Potato(Batata) Bhaji
Ingredients
4 Medium Sized Potatoes
1 Medium Sized Onion
1 Medium Sized Green Chilli
2 Strands of Curry Leaves
2 Tbsps Coriander Leaves, Finely Chopped
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin or Jeera
1/2 Tsp Turmeric or Haldi Powder
1/2 Tsp Garam Masala
2 Tbsps Ginger Garlic Paste
2 Tbsps Oil
Salt and Water as per requirement
1 Medium Sized Onion
1 Medium Sized Green Chilli
2 Strands of Curry Leaves
2 Tbsps Coriander Leaves, Finely Chopped
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin or Jeera
1/2 Tsp Turmeric or Haldi Powder
1/2 Tsp Garam Masala
2 Tbsps Ginger Garlic Paste
2 Tbsps Oil
Salt and Water as per requirement
Servings / Time
5 Persons / 45 minutes
Preparation
1. Chop onions and corriander leaves fine. Peel the potatoes and cut the potatoes into fine cubes. Also, slit the chili, take off the seeds and cut the chili into smaller pieces. Separate the curry leaves from the strands and wash the leaves well.
2. Take a vessel, add oil, heat the oil on a medium flame.
3. Once the oil is hot, add mustard seeds, cumin, and curry leaves. Once the mustard seeds start to crackle, add the chopped onion, Ginger Garlic Paste and the chili pieces. Cook till onion has turned a nice translucent color.
4. Add 1/2 teaspoon of turmeric or haldi powder and 1/2 teaspoon of garam masala to the above mixture of onion and mix well. Also add the finely chopped coriander leaves in this step.
5. Now add the potato cubes, salt, and stir-fry for 5 minutes.
6. Add 1/4 cup of water and cook on medium flame by closing the lid of the vessel. Cook till the potatoes are nice and soft. Once the potatoes are cooked, open the lid of the vessel and cook with the open lid for thickening the gravy.
7. More water may be added if required.
8. Serve hot with puris or chapatis or bread. Can be garnished with coriander leaves.
9. There's another way of eating this potato bhaji, just add a blob of butter to the top of the hot bhaji and sprinkle some lime over. It tastes just lovely.
2. Take a vessel, add oil, heat the oil on a medium flame.
3. Once the oil is hot, add mustard seeds, cumin, and curry leaves. Once the mustard seeds start to crackle, add the chopped onion, Ginger Garlic Paste and the chili pieces. Cook till onion has turned a nice translucent color.
4. Add 1/2 teaspoon of turmeric or haldi powder and 1/2 teaspoon of garam masala to the above mixture of onion and mix well. Also add the finely chopped coriander leaves in this step.
5. Now add the potato cubes, salt, and stir-fry for 5 minutes.
6. Add 1/4 cup of water and cook on medium flame by closing the lid of the vessel. Cook till the potatoes are nice and soft. Once the potatoes are cooked, open the lid of the vessel and cook with the open lid for thickening the gravy.
7. More water may be added if required.
8. Serve hot with puris or chapatis or bread. Can be garnished with coriander leaves.
9. There's another way of eating this potato bhaji, just add a blob of butter to the top of the hot bhaji and sprinkle some lime over. It tastes just lovely.
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