indian dish, it just needs a very changes for a more authentic Indian flavor.
Excellent and easy! I didn't find it too spicy at all. Instead of two whole, fresh tomatoes I used a small can of whole tomatoes; I just dumped it all in, tomato juices and all. It seemed to give the potatoes more of a sauce. I just ate some of the leftovers for a late breakfast, and this seems to be even better the next day. I don't know if kids will like this; I don't have any (which is probably why I'm waking up late enough to want the leftovers for breakfast). :) I was surprised at how well the potatoes cooked; about 12 minutes over medium heat made them perfectly soft enough. Make sure to cut the potatoes into small cubes as the recipe says, though; I can see how they might take longer to cook otherwise.
Mother of God, this is HOT! So, why then do I keep going back and sampling it? Because it's awesome! I used light margarine (ICBINB) to saute' the onions on low heat, then added the rest. I did parboil my potatoes ahead of time based on what other reviewers said. I keep wanting to add "something" to it, but don't know what that something is. There's definitely heat to it and I imagine tomorrow, it'll be even better. Thanks for letting me try!
This was pretty good, but I had to doctor it up a lot. I doubled all the spices but the salt, but when it was done cooking I had to add salt to it anyway. I also added some butter to this to make it richer. It was good, but not wonderful....Okay, here it is two days after I wrote this review...I had some of this stuff left over and had it for lunch, and it tasted great. I guess the potatos had more time to soak up the spices or something. So I think this is a good "make ahead" dish that tastes better a day or two later.
I love spicy foods, but the cayenne in this dominated everything else. The cumin and turmeric flavors were lost! If I make this again, I'll definitely cut way back on the cayenne. Besides that, I thought this was a pleasant, simple dish. I followed the directions exactly and had no problem with the potatoes being either under- or over-cooked. Added some green pepper. Peas would be a good addition too.
This is a great recipe-- I make it all the time, but I double the spices and add cauliflower. Delicious!
This is a wonderful recipe Christy, thank you for sharing! I made it last week following the recipe to a T and really liked it. However I am Indian and like my food to be on the spicy side and found the aloo phujia to be good, but it was a tad mild for my taste. I made it again today and added one green chili, 1/4 teaspoon of coriander powder, 1/4 teaspoon of chili powder and about one teaspoon of minced ginger, and it had the heat I was looking for. If you're not into fiery food, I suggest making this per the recipe, but if you want a bit more heat, the few extra ingredients will give it that extra kick. Really terrific dish!
Followup to original review: I redid this recipe using cauliflower to reduce carbs, and oh my gosh, it was so good. Seriously the best cauliflower I've ever had. That's probably an entirely different dish with a different name, but whatever it's called, it's the best way to cauliflower that I'm aware of. I thought this recipe was GREAT! I do agree, adding peas would look pretty and would make sense in this dish. I doubled the cumin in the recipe called for, and halved the cayenne. I cut the potatoes in 3/4 to 1.5 inch cubes and boiled for about 10 minutes before draining and adding to the fry pan. Worked out great. The turmeric gives this dish such a lovely color, much nicer to look at than your usual brown and white potato dish!!! Thank you, I'm really grateful for the recipe!
This is a surprisingly flavorful dish for something so fast and easy! It's also good with a handful of peas thrown in.
This was a delicious dish. I think that you might be able to cut the oil a bit if you use canned tomatoes instead of fresh and cook the potatoes in some of the juice.
I love this recipe. This is the first time I've had it. I read the reviews and cooked it 4 hours before dinner because I wanted to let the spices soak in. It is delicious. I highly recommend this for someone who is craving Indian food. I am serving it with naan and guferati. I added some coriander for some extra spice. It is amazingly delicious.
Thoroughly enjoyed these potatoes with the "Unbelievable Chicken" recipe from this site. I, too, did not have fresh tomatoes and used canned diced tomatoes (drained) guessing the amount of what "looked like" the equivalent of 2 small tomatoes. Thank you for sharing this recipe. I will definitely make again.
