Aloo Bhujia Sabji
Loaded with the nutty aroma of mustard oil, golden turmeric, warmth from chillies, and a sprinkle of citrusy coriander, aloo bhujia sabji is minimally spiced and astonishingly easy.
A friend from Bihar (northeastern India) taught me this recipe for aloo bhujia sabji. It’s precisely the same recipe their maa used to make — that’s as authentic and traditional as it gets!
Before I started cooking Indian food earnestly, I enjoyed ordering simple dal and chips (fries) from the Indian takeaway. I still crave the combination when I need comfort food! When I told my Bihari friends how nostalgic the pairing was, they told me their staple meal was extraordinarily similar — aloo bhujia sabji (spiced fries!) with dal and rice.
So, even though aloo bhujia sabji is a Bihari food, it’s a hearty staple that anyone will relish. The dish is homely, economical, and requires just a handful of ingredients. The spicing is uncomplicated, but that doesn’t mean a lack of flavour.
The potatoes are crisp on the outside yet boast a gorgeously fluffy interior, delicate aroma from mustard, cumin, and fenugreek, and sunny golden turmeric-stained colouring. A sprinkle of zesty fresh coriander rounds the dish off.
It’s no wonder millions of people across Bihar, Jharkhand, and Uttar Pradesh (UP) consider this easy-as-chips potato dish a go-to meal.
If you’re Bihari, please comment by sharing other recipes I should try. I’d love to hear some recommendations, and I’m sure my other readers would too! 😊
😍 Why You’ll Want to Make Aloo Bhujia Sabji Now
🥔 Aloo Bhujia Sabji Ingredients
Compared with most Indian recipes, aloo bhujia sabji has few ingredients: potatoes, oil, and a handful of spices are all you need to create this homely, warming dish.
However, picking the right potatoes and oil is key to jaw-droppingly good spiced aloo bhujia.
You might need to head to your local Asian store (or online equivalent), but most people who regularly cook Indian food will already have all these components in the house.
- Potatoes are the major ingredient of this stir fry. I like using all-rounder potatoes like Maris Pipers for this dish. Because it’s fried, absorbancy isn’t a factor (unlike in vangi batata bhaji, etc). Opt for high starch, low moisture varieties that you’d usually use for making fries (chips).
- Mustard oil is for tempering the spices. Don’t be tempted to substitute mustard oil for neutral oil like rapeseed or sunflower; you need the slightly spicy, nutty notes for a truly authentic flavoured aloo bhujia sabji. Mustard oil is a must-have ingredient for Bihari and Bangladeshi cooking and can be found in all Indian stores. While most mustard oil sold in the U.K. will be labelled “for external use only,” don’t worry — you just need to heat it thoroughly (more on this later).
- Cumin seeds provide warm and nutty small bursts of flavour and texture.
- Fenugreek seeds are sweet and slightly bitter — reminiscent of burnt sugar. Use them sparingly.
- Dried chillies add spice. I use Guntur chillies for fiery heat, or Byadagi chillies for just a hint of warmth. Changing just this one ingredient allows you to adapt the recipe to suit your or your family’s spice tolerance.
- Garlic is a match made in heaven with potatoes. Skip it for fasting days or a Jain-friendly version.
- Turmeric powder is key for aloo bhujia sabji. It adds a delicate bitterness and gorgeous golden colour. More turmeric is used here compared to standard sabji/dry vegetable curry recipes.
- Fresh coriander (cilantro) is a standard garnish on Indian dishes, and this is no different! It adds a layer of fresh, herbal citrus.
You can find the ingredient quantities in the recipe card below.
🌶️ Variations
Want to make aloo bhujia sabji more nutritious? You can include other vegetables in the mix. For example, carrots (cut similarly), bell peppers (capsicum), peas, or even sliced paneer (tofu for vegans) all add extra nutritional value to the meal.
Another effortless variation is playing with the spice levels. For example, use chilli powder for more evenly distributed heat — there are hundreds of regional blends to choose from.
Alternatively, increase the fiery heat by using fresh red or green chillies. While fresh chillies technically aren’t spicier, the extra water creates a burst of flavourful, burning warmth in the mouth, leading to a completely new experience!
Not a fan of coriander (cilantro) when garnishing food? Switch it out for freshly sliced spring onions (green onions).
🧑🍳 How to Make Aloo Bhujia Sabji
Making aloo bhujia sabji is extraordinarily easy. The straightforward, undemanding steps don’t require well-developed cooking skills, time, or effort. It’s one of the quickest, easiest Indian recipes I know.
