Aloo Bhaji is something that we will be making again and I love that I now have a fun new name for what was simply a great potato dish. The flavors surprised me and we even found a great new spice to add to our usual the collection. The chile blended with the potatoes and provided much more flavor than I expected.
Here is the recipe as Trisha originally posted it. The recipe below reflects my adaptation. (Yes, I changed it a bit. I was a complete novice in the world of Indian food and couldn't find a couple of things that were included.)
3 medium size potatoes, boiled, peeled and cubed (I am going to roast these next time, because we prefer the texture of crispy on the outside and fluffy on the inside roasted potatoes.)
1 large yellow onion, chopped into 1" pieces
2 green chiles, cut into 1/2"-1" pieces
8 basil leaves, very thinly sliced *see note below
1/4 teaspoon mustard seeds, I used yellow ones
1/4 teaspoon turmeric powder (first time using this spice and we really liked the flavor it added to the onions)
1-2 tablespoons fresh coriander or cilantro leaves, chopped **see second note below
juice of 1/4 lime, about 1 teaspoon
1 tablespoon light flavored olive oil
Heat the olive oil in a pan over medium heat. Add the mustard seeds and let them sputter. Add the basil and then add the chopped chile and let it release it's flavor into the oil for a couple minutes.
Add the chopped onions and saute it for a few minutes, stirring infrequently, until the onions have softened and turned brown on the edges. Add the turmeric powder and stir well to coat the onions. Let it cook for about a minute longer and stir to make sure it doesn't stick to the pan.
Add the lime juice and salt to taste. Stir well. Add the potatoes and toss gently to coat the potatoes with the spice mixture. Check the seasonings and adjust as desired. Once the potatoes have warmed in the skillet, sprinkle with the chopped cilantro and and toss lightly. Remove from the heat and serve hot.
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