Known by many different names, aloo sabzi, aloo tarkari, and aloo sabzi, this Pakistani potato curry is a favorite that can be enjoyed for breakfast, lunch, or dinner. Eat this dry curry with naan or paratha, or enjoy it as a side with seekh kebab, kali masoor ki dal, masala fry fish curry, or some raita.
Why you’ll love Aloo Bhujia
A budget-friendly recipe - Nothing is more affordable than potatoes when trying to stay on budget. This recipe makes for a hearty meal with a very affordable price tag! Ultimate comfort food - Nothing says “comfort food” quite like potatoes; this aloo bhujia recipe is no different. The perfect recipe for people with diet restrictions - This vegetarian, vegan, and gluten-free recipe is ideal when you need to cater to a large group of people with assorted dietary restrictions. A great recipe to feed a crowd - This recipe makes for a filling meal and is easy to make ahead and store. I love using it when I have to cater to a large group of people.
Ingredient notes
Potatoes - This is one of the few recipes where I like to use Idaho potatoes. They have a light and fluffy texture and cook all the way through in a quick amount of time. Red and yellow varieties sometimes stay too firm in the center while the outside is perfectly cooked, leading to an uneven texture. Garlic and ginger paste - This dry curry relies heavily on ginger and garlic paste for much of its flavor since there is no onion and tomato base. Whole spices - The roasted whole spices add delicious flavor and aroma to this potato curry. Powdered spices - This delicious, tangy aloo bhujia recipe uses simple, easy-to-source powdered spices.
Please see the recipe card at the bottom of this post for the complete list of ingredients, along with measurements and recipe instructions.
Substitutions & variations
Use tomatoes and onions - Cook this aloo bhujia using a classic onion and tomato base. For best results, cook the onions and tomatoes until they’re a cohesive mixture and all water has evaporated. Then add the potatoes and cook on low heat with just a small amount of water (if necessary). Use different spices - Some other spices that pair well with the potatoes are dried fenugreek leaves, kalonji (nigella seeds), and panch puran (5-spice mix). Add peas or other vegetables - Cook this aloo bhujia recipe with different seasonal vegetables. I love peas, cauliflower, and carrots for my mixed sabzi.
Step-by-step instructions
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