Exceptionally good! I doubled all of the spices except for cayenne and it was still pretty spicy. I also added some cauliflower with the potatoes and it just came out delicious! My husband was so very impressed!
This recipe is so great! Once I found it, I was making it like every other day, often times just for myself! I usually dont know exactly how much potato I'm putting into the recipe, so I just spice it to taste, and it's perfect. I must say... I do LOVE this recipe!! The only problem is... I dont know how to pronounce the name! I always refer to it as "that yummy potato stuff" rather than mauling the name.
Wow, this was really great! I didn't have cayenne pepper on hand so I substituted with chili pepper. I also added some Gram Masala spice and a bit of fresh garlic. I sprinkled in some crushed red pepper for extra kick. I went with what other users said and added a bit of carrot too. This was delicious and I'm definitely making again!
Thanks, this is a great recipe. I made it as written except I doubled the turmeric and cumin.
This was OK, but ended up cooking much longer than 20 minutes and adding some garlic powder. This just wasn't for us, but obviously many people liked this dish so if it sounds interesting to you, try it, as we all have such different taste.
Very good, but make sure you pre-cook the potatoes. You might also want to increase the spice.
This was excellent. So flavorful. I followed the recipe as written and it turned out perfect.
These were really easy and turned out really good. very spicy but just right for us. making it again this week with a red lentil curry, batsami rice and naan.
Tasty, but I wish I had listened to earlier suggestions to make it the day before, because maybe the potatoes would have taken on more of the flavour. I did double the spices as suggested, and still didn't find it overly spicy. Nice and filling, I'll make it again!
I thought it was great! My husband thought the potatoes were underdone. That probably would be remedied by pre-boiling the potatoes as others suggested. They were just fine for my tastes. I used canned tomatoes, which really worked well.
This just did not taste Indian at all, was very bland, like potato stew with chilli. Definetely needs lots, lots more spices!
I love this recipe and use it all the time. If I am making it as a main dish, I add some diced chicken breast and serve it with basmati rice. I also throw in some frozen green peas. Very good!
This is a classic in my house now. My boyfriend (who usually wants everything with meat in it) is now always asking for "that Indian thing I make." So good!
Wonderful flavor, as well as healthy! This is one I will make again and again. I loved how spicy and flavorful it was.
I increased the spices as well and it was pretty good. Be very sure not to overcook/blacken the onions or else you'll have a very bitter dish. Thanks for posting.
Simple, cheap...and pretty easy to make, especially if you're familiar with Indian spices already. I would suggest playing with different spices and amounts, according to your personal preference. Cloves, nutmeg, coriander, cayenne pepper, and cinnamon and great to play with in this recipe. Overall, my boyfriend and I loved this...just don't forget to be creative!
Tasty and easy. I pre-boiled the potatoes (after cubing them) for ten minutes to soften them. I also only used a tablespoon of oil, making this a very healthy recipe. Finally, I used 50% more of the spices. This gave the recipe a great kick; I served it over a little bit of rice because the the rice was needed to slightly temper the spiciness of this dish. The fact that the end result was a little stewy also helped this serve-on-rice idea. By the way, the potatoes don't end up with a browned/fried flavor with this recipe. But the recipe is great!<br>(Some reviewers said it was better made ahead of time and served as leftovers, the flavors coalescing overnight. I didn't experience this and it was great even initially, probably because I left it on the stove uncovered on low for an extra twenty minutes at the end because I was distracted entertaining my guests.)
Adds color and zip to a meal and very easy.
Very flavorful and spicy. I like the other tripled the amount of spices and used canned tomatoes. I used stewed because that's all I had on hand but will try canned diced tomatoes and adding coriander seeds to it next time. I will definitely use this many times.
