Alu Bhaji (Bangladeshi Potato Stir-Fry)
Experience the vibrant flavors of Bangladesh with this quick and easy Alu Bhaji. Thinly sliced potatoes are stir-fried with aromatic turmeric, cumin, and fiery green chilies, creating a delightfully tender yet crisp vegan side dish. Perfect for adding a touch of South Asian warmth to any meal.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 212 kcal
Mise en place
Ingredients
Ingredients
- 500 gpotato, peeled and thinly sliced into half-moons
- 1 pcsyellow onion, thinly sliced
- 2 pcsgreen chili, slit lengthwise
- 1 tspturmeric powder
- 0.5 tspcumin powder
- 1 tspsalt
- 3 tbspvegetable oil
garnish
- 2 tbspfresh cilantro, chopped(optional)
Equipment
Large non-stick pan or wok · Chef's knife · Cutting board · Spatula · Mandoline slicer (optional)
The method
Step by step
- 1
Prepare the potatoes by peeling them and slicing them thinly, about 1/8-inch thick. For best results, use a mandoline slicer to ensure uniform thickness.
About 5 min
Cook’s note: Uniformly sliced potatoes cook more evenly. If you don't have a mandoline, a sharp chef's knife works well, but take care to slice consistently.
- 2
Finely dice the yellow onion and thinly slice the green chilies, removing seeds if you prefer less heat.
About 3 min
Cook’s note: Wear gloves when handling green chilies to prevent skin irritation.
- 3
Heat the vegetable oil in a large non-stick pan or wok over medium-high heat until shimmering.
About 1 min
Cook’s note: Using a non-stick pan helps prevent the potatoes from sticking and allows for easier browning.
- 4
Add the diced yellow onion to the hot oil and sauté, stirring frequently, until the onion softens and becomes translucent, about 3-4 minutes.
About 4 min
Cook’s note: Do not brown the onions at this stage; we want them soft to meld with the potatoes.
- 5
Stir in the sliced green chilies and cook for another minute until their aroma is released.
About 1 min
Cook’s note: The chilies add a fresh, pungent heat. Adjust the quantity to your spice preference.
- 6
Add the thinly sliced potatoes to the pan and mix thoroughly with the sautéed onion and chili.
About 1 min
Cook’s note: Ensure all ingredients are well combined before adding spices to distribute flavor evenly.
- 7
Sprinkle in the turmeric powder, cumin powder, and salt over the potatoes. Toss everything together gently until the potatoes are evenly coated with the spices.
About 1 min
Cook’s note: Turmeric not only adds flavor but also gives the dish its characteristic golden color.
- 8
Reduce the heat to medium-low, cover the pan with a tight-fitting lid, and cook for 10-12 minutes, stirring occasionally to prevent sticking and ensure even cooking.
About 12 min
Cook’s note: Stir gently to avoid breaking the delicate potato slices. The steam trapped under the lid will help cook the potatoes through.
- 9
Remove the lid and increase the heat to medium-high. Continue to cook for another 3-5 minutes, stirring frequently, until the potatoes are lightly browned and crisp at the edges.
About 5 min
Cook’s note: Adjust cooking time based on your desired level of crispiness. Watch carefully to prevent burning.
- 10
Taste the Alu Bhaji and adjust the seasoning with additional salt or chili if desired.
Cook’s note: Always taste before serving to ensure the flavors are perfectly balanced.
- 11
Garnish generously with freshly chopped cilantro before serving hot.
Cook’s note: Cilantro adds a fresh, herbaceous note that brightens the dish.
Per serving
Nutrition
- Calories
- 211.5kcal
- Protein
- 3.3g
- Carbs
- 25.8g
- Fat
- 10.9g
- Fibre
- 3.9g
- Sugar
- 2.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This versatile Alu Bhaji is a fantastic accompaniment to a variety of meals. Serve it alongside steamed rice, warm roti, or flaky paratha for a complete and satisfying meal. For an extra kick, add a pinch of red chili powder with the other spices. It also makes a delicious filling for wraps or sandwiches.
Store leftover Alu Bhaji in an airtight container in the refrigerator.
Reheat gently in a non-stick pan over medium heat until warmed through, stirring occasionally to prevent sticking. Alternatively, microwave in 30-second intervals until hot.