Aloo Peyajkoli Bhaja
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.
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