Aloo Phujia

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1.0 min read

Aloo Phujia

Aloo Phujia is a potato, onion, and tomato stew with a spicy Indian kick. Serve over brown rice for a wonderfully filling vegetarian main dish or side dish.
Prep Time20 minutes
Active Time45 minutes
Total Time1 hour 5 minutes
Course: Dinner, Leftovers, Main Dish, Side Dish, Soup, Soup/Stew, Vegetarian
Cuisine: Indian, Slow Yet Simple, Vegan, Vegetarian


  • 1 cup vidalia onions large-diced
  • 3 Idaho potatoes peeled and diced
  • 1 teaspoon toasted cumin ground
  • 1 teaspoon toasted coriander ground
  • 1 tablespoon Pritikin all purpose
  • 1 tablespoon Pritikin Shake it Seasoning
  • 3 tablespooon Pritikin Green Grotto
  • 2 teaspoons no-salt curry powder
  • 1 riped tomatoe diced
  • 1 tablespoon garlic minced
  • 1 teaspoon ginger minced
  • 1 cup water


  • Bring all ingredients to a boil in a small, covered stockpot, over medium heat.
  • Lower temperature to a simmer
  • Cook for 45 minutes or until the potatoes are cooked & liquid is mostly dissolved.
  • It should be a little wet. Some water might need to be added to cook potatoes fully. But add by small amounts if needed. The liquid from the onions & tomatoes should do most of the cooking.
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