Aloo Phujia

Aloo Phujia

280 Reviews 24 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  CHRISTYJ

“Spicy potatoes, tomatoes and onions with an Indian kick! This is super spicy so be aware!”

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Adjust Servings

Original recipe yields 4 to 6 servings



  1. Lightly brown onion in oil in a medium size skillet.
  2. Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.
  3. Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

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Reviews (280)

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I've been making Aloo Phujhi for years and everyone loves it. I always add some cut up sweet peppers, carrots and little broccoli. It gives it nice color. That's how they serve it at my favorite Indian restaurant. My family likes spicy so I kick the spice up quite a bit. I made this once for a party and the owner of a Indian restaurant was there and asked who made it and complimented me on how good it was. This recipe is a keeper!



I really like this recipe. I make it fairly regularly and my husband loves it. The trick is to cook it over medium heat so the potatoes and onions don't burn. You have to cut the potatoes into fairly small pieces so that they cook quickly and evenly. It's so important to saute them uncovered first and then when you cover them for the last ten minutes, that is when they really soften up and steam. Don't lift the lid! If you have your burner at the right temp, they won't burn and they will come out perfectly. Sometimes I add frozen peas during the last few minutes of cooking time and I always serve this with basmati rice. My only complaint is that it makes my house smell like curry the next day! Otherwise it is great!



Overall, it tasted good. However I suggest that you should boil the potatoes and remove the peel and then cut them into cubes. This way it takes 3-4 mins for it to be done and the potatoes soak up the spices much readily.

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Amount Per Serving (4 total)

  • Calories
  • 235 cal
  • 12%
  • Fat
  • 14.1 g
  • 22%
  • Carbs
  • 25.7 g
  • 8%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 593 mg
  • 24%

Based on a 2,000 calorie diet



previous recipe:

Poori Aloo Koora


next recipe:

Gobi Aloo (Indian Style Cauliflower with Potatoes)