Friday, 31 October 2014

Potato Bhojia - Pakistani Style Curried Potatoes

There are days when nothing is more comforting than a meal as basic and simple as Potato Bhojia. Whether its the plunging mercury which makes one crave for carbs or a crazy weekday when you don’t have time to cook an elaborate meal for the family. This humble dish never fails to satisfy and delight everyone. I tend to slice potatoes, tomatoes, onions and chilies together in my food processor. It takes less than a minute to slice everything with unified thickness hence reducing the cooking time significantly.

Leftover bhojia either becomes a sandwich on a weekday or becomes a stuffed paratha served with milky, sugary tea on a weekend. There is no waste and no matter how much you make, the cooking pan is always wiped clean. There are quite a few ways to cook a potato bhojia. I prefer this particular method. Hope you enjoy it.


Potatoes – ½ kilo – Thinly Sliced
Tomatoes – 2 Medium (Thinly Sliced)
Onion – 1 small (Thinly Sliced)
Green Chilies – 2 –Sliced
Oil – 3 Tbsp
Roasted Cumin seeds – 1 tsp (crushed)
Roasted Coriander Seeds – 1 tsp (Crushed)
Dried Crushed Chilies – ½ tsp
Turmeric – ½ tsp
Salt - 1 tsp
Fresh Coriander - for Garnish
  1. Heat 3 tbsps of Oil in a cooking pan and add roasted/crushed cumin & coriander seeds. Let it cook for about 30 seconds.
  2. Add thinly sliced onions and let it cook for 1 min or so till the onion becomes pink.
  3. Now add sliced potatoes, sliced tomatoes, Crushed red chilies, turmeric, salt and half of the green chilies. Mix it and cook on high heat for 2-3 mins.
  4. Add ¼ cup of water and reduce the heat. Let the potatoes cook on low heat in steam for 15-20 mins or till potatoes are done.
  5. Garnish it with remaining green chilies and fresh coriander.
I serve it with homemade flat bread. A mixed salad and homemade yogurt raita always adds to the bhojia flavors.