Alu Bhaji
Soft turmeric potatoes with nigella seeds — the curry that belongs beside luchi at a Bangladeshi breakfast.
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Per serving
209 kcal
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Instructions
Step 1: Heat the vegetable oil and crackle the nigella seeds, then soften the sliced onion.
Step 2: Stir in the ground turmeric, cumin powder, salt and the slit green chilli.
Step 3: Add the cubed potato and the water, cover and simmer until the potatoes are tender and the sauce thick.
Step 4: Crush a few pieces against the pan to thicken, finish with fresh coriander.
Ingredients
Quantities update automatically for 4 servings.
- 600 gPotato — peeled and cubed
- 1 wholeOnion — sliced
- ½ tspNigella seeds
- 3 wholeGreen chilli — slit
- ¾ tspGround turmeric
- 1 tspCumin powder
- 2 tbspVegetable oil
- 1 tspSalt
- 300 mlWater
- 10 gFresh coriander — chopped
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 209 kcal
- Protein
- 4 g
- Carbohydrates
- 30.9 g
- Fat
- 8.2 g
- Saturated fat
- 1 g
- Fibre
- 4.5 g
- Sugar
- 3.1 g
- Sodium
- 498 mg
These figures are estimates for general information only and are not medical or dietary advice.