Batata Bhaji - Aloo Ki Sabzi
Batata bhaji is a very popular Maharashtrian potato dry curry. It is made with boiled potatoes and some basic spices. This bhaji can be served with chapati or poori.
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.
- Mash the potatoes into medium sized chunks - This gives bhaji an amazing taste than chopped potatoes.
- You can add 1 medium diced onion and sauté until translucent before adding potatoes as well.