• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Playful Cooking
  • About
    • Know Me
    • Contact
    • My Cookbook
    • Mention
    • Amazon Storefront
  • Recipes
  • Tutorials
    • How To Style Curries
    • Play with Light
    • ISO, Aperture and Shutter Speed
    • Live Zoom on Food Styling
  • Hire Me
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Know Me
  • My Cookbook
  • Portfolio
  • Hire Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Bengali Cuisine

    Aloo Peyajkoli Bhaja

    February 27, 2022 by Kankana Saxena

    Jump to Recipe Jump to Video Print Recipe

    Aloo Peyajkoli Bhaja is a classic Bengali side dish that calls for less than 5 ingredients and needs just 15 minutes of your time. It pairs best with daal and rice, or enjoy with freshly prepared roti.

    What is Aloo Peyajkoli Bhaja ?

    Literary translating to Potato Scallion Stir fry, this side dish is a childhood fav!

    The sweetness of scallion with the creamy, comforting potatoes, is such a full proof flavor combo. The dish is so simple and easy!

    Typically, this dish is prepared with Chives, which is a winter specialty back in India. My Mom would make this dish with Chives, which we refer to as Peyajkoli. But then when Chives were not available, she would use the regular tender Scallions.

    Aloo Peyajkoli Bhaja

    What is Bhaja ?

    Bhaja is a Bengali word that refers to stir fried dishes. Most Bhaja dishes would include one to two key ingredients with very minimal spices.

    Here are few classic Bengali Bhaja Dishes you can try:

    Begun Bhaja

    Lau Er Khosha Bhaja

    Potol Bhaja

    Fulkopi’r Data Bhaja

    WATCH THE DETAILED VIDEO

     

    Ingredients required for Aloo Peyajkoli Bhaja

    Potatoes : I used new baby potatoes, only because I had a bagful at home. The new potato skins are very thin, and so I didn't bother to peel. If you are using russet potatoes, based on the variety, you can decide to peel or not.

    Scallion: As I mentioned earlier, the traditional recipe uses Chives, but tender scallion works wonderful too.

    Nigella seeds: This is the only spice that goes in the dish. Most Bengali dishes uses nigella seeds and if you never used this spice with potatoes, then definitely give it a go. It adds a brilliant, mildly smoky taste to the dish.

    Mustard oil: Because the dish doesn't have any other spice, it is prepared in mustard oil that adds the lovely mustard aroma to the Aloo Peyajkoli Bhaja.

    Aloo Peyajkoli Bhaja

    Variations to try!

    One common ingredient that is often added in Bengali Aloo Bhaja is poppy seeds. Once potatoes are cooked through, add little poppy seeds. It will add an earthy aroma and a lovely crunch.

    If you cannot find nigella seeds, you can use cumin seeds too.

    This dish tastes equally good with sweet potato, but if you use sweet potato instead, then definitely add some chili powder to the dish for the mild heat to balance the sweetness.

    Aloo Peyajkoli dish is a great side dish for busy days. A quick stir fry and the dish gets ready in 15 minutes. As a fun twist, you can make a sandwich with this potato stir fried along with some cheese. Or add in quesadilla. My favorite way to enjoy is definitely by pairing with daal and rice.

    Aloo Peyajkoli Bhaja

    Aloo Peyajkoli Bhaja

    Kankana Saxena
    Aloo Peyajkoli Bhaja is a classic Bengali side dish that calls for less than 5 ingredients and needs just 15 minutes of your time. It pairs best with daal and rice, or enjoy with freshly prepared roti.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Bengali Cuisine
    Cuisine Bengali
    Servings 0 Serves 3
    Calories 296 kcal

    Ingredients
     

    • 8 small new potatoes
    • 2 bunches of scallions
    • 2 tablespoons mustard oil
    • 1 and ½ teaspoon nigella seeds
    • 1 teaspoon salt
    • ½ teaspoon turmeric

    Instructions
     

    • Wash the potatoes and slice it into thick match stick strips.
    • Ina bowl of hot water, add a little salt and soak the potato strips for 15 minutes. This will remove the excess starch from the potatoes.
    • Slice the scallion into 1 inch strips.
    • In a skillet on medium heat, pour the oil and let it heat up until you see smoke. Then add the nigella seeds and stir it around.
    • Scatter the potatoes on the skillet and stir it around. Add salt and turmeric and stir it around.
    • Cover the skillet and let it cook for 5 minutes.
    • After the potatoes are cooked, add the scallions.
    • Don't overcook the scallions. The ones I used were tender, and so I cooked for 3 minutes.
    • Enjoy Aloo Peyajkoli Bhaja warm with rice and daal.

    Video

    Notes

    Variations to try!

    One common ingredient that is often added in Bengali Aloo Bhaja is poppy seeds. Once potatoes are cooked through, add little poppy seeds. It will add an earthy aroma and a lovely crunch.
    If you cannot find nigella seeds, you can use cumin seeds too.
    This dish tastes equally good with sweet potato, but if you use sweet potato instead, then definitely add some chili powder to the dish for the mild heat to balance the sweetness.

    Nutrition

    Serving: 1gCalories: 296kcalCarbohydrates: 60gProtein: 7gFat: 4gPolyunsaturated Fat: 4gSodium: 642mgFiber: 7gSugar: 4g
    Keyword bengali dish, plant based, stir fried dishes, vegetarian
    Bengali Side dish (plant based)

    More Bengali Cuisine

    • dhone pata murgi
      Dhonepata Murgi
    • Katla Macher kalia
      Katla Macher Kalia
    • Chenna
      How to Make Chenna
    • Jhinge Bata
      Jhinge Bata

    Primary Sidebar

    About

    Hey there! I am Kankana and this is my culinary space where I unfold memories, share stories and try new flavours. Easy effortless cooking with fresh ingredients is my mantra and I like to carry that in my everyday meal.

    Learn more about me →

    Seasonal

    • Congee With Miso Sauce
    • Apple cake
      Apple Cake
    • Creamy Garlic Mushroom Soup
    • How To Make Makhani Sauce

    Cookbook

    cookbook front cover
    Taste of Eastern India has an array of vegetarian and non-vegetarian dishes, street foods, snacks, drinks, comfort hearty food, desserts and some long-lost dishes.
    Learn More and Order

    Subscribe

    Kitchen tips and tricks
    Receive exclusive articles and eBooks on Kitchen Tips and Tricks, Photography Tutorial, Meal Prep Ideas and Simple Recipes for Busy Lifestyle. Plus Weekly Fresh Seasonal Recipes.


    Footer

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Contact

    • Contact
    • Portfolio

    Copyright © 2011-2023 Playful Cooking. All content on this blog is copyrighted. It may not be republished in part or whole without permission and proper credit. Please contact me to seek republishing or syndication rights.