Batata Bhaji

Batata Bhaji is a simple and easy side dish (sabzi) from the Maharashtrian cuisine. Its made using potatoes and basic spices and pairs well with Indian flatbread like Poori and Chapati. This basic Indian potato recipe is very versatile and can be repurposed as filling for parathas, sandwiches, dosas and rolls/wraps.

Batata Bhaji is a staple food I grew up eating. Something about it is just so comforting and brings back so many wonderful memories!! I can eat this dish any day!! Infact as a kid I loved this recipe so much that I would ask mom to make this or potato fry at-least once a week. 

This is one of those recipes where ease and taste both are easy to achieve and there is hardly any scope to go wrong. 

What is Batata Bhaji

Batata Bhaji also known as Ukadleli Batatyachi Bhaji in Marathi or Aloo ki sabzi in Hindi is a quick and easy recipe made using boiled potatoes that are tempered with basic spices and turmeric which gives it that signature yellow color. It typically is paired with Poori or chapati and can be made with and without onion garlic and is delicious both ways.

This bhaji is very popular as naivedya (offering to God)to lord Ganesh during Ganesh Festival or as part of the Satyanarayan Puja prasad thali. On such occasions, onion and garlic is skipped while making it. 

How to make Batata Bhaji

Traditionally, my Mom makes this bhaji boiling the potatoes and then tempering it in a wok. That's how I made until Instant Pot happened!! Now I simply make it in it since its helps skip a step of boiling the potatoes before hand without compromising the taste and texture. Here is detailed step by step method both ways

Using Instant Pot: 

Start Instant pot on saute mode (more) and once hot add the mustard seeds (rai). Allow them to splutter (may take a min or so) and then add the cumin seeds, asafoetida (hing) and curry leaves. Give is a quick mix and stir in the onions and saute until translucent.

Add the ginger garlic and mix until raw garlic smell goes. Press cancel and add the turmeric, salt and sugar and mix well.

Drain off all the water from potatoes and add to the pot along with ⅓ cup of water. Mix well until well coated and pot is deglazed (ensure nothing is sticking to the bottom of the pot). Close the lid and cook on manual  or pressure cook on HIGH for 3-5 mins (depending on the size of potato cubes) followed by quick release. 

If you see some water remaining, then start the saute mode and cook till almost dry, stirring intermittently. OR alternately you can also simple mix and close the lid for 5 mins and the water should get absorbed.

This is optional but you can slightly mash a few potatoes to get a creamy underlying texture. Finally add the lemon juice and cilantro and mix until well combined. Batata Bhaji is ready to be served!

Using Stove top: 

Start with boiling your potatoes in pressure cooker for 6-7 whistles on medium flame. Once they are cool enough to handle, peel the potatoes and cut them in cubes and keep aside.

Serving suggestions for Batata Bhaji 

This Batata bhaji recipe is very versatile and can be used in number of ways!! Few ideas are as below - 

• All time favorite breakfast or brunch with classic and delicious Poori Bhaji. 
• Mini Thali for festive occasions like Gudi Padwa - Poori, Shrikhand, Batata Bhaji and lemon pickle. 
• Traditional maharashtrian thali of Varan bhat, masale bhaat, batatyachi bhaji, poori, puran Poli, pickle, papad & salad.
• Or use it as filling for your sandwiches, parathas, wraps/rolls, dosa and puff pastry or even to make batata vada. 

More such delicious Maharashtrian recipes for you to try: 

• Matki Usal
• Alu Vadi 
• Puran Poli 
• Batata Kachari - Baked Indian Spiced Potato Chips
• Phodnicha Bhaat (Spicy Tempered Rice)

Hope you enjoy this Batata Bhaji as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!

Tried this recipe?Please rate the recipe by clicking the stars below

Batata Bhaji

Shweta Arora

Batata Bhaji is a simple and easy side dish (sabzi) from the Maharashtrian cuisine. Its made using potatoes and basic spices and pairs well with Indian flatbread like Poori and Chapati. Its very versatile and can be repurposed as filling for parathas, sandwiches, dosas and rolls/wraps.

4 from 2 votes

Print Recipe Pin Recipe Save RecipeSaved!

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Main Course, Side Dish

Cuisine Indian

Servings 4 people

Equipment

• Instant Pot

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 1-2 tablespoon oil
• ▢ ½ teaspoon black mustard seeds (rai)
• ▢ 1 teaspoon cumin seeds (zeera)
• ▢ 10-12 curry leaves (kadipatta)
• ▢ pinch of asafoetida (hing) optional
• ▢ 3 medium potatoes peeled & cut into 1 inch cubes, 3 cups chopped.
• ▢ 1 yellow onion thinly sliced
• ▢ 3-4 small green chilies sliced ,adjust to taste
• ▢ 1 teaspoon garlic minced
• ▢ 1 teaspoon ginger minced
• ▢ ½ teaspoon turmeric powder
• ▢ 1-2 tablespoon lemon juice
• ▢ ½ teaspoon sugar
• ▢ salt to taste
• ▢ ⅓ cup cilantro finely chopped
• ▢ ⅓ cup water For Instant Pot Method only

Instructions

 

Using Instant Pot:

• Start Instant pot on saute mode (more) and once hot add the mustard seeds (rai). Allow them to splutter (may take a min or so) and then add the cumin seeds, asafoetida (hing) and curry leaves.
• Give is a quick mix and stir in the onions and green chillies and saute until translucent.
• Add the ginger garlic and mix until raw garlic smell goes.
• Press cancel and add the turmeric, salt and sugar and mix well.
• Drain off all the water from potatoes and add to the pot along with ⅓ cup of water. Mix well until well coated and pot is deglazed (ensure nothing is sticking to the bottom of the pot).
• Close the lid and cook on manual or pressure cook on HIGH for 5 mins followed by quick release.
• If you see some water remaining, then start the saute mode and cook till almost dry, stirring intermittently. Or alternately you can also simple mix and close the lid for 5 mins and the water should get absorbed.
• (optional) Slightly mash a few potatoes to get a creamy underlying texture.
• Finally add the lemon juice and cilantro and mix until well combined. Batata Bhaji is ready to be served!

Using Stove top

• Heat oil in a pan & once hot add the mustard seeds. Once they splutters add add the cumin seeds, asafoetida (hing) and curry leaves.
• Give is a quick mix and stir in the onions and green chillies and saute until translucent.
• Add the ginger garlic and mix until raw garlic smell goes away.
• Stir in the turmeric followed by potates, salt and sugar. Mix well so that all the potato pieces get well coated with the masala. Cover & cook for 5 mins. 
• Finally add the lemon juice and cilantro and mix until well combined. Batata Bhaji is ready to be served!

Notes

• To make this bhaji for naivedya, skip adding the onions and garlic. Rest all process remains the same. 
• Depending on the size of your potato cubes you may need to cook them for 3-5 mins on manual high pressure. 

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Happy Cooking!!
Shweta