- Step one: Peel the potatoes and cut into french fries.
- Step two: Heat mustard oil in a kadai or pan over high heat until smoking. Turn the heat to medium and temper the spices (cumin seeds, dried red chillies (torn into pieces), and fenugreek seeds).
- Step three: Add the garlic and gently saute for a few seconds (the garlic will cook further with the potato).
- Step four: Add the potatoes and turmeric powder to the pan. Stir and toss everything to mix well.
- Step five: Cover the pan and cook for 10 minutes, stirring occasionally (to prevent sticking). Remove the lid and cook for 5-10 minutes, until slightly charred and crispy.
- Step six: Garnish with coriander and serve hot. Optionally, squeeze some fresh lemon on top to add a tang.
Cookware You Need
♨️ Storing and Reheating Aloo Bhujia
To store aloo bhujia sabji, wait for the potatoes to cool then place in an airtight container. You can then store the sabji in the fridge for 2-4 days.
To freeze aloo bhujia, slightly undercook the potatoes. Then place in a freezer-safe container and freeze for up to 6 months.
To reheat the aloo bhujia sabji, toss the potatoes in the oven or a kadai and cook until heated. If you’re reheating from frozen, there’s no need to defrost/thaw the potatoes — this can make them mushy.
🫓 How to Serve Aloo Bhujia Sabji
Want the easiest serving option? Aloo bhujia sabji tastes fantastic served with dal fry, rice, crispy onion bhaji, and basic raita or garlic pickle. Add a leafy green sabji on the side and some protein (paneer, soy chunks, or tofu) for a more balanced meal.
Moreover, you can serve this Bihari staple with any Indian flatbread; think roti (chapati), paratha, or puri. Because the spicing of aloo bhujia sabji is simple, it also works well with flavoured bread, like palak paratha or beetroot paratha.
Either option is ideal for children’s lunchboxes, picnics, or work tiffins. It’s super versatile!
There’s no need to stick to tradition, either. Aloo bhujia sabji makes a fantastic filling for wraps, tortillas, or kathi rolls. It’s one of my favourite ways to whip up a quick meal with minimal effort.
If you tried this aloo bhujia sabji recipe — or any other recipe on my website — please leave a 🌟 star rating and let me know your thoughts in the ✍️ comments at the bottom of the page. Thanks for being a part of my community!
Aloo Bhujia Sabji
Loaded with the aroma of mustard oil, turmeric, chillies, and a sprinkle of coriander, aloo bhujia sabji is mildly spiced, quick, and easy.
Ingredients
- 4 tablespoons Mustard Oil
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Fenugreek Seeds
- 3 Dried Red Chillies, torn
- 5 Garlic Cloves, crushed
- 5 Medium Potatoes (460g), peeled and cut into fries
- 1 teaspoon Turmeric Powder
- Sea Salt, to taste
- Handful Fresh Coriander, to garnish
Instructions
- Temper the spices. Add mustard oil in a large kadai, wok, or deep-sided pan Heat over a high flame until smoking hot. Reduce the flame to medium and add the cumin seeds, dried red chillies, and fenugreek seeds.
- Once the cumin seeds crackle, add the crushed garlic and saute for a few seconds until aromatic.
- Add the potatoes (peeled and cut into fries) and turmeric powder to the pan. Toss everything until the potatoes are completely coated in turmeric and mixed well with the spices.
- Cook. Cover the pan with a lid and let steam for 10 minutes, stirring occasionally to prevent sticking. Remove the lid and cook for another 5-10 minutes, until the potatoes develop a slight crispiness and lovely smoky char. They should be knife-soft in the middle, yet with crisp edges.
- Step two: Heat mustard oil in a kadai or pan over high heat until smoking. Turn the heat to medium and temper the spices (cumin seeds, dried red chillies (torn into pieces), and fenugreek seeds).
- Garnish. Sprinkle the aloo bhujia sabji with fresh coriander and serve hot from the pan. You can also squeeze over fresh lemon juice to serve.
Notes
It's crucial to heat mustard oil to its smoke point. This reduces the pungency and brings out the best complexity of flavour from the oil. Don't try to substitute mustard oil for a neutral oil like rapeseed or sunflower; the dish needs this traditional flavour boost.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 721Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 816mgCarbohydrates: 129gFiber: 16gSugar: 9gProtein: 17g
Nutrition information isn’t always accurate.