I did personalize this recipe quite a bit. Based on other reviews, I pre-boiled the potatoes so they would cook faster, and I doubled the spices. My daughter found it to be too spicy, but I thought it perfect. I used purple onion for some variance of flavor, and I used sweet potatoes instead of regular potatoes because I like them better and they go well with spice, not to mention being better for you! Instead of fresh tomatoes I used a can of Ro-tel, drained. Next time I won't drain it, it could use more liquid. The chiles added a great layer of extra flavor and spice! I used olive oil instead of veggie oil and cut the amount in half, and I splashed in some white wine while cooking. I served this with Indian Naan II and Roasted Balsamic Cauliflower, both recipes I found on this site, as well as some saffron and garam masala spiced basmati rice. Absolutely delish, and I will definitely make again with my modifications!
I boiled the potatoes for 10min accidentaly but was glad I did as it doesn't seem that they would have been thoroughly cooked otherwise. I like mine slightly mushy. I also added 1 cup of sour cream in the end to make the final result more creamy. Otherwise this was very good and so simple and I will make again.
loved it, i didnt have fresh tomatoes on hand just used 1/2 a big can of diced tomatoes.
Spicy!! I even cut down the cayenne and it was still super spicy. Great flavor though. Used half can diced tomatoes, served with red lentil curry from this site and some naan.
This dish is quite tasty as written but I did cook my potatoes a little longer than called for. I also added some water to soften the potatoes. Not sure if the potatoes are supposed to be soft as I have never had this before, but softer suits my family’s taste much better. This was filling enough to eat alone for my meatless Monday meal and it paired well with baked chicken for the rest of the family.
I loved this recipe! I used a little less oil, and added peas as suggested by another reviewer. I also substituted roasted red peppers for the tomatoes. Delicious with naan!
Yum, I love this recipe. I wouldn't call it super-spicy, but it depends on your tolerance level. I added fresh ginger to the spices (a must!) and added fresh chopped cilantro at the end. The sweet tang of tomatoes combined with the spicy potatoes is awesome. I didn't have enough tomato so I added some peas, which worked well.
I whipped this up really fast and even added some spinach. I didn't have fresh tomatoes on hand so I used canned and it turned out great. I served it over basmati rice and my 3 year old gobbled it up and asked for more. BTW we didn't find this spicy at all...but very tasty!
As written, this recipe loses a star for lack of flavor, and a star for a way off cooking timing. I made it as stated, but then made the following changes: I added about a tbsp of cumin seed (the flavor is so much more intense than ground cumin), a shake of garlic powder, 4 more seeded and chopped tomatoes, and about 3/4 cup of spicy V8 veggie juice. Even though I diced my potatoes pretty small, they were nowhere near done after 20 mins. Even after 33mins, some were a little hard, but I had to serve them as my rice and cauliflower were done. Husband didn't care for them (but he isn't much of a 'tater fan) but I thought they were pretty good.
I loved it. For my taste, it was just spicy enough. I added chopped fresh parsley and I think other veggies might be good too, as I think it is served that way sometimes. This would be a delicious side dish for any grilled meat.
Excellent! Love the flavor, although I will cut spices in half next time for my husband who found it a little too hot. Did boil the potatoes first. Am looking forward to finding more Indian recipes to try.
Like many of the other reviewers, I really enjoyed this recipe although I would have liked it to have been spicier. I even added more of the turmeric, cumin, plus some curry spice. Next time I make it I'll add MORE and maybe also use canned tomatoes to make a sauce. Yogurt is a very tasty garnish for this.
Very good but the only reason I am giving 4 is that I doubled the spices, added garlic, ginger and chili powder as well as cooked it with diced tomatoes - it just seems off this recipe, that there is no liquid to cook the potatoes in. I also microwaved the potatoes to ensure they would be fully cooked before putting them in the skillet. Thanks for the great concept though - loved it!
This dish was horrible!!! I tried to doctor it by adding more spice (this is NOT a spicy dish as indicated) but nothing helped. This is not a keeper.
This was a great potato dish to serve with the Coriander and Cumin Rubbed Pork Chops from this site. The tomato gave it some colour and the blend of spices was perfect.
Too spicy for me, but my husband who loves spicy food, ate everything I made, including what I couldn't eat! I'll make it again for him, and make myself something less spicy.
