Aloo Bhaji

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Wash the sliced potato thoroughly under cold water until the water runs clear, then drain well and pat dry with a clean kitchen towel.

   Ongeveer 5 min

   Tip van de kok: Removing excess starch helps prevent the potatoes from sticking and makes them crispier.

2. 2

   Heat the vegetable oil in a large non-stick pan or skillet over medium heat.

   Ongeveer 1 min

3. 3

   Add the yellow onion and green chili to the hot oil and sauté until the onion softens and turns translucent, about 5-7 minutes.

   Ongeveer 7 min

   Tip van de kok: Do not brown the onions too much at this stage.

4. 4

   Stir in the turmeric powder, cumin powder, and coriander powder, cooking for 30 seconds until fragrant.

   Ongeveer 1 min

   Tip van de kok: Keep the heat low to prevent the spices from burning.

5. 5

   Add the dried potato slices and salt to the pan, tossing gently to coat them evenly with the spices.

   Ongeveer 2 min

6. 6

   Cover the pan and cook on medium-low heat for 15-20 minutes, stirring occasionally, until the potato are tender and cooked through.

   Ongeveer 20 min

   Tip van de kok: If the potatoes start to stick, add a tablespoon or two of water to create steam.

7. 7

   Remove the lid and increase the heat slightly, cooking for another 3-5 minutes, stirring frequently, to allow the potato to brown lightly.

   Ongeveer 5 min

   Tip van de kok: This step adds a nice texture to the bhaji.

8. 8

   Garnish with fresh cilantro, if using, and serve hot.