This Aalo ka Bhurta recipe is special because of two reasons. One, because it’s one of the first dishes I learnt how to cook and secondly, because I love potatoes and any dish involving them!
I will share the story later for the more patient readers. First let’s delve into the super simple recipe. Aalo ka Bhurta goes extremely well with white rice, roti and parathas.
Aalo ka Bhurta Recipe
Red Onion 1
Coriander 1/4 cup (hara dhaniya)
Lemon juice 1 tablespoon
Salt to taste
Garam Masala 1 tablespoon
Cumin-Chilli powder 1 tablespoon (roast cumin and chilli whole and then grind)
- Boil the potatoes in salted water and mash into a nice paste.
- Add salt, garam masala and cumin-chilli powder in the potatoes mix.
- Now heat some oil in a pan, chop an onion and fry it till it turns brown.
- Add the potatoes mix in the pan and fry till it turns golden.
- Sprinkle fresh lemon juice on top and garnish with fresh coriander.
Aalo ka bhurta goes really well with this lehsen ke chatni also.
Now for the Aalo ka Bhurta Story:
If you have been patient enough to get till here: Thank you! Yes, there is an interesting story tied with this aalo ka bhurta recipe. I have shared my journey of learning how to cook in this post and you can read it for the juicy details. A shorter version is that right after my nikah, I had to prepare for my move to Canada. This included lots of emotional decisions along with practical details such as renewing my driver’s licence (bye bye to the luxury of the chauffeur life in Pakistan) and learning how to cook!
One day I was taking care of both of these (driving + cooking) i.e. sitting in the Islamabad Traffic Police office while making notes on the classic recipe book by Zubaida Tariq. A girl sitting next to me was shocked that I didn’t know how to cook such a simple recipe and said, “ye kon seekhta hai?”.
I still have this recipe book and the notes on it remind me of my journey and progress.
Because this simplest of recipe is most delicious! Enjoy!