These potatoes were pretty good, but even though they had a nice spice they didn't have a whole lot of other flavor. However, I did eat them and enjoy them well enough and even my husband ate them and he claims to HATE Indian food. (I hid the recipe so he didn't see the word "Indian" in it. :)
MMM MMM MMM!! These potatoes were delicious and very easy and quick to make. Not quite as spicy as I feared. This recipe is a keeper.
I'm totally addicted to these potatoes!! They are so good!! I make mine with peas and I double the cumin and oh my god delicious!!!! thanks for this recipe, it's inspired me to try other indian recipies.
Made this according to direction except I did boil the potatoes in a little water. My husband was born and raised in East Asia, and we both loved it. Served with rice, quick Indian lentils, vegies and naan. Made a quick, filling meal.
Amazing! I took the advice of another and boiled the potatoes and added some water to the pan once the potatoes where mixed in with the seasoning. I also added in cauliflower for added nutrients. I let it cook on low for about 10 min. I ate this with black beans for the protein and store bought naan. The husband really like it. I will make again
Delicious! I grabbed about 5 medium potatoes (guessed it was close to 1lb), and doubled the spices (except salt), because I always want more spice. Only used half the amount of turmeric because I ran out, so I finished the measurement with garam masala. I also used drained chopped tomatoes instead of fresh. I will definitely make again!
I'm not a cook at all and I thought this was fantastic! I doubled the spices as recommended by others, added green peas and used half a can of diced tomatoes rather than the 2 tomatoes.
Good as is. I made it as the instructions dictated the first time, it turned out great & no changes are necessary. However, the second time I made this I made some modifications. I cut back a little on the oil (maybe 1/6 cup). Added a little more onion (2-3 small onions). I also like it spicy & flavorful so I added more cayenne & turmeric. Just as delicious the second time.
Yummy yummy yummy! I made this, as well as a few other dishes for ab going away party, attended by a large number of people who had tasted very little Indian food in their culinary careers. They loved it! I made this the night before, to let the flavors comingle.
After making this the 4th or 5th time I'm actually downgrading it to 3 stars. The bottom line is that, as written, this recipe is bland and too heavy on the tomatoes.
The overall taste was good, but I ended up having to cook it much longer because my potatoes were still a little hard. I also used can tomatoes to give it a little extra juice.
This dish stores really well. One night we had it as a side with baked chicken, then with spinach and peas over rice, and finally, we used it as filling for pita sandwiches adding chickpeas and spinach. One batch, just defrosted and spiced up as needed.
My husband enjoyed this side dish, but the two times I made it, it was a little too spicy for my taste. may cut down a bit on the indredients.
This is good and we will definitely make it again. The potatoes do need to be pre-cooked, and we will have to reduce the spices very slightly so that those with more sensitive taste-buds can also enjoy it! I would imagine using canned tomatoes and their juice will dilute the spices, but we prefer to use fresh tomatoes if possible.
It's a little bit dry but the spices add a lot of flavor, very tasty.
This was very good!! Being Indian, I was suprised how good this tasted because it did not have alot of spices. I made sandwiches from the leftovers. yum!
I really liked this recipe. Reminds me of a stew. It tastes really good to wrap it up in in a flour tortilla shell or naan bread.
I used small red potatoes and kept the skin on, I also used half the cayenne and twice the cumin, plus 1/2 + tsp curry sauce. Served it over Batsmati rice-- Yum!! Next morning beat an egg, added some aloo, excellent omelet.
Instead of using fresh tomatoes I used canned diced tomatoes and it was delicious.
The first time I made this I followed the recipe exactly, but felt it was missing a little something. I doubled up on the spices like some people had suggested...still wasn't doing it for me. I threw in some muchi curry and garam marsala...WOW! I make this dish all the time now. I use a whole can of diced tomatoes (juice and all) I also throw in some diced carrots and substitute one sweet potato for a regular yukon potato. If you cut the potatoes quite small (about 1 inch cubes) no need to par boil them, just sauté with the lid on for about 10 minutes. It won't be winning any awards for authenticity, but it's delicious and even better the next day!
