Go Back
–+ servings
aloo bhuna

Aloo Bhuna (Potato Bhuna Recipe)

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4
Calories 92 kcal

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.
How to store:
In an airtight container, aloo bhuna can be kept in the refrigerator for up to 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.

Nutrition

Calories: 92kcal
Tried this recipe?Let us know how it was!