Batata Bhaji – Aloo Ki Sabzi
Batata Bhaji is a very simple yet delicious side dish from Maharashtra. It is also known as aloo ki sabzi in Hindi language and can be made in a few variations. Batata bhaji is very easy to prepare with boiled potatoes and some basic spices.
Batata bhaji can be served with chapati or poori. This bhaji is made without using onion and garlic which tastes simply divine along with pooris, aamras or shrikhand. Mostly, it is made in a naivedyam thali for offering to God or on any festival along with varan bhaat.
My father used to add some urad dal in the tempering to add a light brown color and crunch in the dish, which tastes so good. Sometimes I like to add them too and that is my husband’s favorite version of batata bhaji.
My son always demands for poori bhaji and aamras or shrikhand on his birthday every year. He was home for fall break and I made poori, batata bhaji, and shrikhand for him.
Whenever he visits us from college, I feel like it’s festival time at my home 🙂
What Is Batata Bhaji?
Batata bhaji is a very popular Maharashtrian potato dry curry. Batata means potato and bhaji is curry. This bhaji is also called Ukadlelya batatyachi bhaji which means boiled potato dry curry.
This bhaji is made just by using green chillies for spiciness. The tempering is made with mustard seeds, asafoetida, and a hint of turmeric to give that amazing yellow color to the dish. Curry leaves and coriander leaves add that pop of color in the yellow bhaji which looks very beautiful.
Ingredients
- Potatoes
- Green chillies
- Curry leaves
- Coriander leaves
- Mustard seeds
- Urad dal
- Asafoetida
- Oil
- Salt
Batata Bhaji Step By Step Recipe
Boiled Potatoes
Wash the potatoes very well and slightly cut them in the middle if they are very large.
Add 1.5 cups of water to the bottom of a pressure cooker, place the potatoes in a steamer basket or steel container, close the lid of the pressure cooker, and cook the potatoes for 5-6 whistles. You can boil some water in a large pot, place the potatoes, and cook them until tender for about 20-25 minutes. Add enough water to cover the potatoes completely.
Once the potatoes are cool enough to handle, remove the peels, and roughly mash them into medium sized chunks with your hands or a fork.
Making Batata Bhaji
Heat some oil in a pan on medium heat. Once the oil is hot, add the mustard seeds and let them crackle.
Lower the heat, add some urad dal, asafoetida, green chillies, curry leaves, and turmeric powder.
Add 1 tbsp coriander leaves, boiled potatoes, salt, and sauté for 30 seconds. Cover the pan with a lid and let the bhaji cook on a low heat for 3-4 minutes.
Remove the lid on the pan, mix the bhaji, and let it cook further for 1 minute.
Add coriander leaves, mix well, and serve the bhaji.
Tips For Making Batata Bhaji
- Boil the potatoes tender and soft.
- Mash the potatoes into medium sized chunks – This gives bhaji an amazing taste than chopped potatoes.
Variations
- You can add 1 medium diced onion and sauté until translucent before adding potatoes as well.
- Skip adding urad dal in the tempering.
- You may add some finely chopped ginger in the dish if you like.
How To Store Batata Bhaji?
Batata bhaji tastes amazing when served fresh. You can store it into an airtight container for not more than 2 days.
Sprinkle some water on the top before reheating the bhaji in the microwave safe bowl or in a pan on the stove top.
How To Serve Batata Bhaji?
- Serve it for brunch along with some piping hot pooris or take it with you on a road trip.
- Batata bhaji can be served on any festival with Shrikhand or Aamras along with poori.
- Simply serve it as a side dish with varan bhaat and toop on lazy weekends.
- Serve it as a side dish with puran poli, modak, varan bhaat, fried papad, and koshimbir on Ganesh chaturthi.
- Add the bhaji between 2 slice breads along with some dry garlic chutney and toast it by adding some oil on a pan from both sides.
- Serve it along with dosa and chutney if you add onions in the dish.
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Batata Bhaji – Aloo Ki Sabzi
Ingredients
- 2.5 large Potatoes around 600 grams
- 3-4 medium Green chillies finely chopped
- 2-3 tbsp Coriander leaves chopped
- 1 tsp Mustard seeds
- 1/4 tsp Urad dal optional
- 1/4 tsp Asafoetida/hing
- 1/4 tsp Turmeric powder
- 1 1/4 tsp Salt or as required
- 1.5 tbsp Oil
Instructions
Boiled Potatoes
- Wash the potatoes very well and slightly cut them in the middle if they are very large.
- Add 1.5 cups of water to the bottom of a pressure cooker, place the potatoes in a steamer basket or steel container, close the lid of the pressure cooker, and cook the potatoes for 5-6 whistles.
- Once the potatoes are cool enough to handle, remove the peels, and roughly mash them into medium sized chunks with your hands or a fork.
Making Batata Bhaji
- Heat some oil in a pan on medium heat. Once the oil is hot, add the mustard seeds and let them crackle.
- Lower the heat, add some urad dal, asafoetida, green chillies, curry leaves, and turmeric powder.
- Add 1 tbsp coriander leaves, boiled potatoes, salt, and sauté for 30 seconds. Cover the pan with a lid and let the bhaji cook on a low heat for 3-4 minutes.
- Remove the lid on the pan, mix the bhaji, and let it cook further for 1 minute. Add coriander leaves, mix well, and serve the bhaji.
Notes
- Boil the potatoes tender and soft.Â
- Mash the potatoes into medium sized chunks – This gives bhaji an amazing taste than chopped potatoes.Â
- You can add 1 medium diced onion and sauté until translucent before adding potatoes as well.Â
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