This is fantastic, even if you don't have tomatoes. I often end up eating the leftovers for breakfast. This version doesn't seem spicy to me, but it is full of flavor.
Very good recipe!! This came out so well !! Just a bit too spicy for us but thats an easy fix. Going to make this with cauliflower next time !! *******made this again here in January 2015. On a whim I added two sweet potatoes. Wow did they turn out good !! Also added carrot, green pepper and cauliflower. Didn't have tumeric but did add garam masala. Fantastic !!!
Followed recipe exactly except that I added a minced jalapeno pepper and a cup of green peas. Used cumin seeds instead of ground. Was very good. Served with Indian Dahl with Spinach (recipe from this site that I made with asparagus instead of spinach), Moong Dal (also from this site), naan, basmati rice, and plain yogourt.
Good and spicy. Next time I will add more tomatos and/or tomato juice. I wanted it to be more "saucy," since I served it over rice.
I love this recipe. I love indian food but was always intimidated because i'm not the best cook! This is simple and delicious. I cut up and boil the potatoes for 10-20 minutes before adding to the mix. other than that, follow to the letter and it comes out perfectly!
I loved this!! I made it exactly as written, except I had to add a bit of water to the pan (like 1/8 cup) because it looked too dry. I sprinkled some chopped cilantro on top and served with basmati rice and channa masala.
A great recipe. Very tasty and exotic. Can be a little greasy if you aren't careful though.
Quite good but I had to add a little water to it to keep it from sticking to the bottom of the pan. A big hit with my family!
Yum. It's tempting to par-boil potatos but the longer it cooks the spicier it gets - so I threw all spices in with the onion.
Delicious. Very simple dish. I served with rice for a filling main dish. I followed previous reviews and doubled the spice (but not the salt), if I had peas on hand I would have added them. I give it a five because I will definately make this again.
I am always looking for vegetable recipies that aren't full of calories and what I liked best about this recipe is that it doesn't call for cheese or soup that would add a lot of calories--it's just vegetables. This is super easy to prepare and I think it would be fun to experiment with the seasonings. I didn't use as much oil as called for; just enough to saute the onions and I did add quite a bit more cumin. I thought it was very good. I served it with a chicken breast cooked on my indoor grill and a salad--low cal and yummy!
I thought this recipe was great. It has the perfect amount of spice that makes this dish very tasty.
This recipe was GREAT!!!I made it alittle bit more spicey for us by doubling the spices. I also added 2 cloves of fresh crushed garlic. It was just fantastic.
I liked this dish, but my husband absolutely loved it! I added a little spinach, but my hub and I agreed that it detracted from the consistency. I will make this again!
My husband who eats just about anything without complaint, asked me not to make it again. My 11 year old didn't care for it too much either. Thanks anyway.
This was good. I pre-cooked the potatoes a bit too much. The end result was a very tasty dish that was rather mushy. I also doubled the spices to ensure we got the full flavor. Delicious.
This is my new favorite side dish! My family and I could not stop eating it! I doubled the spices, as many others did and I added coriander, garam masala, dried cilantro and garlic salt. EXCELLENT recipe!
This was an excellent recipe! I am not much of a cook so I was suprised at how easy and tasty this recipe is. It was a real hit!
Wow, delicious, and so satisfying!! I am lebanese and was really craving something different I could eat with pita bread. I tried this recipe, but didn't mesure anything and added some mushrooms and garam masala seasoning. It was sooo good, exactly what I was craving! I had also made some home made mac'n cheese and had it on my plate beside this dish. Whether having this as a side dish with bread or mixed into the mac'n cheese or alone, It was amazing anyway I had it! thanks for the recipe the kids and I love it!
The one star off is really my fault. I"m just not good at getting potatoes in a pan to brown! Flavor very good though. I used a can of diced tomatoes and green chilies and addded a couple of handfuls of frozen green peas towards the end. Nice with eggs and a little yougut for brunch.
