Random Recipe: Aloo Phujia, or Potatoes, Tomatoes and Peas w/ Hot Curry

Aloo Phujia

Inspired by our recent success at making a fun couscous dish, I decided to get even more experimental and try an Indian vegetarian dish. Of all the incredible vegetarian cuisine in the world, Indian is my favorite. Always flavorful and filling.

So, I found this recipe, which was highly rated by users. Again, I pretty much used the recipe as inspiration only, and took the dish in my own direction. Let me say, quite humbly, it was totally delicious.

Aloo Phujia


– 3-4 baking potatoes, peeled and chopped into small cubes

– 3 large tomatoes, de-seeded and chopped into 1/2-inch cubes

– 1 bag frozen peas

– 1 small red onion, chopped and diced

– 1/4 cup or so vegetable oil

– Hot curry spice

– Cumin, cayenne pepper and salt, to taste

– Cooked white rice, and pita bread, to serve with dish

Directions: Cook onion over medium heat, with some vegetable oil, in a large, coverable dish. Once glossy, add potatoes, curry and more oil, stir well, cover. Let simmer 1o to 15 minutes over medium-low heat. Add other spices and salt to desired taste. Also, test potatoes — when about half-way done, add tomatoes. Stir well, leaving lid on uninterrupted for a good 5 minutes. Then, test — are potatoes done? They probably will be, but if not, just keep simmering over medium-low heat until potatoes are done, stirring occasionally. When potatoes are done, stir in about 1/2 of the bag of frozen peas. Stir well. Can add vegetable oil at any point if dish is too dry. Serve over rice and with warmed or roasted pita bread. (Can roast pita bread directly on stove, if desired. Makes it crispy.)

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