A standard Aloo ki Bhujia is a simple affair, made with just sliced potatoes and spices. This recipe is a variation of the classic, cooked with tomatoes for a tangier kick alongside some masala to scoop up with the potatoes. This recipe came to life one morning many years ago, when I came down to cook a rather later brunch on a particularly rainy day only to discover we were the proud owners of zero onions, but 2 packs of tomatoes. Unwilling to venture out in the rain for ingredients, this tomato Aloo ki Bhujia was born. With a heavy hand on the tomato and kalonji seeds, you could say it’s a distant, vegan cousin of my famous Chicken Karahi 😉. Save this recipe for a day when you have nothing at home and really, really don’t want to pop to your local Tesco (even if it is 3 minutes away, like mine). This would go well with a buttery, flaky paratha for breakfast or lunch alongside a masala omelette. With love x
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