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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. Its very versatile and can be repurposed as filling for parathas, sandwiches, dosas and rolls/wraps.
Equipment
Ingredients
- 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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