Spicy potatoes, tomatoes and onions with an Indian kick! This is super spicy so be aware!
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! - 02 Feb 2004 (Review from Allrecipes US | Canada)
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! - 13 Apr 2005 (Review from Allrecipes US | Canada)
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. - 14 Apr 2002 (Review from Allrecipes US | Canada)