Aloo Bhaji

Beside the usual meat type curries India is famous for, actually there are a lot of vegetarian cuisine in their staple diet with primary focus on Dal. Aloo Bhaji (Potato Curry) is one of those easy to cook Indian vegetarian dish that is not too overwhelming for general people. It is ideal to pair it as a side with parantha or rice.

Aloo Bhaji

• 4 medium potato slice thickly
• 2 tablespoon of Shan Aloo Bhaji Mix (retail $1.90 SGD in Mustafa Centre)
  
• 1 medium tomato chopped cubes
  
• 1 medium onion chopped cubes
  
• salt
• 2 chili padi sliced thinly
  
• 1 chili slice thinly
  
• 1 1/2 cup of water
• 2 tablespoon cooking oil
  

Heat up the non-stick pot with cooking oil, add in the chopped onion and stirfry it until it start to brown and soften. Add in the chili and fry for another 2 mins and stir in the chopped tomato. If you find the masala too dry, you can add in a spoonful of water until you see the oil start separate. Add in the 2 tablespoon of Shan Aloo Bhaji Mix  into the masala and stirfry it for another 2 to 4 mins. Add in chopped potato and stir and ensure the masala coat every piece of potato for 5 mins. Add in the water cover let it boil for 10 mins. Open and check if the potato is tender by poking it with a fork. Once the potato is tender, lower the heat to a simmer to reduce and thicken the curry. Do a taste test and add additional salt if necessary. Once you satisfied with the taste, switch off the stove and serve.