Bengali Bhaja Moshla Aloo Recipe
This Bengali bhaja moshla aloo recipe is the easiest sukha aloo recipe ever! It is made with just 4 ingredients, which are potatoes, bhaja moshla/masala, oil and salt. So if you are looking for an easy sukhi aloo ki sabji recipe, try this, it won’t disappoint you.
Ingredients
- 9 medium-sized potatoes
- 2-3 tbsp oil
- 2 tbsp Bengali bhaja moshla/masala
- Salt to taste
Instructions
To boil the potatoes:
- Add the potatoes into a large pot. Make sure all the potatoes are roughly the same in size.
- Fill the pot with water. The potatoes should be fully submerged. There should be at least one inch of water above the potatoes.
- Heat the pot over a medium-high flame and bring it to a boil.
- Once it comes to a boil, lower the flame to medium. Allow the potatoes to cook for a few minutes.
- After 7-8 minutes, start checking the potatoes. You can take a knife or skewer and poke the potatoes. If it slides easily all the way to the centre, then the potatoes are cooked.
- Note: Whole potatoes may take around 20-30 minutes to cook. And if you are cooking chopped/cubed potatoes then they will take approximately 10-15 minutes.
- Drain the potatoes and allow them to cool down completely at room temperature.
- Peel them and cut them into large cubes.
To make Bengali Bhaja Moshla Aloo:
- Heat oil in a non-stick pan over a medium flame.
- Once the oil heats up, add the chopped potatoes and let them cook undisturbed for a couple of minutes.
- As the potatoes are already cooked, so avoid stirring them for the first few minutes, otherwise, they might break.
- Continue cooking them until the bottom side of the potatoes become crisp and golden.
- Then gently flip all the potatoes and cook the other side as well.
- Once all the potatoes become golden in colour, add salt and give them a good toss.
- Turn the flame off and add Bengali bhaja moshla/masala. Mix well.
- Serve hot!