My grandma from Narowal – Pakistan used to make this really tasty potato dish. We have made it many times over in other cities in Pakistan, Kenya and now in the UK. The outcome depends on the type of potatoes used, for e.g Meru potatoes work best in Kenya, New potatoes or Maris Piper work really well in the UK.
It is quite a dry dish and can be eaten cold as part of a salad spread.
Tip – Once the potatoes cool down, take some out in a bowl, mash them a little and use as a sandwich filling topped with tomato ketchup and chutneys – a bit like a chip butty!
Aloo Bhurji - Potato bhurji (Narowali style)Print Recipe
- 2lb small new potatoes (leave whole) – or Maris Piper cut into 2in cubes
- 2 tsp salt
- 1 tsp red chillie powder
- 1/2 tsp turmeric
- 1/2 cup oil
- 3 tsp cumin (optional)
- 1 tsp ajwan (optional)
- 4 tsps fresh ground garlic
- 4 tsps fresh ground ginger
- 1 cup finely sliced spring onion
- 1/2 pound finely chopped tomatoes
- 1 cup chopped fresh green coriander
- 1 tbs garam masala (optional)
Peel (optional) potatoes and boil in salted water until almost cooked through, do not overcook as they will break up in the next process. Drain in a colander and cool for 15 mins.
Sprinkle with salt, chillies and turmeric, toss the potatoes to coat with this mixture.
Add oil to a non stick wok or large sauce pan, add the cumin and ajwan (if using), ginger, garlic, half the spring onions, half the fresh green coriander and all the tomatoes, stir fry on medium heat for 2 mins on high heat.
Add the pre-boiled potatoes, mix in well by tossing the pan or using a wooden spoon, turn heat to lowest and cook for 10 - 15 mins, take care not to stir potatoes too frequently as they will begin to break up. If the mixture begins to stick to the bottom, add a tablespoon of water at a time.
Sprinkle with the remaining coriander and sliced spring onions - do not mix, its ready for serving.
Serve on a platter with slices of Pitta bread, puris, chappatis, French bread or Serve cold as a salad spread when cool.