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A simple and comforting potato stir-fry made without onion or garlic, adhering to Jain dietary principles. This flavorful dish gets its delicious taste from a classic tempering of spices and a tangy hint of amchur powder. Perfect with hot puris or rotis, it's a quick and satisfying meal.
For 4 servings
Prepare the Tempering (Tadka)
Sauté the Spice Powders
Combine with Potatoes
A simple and comforting potato stir-fry made without onion or garlic, adhering to Jain dietary principles. This flavorful dish gets its delicious taste from a classic tempering of spices and a tangy hint of amchur powder. Perfect with hot puris or rotis, it's a quick and satisfying meal.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 182.18 calories per serving with 3.55g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Garnish and Serve
Add 1 finely chopped tomato after sautéing the green chilies in Step 1. Cook until the tomato softens and oil starts to separate before adding the powdered spices.
Add 2 tablespoons of roasted and coarsely crushed peanuts along with the coriander leaves at the end for a delightful crunch.
Add 1 teaspoon of kasuri methi (dried fenugreek leaves) by crushing it between your palms along with the powdered spices in Step 2 for an added layer of aroma.
If you don't have amchur powder, you can squeeze the juice of half a lemon over the bhaji after turning off the heat.
Potatoes are a rich source of complex carbohydrates, which provide sustained energy to fuel your body and mind throughout the day.
Spices like asafoetida (hing), cumin, and coriander are traditionally known in Ayurveda to support digestion, reduce gas, and prevent bloating.
Turmeric contains curcumin, a powerful compound with potent anti-inflammatory and antioxidant properties that help protect the body's cells from damage.
One serving of Jain Aloo Bhaji contains approximately 150-170 calories. This is an estimate and can vary based on the type of oil and the exact size of the potatoes used.
Yes, it is a relatively healthy dish. It's plant-based, made with minimal oil, and avoids heavy creams or fats. The spices used, like turmeric and cumin, offer various health benefits. It's a good source of carbohydrates for energy.
This recipe is considered Jain because it strictly avoids the use of onions, garlic, and other root vegetables that grow underground, which are restricted in Jain dietary practices. It uses asafoetida (hing) to impart a savory flavor similar to that of onion and garlic.
Absolutely! This bhaji stores well in the refrigerator for up to 3 days in an airtight container. The flavors often deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave.
Aloo Bhaji is incredibly versatile. It is traditionally served with hot puris (puffy fried bread) or rotis. It also pairs wonderfully as a side dish with dal and steamed rice.
Potatoes can become mushy if they are over-boiled. Boil them until they are just fork-tender, not falling apart. Allowing the boiled potatoes to cool completely before cubing and stir-frying also helps them retain their shape.
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