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A simple yet flavorful Sindhi potato dish where potatoes are slow-cooked with onions, tomatoes, and spices. This comforting dry sabzi is perfect with hot rotis or as a side with dal and rice.
For 4 servings
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 7-8 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor base.
Stir in the ginger-garlic paste and slit green chillies. Cook for another minute until the raw aroma disappears.
Lower the heat and add the turmeric powder, red chilli powder, and coriander powder. Sauté for 30 seconds, being careful not to burn the spices.
Add the chopped tomatoes and a pinch of salt. Cook for 5-6 minutes, mashing the tomatoes with your spoon, until they become soft and the oil begins to separate from the masala.
Add the cubed potatoes and the remaining salt. Mix thoroughly to ensure each potato cube is well-coated with the masala.
Pour in 1/4 cup of water, stir, cover the pan with a lid, and reduce the heat to low. Let the potatoes cook for 15-20 minutes. This slow-cooking process, known as 'bhugna', is key to the dish's texture and taste. Stir every 5 minutes to prevent sticking. If it becomes too dry, add another splash of hot water.
A simple yet flavorful Sindhi potato dish where potatoes are slow-cooked with onions, tomatoes, and spices. This comforting dry sabzi is perfect with hot rotis or as a side with dal and rice.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 238.49 calories per serving with 4.24g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Once the potatoes are tender and cooked through (check by piercing with a fork), remove the lid. Sprinkle the amchur powder over the potatoes and mix gently.
Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot with phulkas, puris, or as a side dish with dal and rice.
Incorporate 1/2 cup of green peas or diced bell peppers along with the potatoes for added nutrition and color.
Increase the number of green chillies or add 1/4 teaspoon of black pepper powder for extra heat.
For a faster meal, use pre-boiled and cubed potatoes. Add them at step 6 and sauté for 5-7 minutes until they are well-coated and heated through.
For a Jain or Satvik version, omit the onions and ginger-garlic paste. Add a pinch of asafoetida (hing) to the hot oil after the cumin seeds.
Potatoes provide complex carbohydrates, which are a primary source of energy for the body and brain, keeping you energized throughout the day.
Spices like cumin and coriander seeds are known to stimulate digestive enzymes, promoting better digestion and gut health.
Potatoes are an excellent source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and muscle contractions.
Turmeric contains curcumin, a powerful compound with anti-inflammatory and antioxidant effects that help combat cellular damage.
'Bhugge' or 'Bhugna' is a Sindhi cooking term that refers to the process of slow-roasting or sautéing. In this dish, it describes how the potatoes are slowly cooked in the masala until they are tender and have absorbed all the flavors, resulting in a semi-roasted texture.
Yes, Sindhi Bhugge Aloo can be a healthy dish. Potatoes are a good source of carbohydrates, potassium, and Vitamin C. The dish uses minimal oil and is packed with flavor from spices like turmeric and coriander, which have anti-inflammatory properties. To make it healthier, you can reduce the amount of oil used.
One serving of Sindhi Bhugge Aloo (approximately 1 cup or 265g) contains around 220-250 calories. The exact count can vary based on the size of the potatoes and the amount of oil used.
While you can make a version of this dish in a pressure cooker for speed, it will not have the authentic 'bhugge' texture. The slow-cooking process in a pan is what gives the dish its characteristic flavor and slightly crisp edges on the potatoes.
Store leftover Bhugge Aloo in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan over low heat, adding a splash of water if it seems too dry, or microwave it until hot.
This can happen for two reasons: using starchy potatoes (like Russet) instead of waxy ones, or adding too much water at once. Use waxy potatoes and add water very sparingly to prevent them from steaming and becoming mushy.
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