How to Make Bihari Style Aloo Bhujia or Aloo Bhaji with Gravy. Easy Recipe for 2 People
If you love potatoes and crave desi comfort food, then Bihari Style Aloo Bhujia with Gravy is calling your name.
This humble dish is spicy, flavorful, and super satisfying — especially with plain rice or roti.
No fancy ingredients. No complicated steps.
Just simple food made with love — the Bihari way.
In this recipe, we’ll show you how to make Bihari Style Aloo Bhujia with Gravy step by step.
Perfect for beginners, bachelors, or anyone who wants a homemade meal without breaking a sweat.
Let’s dive right in! 🍛
Ingredients for Bihari Style Aloo Bhujia (for 2 people)
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5 medium-sized potatoes
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3 medium-sized onions
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1 tsp red chilli powder
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1 tsp turmeric powder
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1 tsp salt (or as per taste)
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2 to 3 cups of water
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Oil (enough for frying onions and cooking)
Step-by-Step Recipe for Bihari Style Aloo Bhujia with Gravy
Step 1: Prepping the Potatoes and Onions
Start with peeling the 5 medium potatoes.
Once peeled, wash them properly and cut them into small cube-shaped pieces.
Not too thick, not too thin — just small enough so they cook evenly and absorb the flavors.
Now, take 3 medium onions. Peel and wash them too.
Then chop them into fine small pieces. The smaller, the better — it helps them fry quicker and blend better into the gravy.
This cutting part may take a few minutes, but trust us, it’s totally worth it.
Step 2: Set Up the Cooking Pan
Take a small frying pan or kadhai (whatever you have).
Place it on the stove and turn on the flame to medium.
Add about 2–3 tablespoons of oil — just enough to fry the onions.
Let it heat up for a minute or so.
Step 3: Fry the Onions
Now, add all the chopped onions to the hot oil.
Be careful while adding — the oil may sizzle.
Keep stirring the onions occasionally.
You want them to turn reddish-brown, not black.
This will take about 5–7 minutes on medium heat.
Fried onions give this dish that deep, slightly sweet but smoky flavor — that’s key to Bihari style aloo bhujia with gravy.
Once the onions are nicely browned, take them out on a plate and let them cool for a minute.
Step 4: Smash the Fried Onions
Now comes the secret trick.
Once the onions are cool enough to handle, use your hands or a spoon to smash them.
You want them to become semi-jelly-like, soft and paste-like — but still with some texture.
Don’t blend them.
Just mash them roughly — like your grandma would do with her fingers.
Set the mashed onions aside for now.
Step 5: Add Potatoes and Spices
In the same pan (you can add a little more oil if needed), add the chopped potatoes.
Now sprinkle:
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1 tsp turmeric
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1 tsp red chilli powder
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1 tsp salt (adjust to your taste)
Mix everything well for about a minute.
Now add the smashed fried onions to this mixture.
Stir it gently so everything blends evenly — the yellow of turmeric, the red from chilli, and the sweetness from the onions.
Let it cook on low flame for about 5 minutes.
Keep stirring so nothing sticks to the bottom.
This step helps the potatoes soak in the masala before the water goes in.
Step 6: Add Water
After 5 minutes, it’s time to bring in the gravy.
Pour in 2 to 3 cups of water, depending on how much gravy you want.
Make sure the water level just covers the potatoes — no more, no less.
Give it one final stir.
Step 7: Cover and Cook
Now, place a lid on the pan.
Turn the flame to medium heat and let it cook for around 10 to 15 minutes.
No peeking for at least 10 minutes.
Let the magic happen inside.
You’ll start smelling the real flavor of Bihari style aloo bhujia with gravy by now.
That spicy, onion-heavy aroma that makes your stomach growl.
Step 8: Check and Finish
After 15 minutes, lift the lid and poke a piece of potato with a spoon or fork.
If it breaks easily, it’s done.
You’ll also see the gravy has thickened and taken on a deep red-golden color.
The oil may even rise a little on the surface — that’s a sign of a perfect bhujia.
If the potatoes are still firm, cover again and cook for 5 more minutes.
How to Serve Bihari Style Aloo Bhujia with Gravy
Once done, turn off the heat and let it sit for a couple of minutes.
You can serve Bihari style aloo bhujia with gravy with:
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Plain boiled rice
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Roti or paratha
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Even bread, if you’re lazy
Add a little achar (pickle) or raw onion slices on the side — and boom, you’ve got a full-on Bihari comfort meal.
Also Read: Top-10-sweetest-mangoes-in-the-world
Final Thoughts
This isn’t your usual dry bhujia.
This is Bihari style aloo bhujia with gravy — spicy, simple, and so full of flavor.
It doesn’t need tomato, garlic, or complicated stuff.
Just potato, onion, and some love.
You can make it in under 30 minutes, using basic kitchen stuff.
And it tastes ten times better than most takeout food.
Try it once, and this dish will become a regular on your weekly menu.
Easy to make. Hard to forget. Classic Bihari style.
Now go and cook some