Aloo fry or Aloo Bhujia is a popular north Indian recipe and is a popular choice for tiffin recipes. Stir fry preparation of Potatoes have several different forms and is every household has its own recipe for this dish. Today, I would like to discuss that version which is more popularly prepared in a UP-Bihar household. At my home, Aloo Bhujia is prepared with Sabut Masoor Ki Dal and Steamed Rice. Together combination of this meal is an epitome of a perfect comfort food.
In our Microwave everyday cooking series, here is our next recipe, a quick and easy Aloo fry with step by step method:
Peel off the Potatoes and put it in a bowl of water to prevent browning. Cut Potatoes into thin slices. Slices must be thin for faster cooking (Put the slices in water)
Take a Microwave safe bowl with lid. Add 1 tbsp Cooking Oil, Mustard Seeds, Cumin Seeds, Fenugreek Seeds, Chopped Garlic, some chopped coriander leaves (Coriander Leaves gives a nice flavor to this dish) and mix well.
Put in Microwave for 4 mins. Place bowl at center of glass turntable tray:
a) Micro Mode b) Power Level 900 Watt c) Cooking Time: 4 mins d) Press Start. Note: Cook uncovered
After the tadka, now we will add other ingredients. Add Turmeric Powder, Red Chili Powder, Salt to taste and mix well.
Now add Sliced Potatoes (drain off the water). Coat Potato slices in this masala. Cover and put this bowl in microwave.
a) Micro Mode b) Power Level 900 Watt c) Cooking Time: 7 mins d) Press Start. Note: Cook Covered
Remove after 5 mins of cooking. Uncover and give a quick stir. Potatoes are almost cooked
Add Peppercorn powder and chopped coriander leaves and mix well.
Cook for remaining 2 mins (uncovered). Serve hot.
Tip: Put the cut potatoes immediately in cold water in order to prevent them from browning.
Prep time:
Cook time:
Total time:
Serves: 3-4
- 2 Large sized=300 gms Potatoes
- ¼th Cup Fresh Coriander Leaves (finely chopped)
- 5-6 Garlic Cloves (finely chopped)
- 1 tbsp Cooking Oil
- Salt to taste
- ½ tsp Mustard Seeds
- 1 tsp Cumin Seeds
- ¼th tsp Fenugreek Seeds
- ½ tsp Black Peppercorn (coarsely crushed)
- ½ tsp Turmeric Powder
- 2 tsp Red Chili Powder
- Peel off the Potatoes and put it in a bowl of water to prevent browning. Cut Potatoes into thin slices. Slices must be thin for faster cooking (Put the slices in water)
- Take a Microwave safe bowl with lid. Add 1 tbsp Cooking Oil, Mustard Seeds, Cumin Seeds, Fenugreek Seeds, Chopped Garlic, some chopped coriander leaves (Coriander Leaves gives a nice flavor to this dish) and mix well.
- Put in Microwave for 4 mins. Place bowl at center of glass turntable tray
- Micro Mode b) Power Level 900 Watt c) Cooking Time: 4 mins d) Press Start. Note: Cook uncovered
- After the tadka, now we will add other ingredients. Add Turmeric Powder, Red Chili Powder, Salt to taste and mix well.
- Now add Sliced Potatoes (drain off the water). Coat Potato slices in this masala. Cover and put this bowl in microwave .
- Micro Mode b) Power Level 900 Watt c) Cooking Time: 7 mins d) d) Press Start. Note: Cook Covered
- Remove after 5 mins of cooking. Uncover and give a quick stir. Potatoes are almost cooked
- Add Peppercorn powder and chopped coriander leaves and mix well.
- Cook for remaining 2 mins (uncovered). Serve hot.
Click here to watch recipe video
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