Batata Sukhi Bhaji (Dry Potato)
Batata sukhi bhaji is a dry Maharashtrian potato sabzi tempered with mustard seeds, cumin and curry leaves, with no onion or garlic.
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1 hr 25 mintotal
25 min hands-on1 hr hands-off
Prep 10 min · Cook 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes boiling and cooling time.
Method
Heat the cooking oil in a heavy-bottomed pan on a medium flame. Add the mustard seeds and allow them to splutter completely.
Add the cumin seeds, curry leaves, and chopped green chillies. Sauté for a few seconds until the aromatics release their essential oils.
Lower the flame, stir in the turmeric powder, and immediately fold in the boiled potato cubes to prevent the spices from burning.
Season with salt and gently toss the potatoes until they are evenly coated with the tempered oil.
Cover and cook on a low flame for 3–4 minutes, allowing the potatoes to absorb the flavors.
3–4 min
Uncover and sauté for 1–2 minutes so the outsides of the potato crisp a little.
1–2 min
Turn off the heat and garnish generously with chopped fresh coriander.
Serve hot as a side dish with chapati, puri, or a classic dal-rice combination.
How to tell it's done
The potatoes should be soft on the inside, lightly crisp on the edges, and coated in a vibrant yellow hue.
Nutrition
Per serving, from 2 servings.
329kcal
Where the calories come from
- Protein6.9 g8%
- Carbohydrate57.1 g68%
- Fat9.1 g24%
- Sugars
- 2.9 g
- Saturated fat
- 1.4 g
- Fibre
- 7 g
- Sodium
- 894 mg
- Potassium
- 1402 mg
- Calcium
- 47 mg
- Iron
- 3.3 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Using properly cooled potatoes ensures a superior texture. Avoid over-stirring in the pan to keep the cubes perfectly intact.
What to serve it with
Pairs perfectly with poori, chapati, or as an accompaniment to varan-bhaat.
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