Aloo Phujia with Coconut Rice

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 1

Calories per serving: 818

Fat per serving: 16g

Aloo Phujia with Coconut Rice

A classic Indian spicy potato recipe. Lightly frying the vegetables first gives them a firmer texture. For this meal I use them as the main dish and then add a small serving of coconut rice to provide a sweet contrast with the spicy potatos.

, October 4, 2011


    Aloo Phujia
  • 1 med Potato
  • 1/2 cup Cauliflower
  • 1/4 chopped Onion
  • 1 tbsp Oil
  • 1/8 tsp Cayenne Pepper
  • 1/8 tsp Ground Cumin
  • 1/8 tsp Turmeric
  • 1/2 cup diced tomatoes
  • Coconut Rice
  • 1/3 cup Coconut Milk
  • 1/4 cup Water
  • Pinch Salt
  • 1/3 cup Rice


  1. Peal and chop the potato and set aside, thaw the cauliflower as well. Total should be 1 cup of chopped vegetables. Drain well and make sure that the cauliflower is completely thawed.
  2. Chop onion and set aside.
  3. Start the Coconut Rice by mixing the coconut milk and water, breaking up any clumps of coconut. Add rice and salt and bring to a boil, stirring occasionally, then cover the pot and reduce to a simmer for about 15 mins. Remove from heat and leave covered until the Aloo Phujia is ready.
  4. Start the Aloo Phujia by heating the oil in a small skillet then saute the onion, potatoes and cauliflower until lightly browned.
  5. When browned, remove and put in a small pan, adding the cayenne, cumin, turmeric and tomato sauce. Cover and simmer over low heat, stirring occasionally until potatoes are tender.

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