A typical meal served in homes and restaurants in North India is aloo bhuna. It is a vegetarian meal that is prepared using potatoes, onions, tomatoes, and a variety of spices. The word “aloo” means “potato” and “bhuna” means “to fry,” and it refers to a culinary technique in which potatoes are cooked gently over low heat until they are soft and flavorful from the spices.
You can serve me this dish any time of the day and I will eat it with a big grin on my face.
Aloo bhuna bursts with flavor, and the way the potato is cooked, it will just melt in your mouth in no time and you’ll be craving for more!
About the Dish
Aloo Bhuna has its roots in Punjab, a state in northern India renowned for its voluminous culinary traditions. The recipe is thought to have been created by Punjabi cooks as a method to provide a tasty and filling vegetarian dinner that would please the appetites of people from all walks of life.
Over time, aloo bhuna has gained popularity both within and outside of India. It is a frequent dish in restaurants that specialize in Punjabi food and a staple in many North Indian homes. In several regions of India, aloo bhuna is also a well-liked street snack and is frequently eaten with rice or bread.
Aloo bhuna has become more well-known internationally in recent years as a result of the expanding trend for international cuisine. Along with other traditional Indian dishes like butter chicken and biryani, aloo bhuna is now a mainstay on the menus of Indian restaurants in cities all over the world.
Here’s how to make this aloo bhuna recipe!
Utensils You’ll Need
- Deep frying pan: To combine all the ingredients and conjure up the dish
- A small wok or frying pan: To fry the onion and capsicum and later add it to the gravy.
- A big tablespoon or ladle: To stir and saute.
Ingredients Poured
Servings: 4
Prep Time: 15 mins
Cook Time: 45 mins
For Aloo Bhuna:
Potatoes: Aloo bhuna’s primary component, potatoes, serves as the dish’s satisfying and healthy foundation. Potatoes give the meal a creamy texture and are a healthy source of carbs, fiber, and vitamin C.
Onions & Tomatoes: A significant element in many Indian cuisines, including aloo bhuna, are onions. The dish’s onions give a sweet and savory flavor that helps to counteract the other components’ heat. Another crucial component of aloo bhuna is tomatoes, which give the dish a tangy, somewhat sweet flavor. Tomatoes contain a lot of antioxidants and are a fantastic source of vitamin C.
Capsicum: It is full of antitoxins and a good source of Vitamin C. Capsicum gives this dish an indescribable sense of delicious taste.
Green Chilies: Green chilies add heat and a spicy kick to the dish. The level of spiciness can be adjusted according to personal taste preferences.
Ginger-Garlic Paste: Many Indian cuisines use ginger and garlic paste, which gives the food a distinct and enticing flavor. Garlic is a natural immune system booster, while ginger is well-known for its anti-inflammatory and digestive effects.
Spices: To add aromatic flavor and salt to the dish, spices like red chilly powder, turmeric powder, cumin powder, garam masala, and coriander powder are used.
Yogurt: Yogurt is a great way to mix powdered spices together so that they do not burn when poured into the pan.
Oil & Butter
Salt to taste
For Garnishing:
Coriander Sprig: Coriander helps in giving the dish freshness and sprouts a pleasant greenery in the dish.
Fenugreek Leaves: These leaves help a great deal in enhancing the providing aromatic flavor of the dish.
Cream (Optional): Cream adds a certain richness and color to the dish.
How to Make Aloo Bhuna
For the aloo:
1. Peel the boiled potatoes and cut them into small cubes. Rinse them with water and drain the excess water.
For the gravy:
1. Heat the oil in a handi over high heat. When the oil is hot, add the cumin seeds and watch them crackle.
2. Continue by adding the onions, stirring carefully, and cooking them over medium heat until they are entirely golden brown.
3. After the onions begin to turn a light golden brown, add the garlic-ginger paste, and green chilies. Stir well, and cook the onions for an additional 7-8 minutes, or until they are totally golden brown.
4. Once the onions are golden brown, reduce the heat and add the curd and all of the powdered spices to a separate dish. Whisk the mixture thoroughly to remove any lumps; doing so will save the curd from separating and the spices from burning.
5. Add the curd mixture and coriander stems to the handi, stir, and simmer for a minute over low heat before turning the heat up and cooking until the oil separates.
6. After the oil separates, add the tomato puree and salt, stir well, and cook over high heat for 5 minutes. Then, add the hot water, stir well, and cook the handi over low heat for 20 minutes. Throughout cooking, keep stirring the gravy at regular intervals. If the gravy becomes dry, add more hot water as needed.
7. After the gravy has finished cooking, remove the lid, taste it, and adjust the salt as necessary. Your bhuna gravy is prepared after adding garam masala, kasuri methi, and fresh coriander.
Final steps:
1. Add the onions, capsicum, and green chillies to a separate pan of butter and let them cook for a minute over a high temperature. Add chaat masala and cook for 30 secs.
2. Transfer the masala to the gravy and add potatoes that have been diced and cook for a further minute. Now whisk well and simmer the bhuna gravy for two to three minutes after adding the hot water as needed.
3. Your aloo bhuna is ready to serve.
Tips & Tricks
- You can make the onion capsicum masala early and set it aside for later use if you do not want to use an extra utensil.
- You can completely skip adding coriander stems and cream. The taste does not differ that much.
How to Serve
The adaptability of aloo bhuna is one factor in its appeal. The meal may be used as a side dish to go with other foods or as a main course with rice or bread.
