Aloo Chanay Ki Bujiya

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This potato & chickpeas vegetarian sabzi can be served for breakfast or for a light vegetarian dinner.
  • PREP TIME: 10 minutes
  • COOK TIME: 20 minutes
  • SERVINGS: 4 persons
Aloo Chanay Ki Bujiya


  • 2 large Potatoes, cubed
  • 1 cup chickpeas, boiled
  • 5 tablespoon oil, divided
  • 1 onion, sliced
  • 1 tomato, chopped
  • 1 teaspoon nigella seeds (kalonji)
  • ½ teaspoon turmeric (Haldi)
  • ½ teaspoon cumin (zeera), ground
  • ½ tablespoon dry red chili flakes
  • 1/2 to 1 teaspoon salt
  • ½ bunch fresh coriander leaves, chopped
  • 2 to 3 green chilies (slit from the middle into half)
  • 1 teaspoon sabit zeera (for tempering / tarka)


  • 1. Heat oil in a pan, add sliced onions and sauté till light brown.
  • 2. Add chopped tomatoes and saute for 3-4 minutes mashing with a spoon.
  • 3. Add nigella seeds (kalonji), turmeric, ground cumin seeds, red chili flakes and salt. Saute for 2-3 minutes and mix well.
  • 4. Add boiled chickpeas, fresh coriander leaves and green chilies.
  • 5. Add 2-3 cups of water along with chopped potatoes. Bring to a boil.
  • 6. Once the mixture comes to a boil, turn heat to low and cook on low heat / simmer till potatoes are soft & tender.
  • 7. Take a wooden spoon and mash the potatoes & chickpeas 2-3 times for a chunky texture. Cook for 2-3 minutes till the gravy is thickened.
  • 8. Heat oil in a small pan and add whole cumin seeds (sabit zeera). Once the cumin seeds start crackling, add the tempering mixture along with oil to the potato & chickpea curry.
  • 9. Serve hot with puri for breakfast or for a light vegetarian dinner.
  • 10. For Tadka (Baghaar): Heat of oil, add of zeera stir fry it, when zeera start crackling sound pour this in the aloo chanay mixture. Aloo Chanay ki Bujiya is ready to serve.


Photo Credits: Flickr
Desi Appetite
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