Bhuna Aloo ka Bharta

To make Bhuna Aloo ka Bharta, start by boiling medium potatoes until soft. Once cooked, peel and mash them. Finely chop one onion, two green chilies, and three garlic cloves (if using). In a pan, heat one tablespoon of mustard oil and sauté the chopped onions until golden brown. Add the green chilies and garlic, cooking for a few more minutes. Mix in the mashed potatoes and one teaspoon of salt, stirring well. Finally, add half a cup of fresh coriander and combine everything thoroughly.

Yes, Bhuna Aloo ka Bharta is suitable for a vegan diet as it primarily consists of potatoes, onions, green chilies, and mustard oil, all of which are plant-based ingredients. Just ensure that any additional ingredients you might add are also vegan-friendly.

If you don't have mustard oil, you can substitute it with other oils like vegetable oil, canola oil, or olive oil. However, keep in mind that mustard oil adds a unique flavor to the dish, so using a neutral oil may alter the taste slightly.

To store leftover Bhuna Aloo ka Bharta, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When ready to eat, reheat it in a pan or microwave until warmed through.

Bhuna Aloo ka Bharta pairs wonderfully with Indian flatbreads like roti or paratha. You can also serve it alongside rice and lentils for a complete meal. For a refreshing contrast, consider serving it with a side of yogurt or a salad.