It is also a well-liked meal to bring to potlucks and social events since it is simple to prepare in big numbers and is a hit with all age groups.
I personally serve aloo bhuna with a rumali roti, and green and red chutney.
How to Store
In an airtight container, aloo bhuna can be kept in the refrigerator for up to 3–4 days. Allow aloo bhuna to cool to room temperature before transferring it to a fresh, airtight container for storage. Make sure the lid is securely fastened before placing the container in the refrigerator to prevent air from entering.
Use a microwave-safe container and fully cook the aloo bhuna while reheating it before serving. It is advised to freeze aloo bhuna if you intend to keep it for more than 3–4 days. You may keep the cooled aloo bhuna in the freezer for up to 2-3 months by transferring it to a freezer-safe container or resealable bag.
Aloo bhuna should be moved from the freezer to the refrigerator and let to defrost overnight. Then, reheat it in a microwave or on the hob until well warm. It’s vital to remember that after freezing and thawing, the dish’s texture could vary somewhat, but the flavor will remain wonderful.
Nutrition
Aloo bhuna is a vegetarian dish that is packed with nutrients and is a good source of carbohydrates, fiber, vitamins, and minerals. Here is a thorough analysis of the nutrients that also bhuna offers:
- Calories: Aloo bhuna has a modest calorie content, with 92 calories in a 100-gram portion. For people seeking to control their weight or keep up a healthy diet, this makes it a viable alternative.
- Carbohydrates: The major component of aloo bhuna is potatoes, which are a healthy source of carbs that provide the body energy. About 18 grams of carbs are included in a 100-gram meal of potatoes.
- Fiber: Aloo bhuna is a good source of fiber, which aids in digestion control and fosters feelings of satiety. Both the onions and the tomatoes used in the recipe have a lot of fiber; a 100-gram serving of onions has around 1.7 grams and a 100-gram serving of tomatoes has about 1.2 grams.
- Vitamins: Aloo bhuna is an excellent source of a number of vitamins. Onions contain vitamin B6, which is crucial for brain function, while potatoes are rich in vitamin C, which supports the immune system. Vitamins C and A, which are necessary for good vision, are abundant in tomatoes.
- Minerals: Aloo bhuna is another excellent source of minerals. Potassium, which is abundant in potatoes and helps control blood pressure and promote heart health. Tomatoes are a rich source of potassium and iron, while onions are a wonderful supply of magnesium, which is crucial for bone health.
Why I Like Aloo Bhuna
- It’s full of antitoxins.
- Potatoes are a great way to gain carbs.
- It can be served in a variety of ways.
More Recipes You’ll Like
Aloo Bhuna (Potato Bhuna Recipe)
Equipment
- 1 Deep frying pan
- 1 Small wok or frying pan
- 1 Tablespoon/Ladle
Ingredients
For the gravy:
- 4-5 medium Boiled potatoes (diced)
- 2 tbsp Oil
- 1 tsp Cumin seeds
- 4 medium Onions (chopped)
- 1 tbsp Ginger-garlic paste
- 2 nos. Green chillies
- ½ cup Curd
- 1 tsp Red chilli powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- ½ tsp Turmeric powder
- Coriander stems (optional)
- 2 medium Tomatoes (pureed)
- ½ tsp Garam masala
- 300 ml Hot water
- Salt to taste
For onion capsicum masala:
- 2 tbsp Yellow butter
- ½ medium Onion (sliced)
- ½ medium Capsicum (sliced)
- 2 nos. Green chillies (optional)
- 1 tsp Chaat masala
For garnishing:
- Coriander sprig
- Fenugreek leaves
- Cream (optional)
Instructions
- Peel the boiled potatoes and cut them into small cubes. Rinse them with water and drain the excess water.
- Heat the oil in a handi over high heat. When the oil is hot, add the cumin seeds and watch them crackle.
- Continue by adding the onions, stirring carefully, and cooking them over medium heat until they are entirely golden brown.
- After the onions begin to turn a light golden brown, add the garlic-ginger paste, and green chilies. Stir well, and cook the onions for an additional 7-8 minutes, or until they are totally golden brown.
- Once the onions are golden brown, reduce the heat and add the curd and all of the powdered spices to a separate dish. Whisk the mixture thoroughly to remove any lumps; doing so will save the curd from separating and the spices from burning.
- Add the curd mixture and coriander stems to the handi, stir, and simmer for a minute over low heat before turning the heat up and cooking until the oil separates.
- After the oil separates, add the tomato puree and salt, stir well, and cook over high heat for 5 minutes. Then, add the hot water, stir well, and cook the handi over low heat for 20 minutes. Throughout cooking, keep stirring the gravy at regular intervals. If the gravy becomes dry, add more hot water as needed.
- After the gravy has finished cooking, remove the lid, taste it, and adjust the salt as necessary. Your bhuna gravy is prepared after adding garam masala, kasuri methi, and fresh coriander.
- Add the onions, capsicum, and green chillies to a separate pan of butter and let them cook for a minute over a high temperature. Then add chaat masala and cook for 30 secs.
- Transfer the masala to the gravy and add potatoes that have been diced and cook for a further minute. Now whisk well and simmer the bhuna gravy for two to three minutes after adding the hot water as needed.
- Your aloo bhuna is ready to serve.
Notes
- You can make the onion capsicum masala early and set it aside for later use if you do not want to use an extra utensil.
- You can completely skip adding coriander stems and cream. The taste does not differ that much.
