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 mins
Active Time45 minutes mins
Total Time1 hour hr 5 minutes mins
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.