Aloo-Peyaj Bhaja—Easy, quick Bengali sauteed/fried potato recipe—Classic Rooti-Aloo Bhaja

Alu-peyaj Bhaja (potato & onion fry) perfect for breakfast, tiffin, dinner, or long-distance travel with rooti potatoes 400g; onions 100g green chillies 2 pcs; dried red chillies 2 pcs; kaalo jeere (nigella seeds) ¼ tsp turmeric ¼ tsp; sugar ¼ tsp; salt 6g cut potatoes in 1cm-wide sticks slice the onions slit green chillies heat 40g mustard oil: this recipe needs more oil than one would normally use allow the oil to start smoking gently and turn pale yellow dried red chillies kaalo jeere potatoes turmeric fry on medium-high heat for 2 minutes onions, green chillies fry on medium-high heat for 2 minutes salt sugar this cooks in 6–8 minutes; work quickly and stir gently so that potatoes don’t break keep frying until onions have browned and potatoes are cooked serve with green chilli and aachar on the side phulko rooti (link in description)


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