this batata bhaji or aloo sabzi recipe is maharashtrian recipe. generally we offer this simple but delicious batata bhaji as naivedyam or bhog to lord ganesha.
all you need is to just boil the potatoes and temper them with spices and within few minutes your batata bhaji is ready to be served. the humble potatoes get a lovely makeover and this dish does taste great with pooris.
this batata bhaji recipe is adapted from my home science notes. one of the first recipes i learnt to make in my home science college and i literally messed the whole dish. i burnt the mustard and cumin while tempering and got such angry looks from our professor that i could never forget. the whole bhaji had a burnt flavor and aroma.
the mustard should make popping sounds in the tempering and then you add the rest of the spices and herbs. this same filling can also be used to make batata vadas. however for batata vadas i would suggest to add a few garlic cloves in the tempering.
this is a no onion no garlic recipe. for an onion version you can have a look at this poori bhaji recipe.
you can serve this batata bhaji with poori or chapati or you can serve it as a side dish too with dal-rice or varan bhaat.
batata bhaji or aloo sabzi recipe below:
batata bhaji recipe - boiled and chopped or crumbled potatoes tempered with spices and sauted.
- 3 to 4 medium potatoes (aloo or batata)
- 9 to 10 curry leaves (kadi patta)
- ¾ teaspoon mustard seeds (rai)
- ¾ teaspoon cumin seeds (jeera)
- 1 green chili, chopped (hari mirch)
- 1 tablespoon oil
- ¼ teaspoon turmeric powder (haldi)
- 1 pinch asafoetida (hing)
- ½ teaspoon lemon juice or as required
- ½ teaspoon sugar or as required (optional)
- 1 to 2 tablespoon chopped coriander leaves (dhania patta)
- salt as required
- rinse the potatoes well.
- boil the potatoes with some salt with enough water in a pressure cooker, pan or steamer.
- i pressure cooked the potatoes with water just covering the potatoes for 7-8 whistles.
- the potatoes have to be cooked till tender.
- peel the potatoes when they are cooled and either chop them or crumble them.
- heat oil in a pan.
- lower the flame add the mustard seeds and let them pop first.
- then add the cumin seeds and brown them.
- add the green chilies and curry leaves and saute for a minute on low flame.
- add the turmeric powder and asafoetida and stir.
- add the chopped potatoes and stir.
- season with salt and sugar and saute the potatoes for 3-4 minutes on a low flame stirring often.
- switch off the fire and add the lemon juice and stir.
- either garnish the batata bhaji with coriander leaves or stir in the coriander leaves.
- serve batata bhaji hot with pooris, poli or with varan-bhaat.
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