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aloo sabji
Batata bhaji or aloo sabzi is an easy recipe of boiled, peeled and chopped or crumbled potatoes tempered with spices and sautéed.
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
Indian, Maharashtrian
Servings:
2
Calories:
331
kcal
Author:
Dassana Amit
Ingredients
3 to 4
medium potatoes
(aloo or batata)
9 to 10
curry leaves
¾
teaspoon
mustard seeds
¾
teaspoon
cumin seeds
1
green chili,
chopped
1
tablespoon
oil
¼
teaspoon
turmeric powder
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
salt as required
Instructions
boiling potatoes for aloo sabji
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.
making batata bhaji
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.
Nutrition
Calories:
331
kcal
|
Carbohydrates:
60
g
|
Protein:
7
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Sodium:
677
mg
|
Potassium:
1377
mg
|
Fiber:
8
g
|
Sugar:
4
g
|
Vitamin A:
200
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
55
mg
|
Vitamin B6:
1
mg
|
Vitamin C:
156
mg
|
Vitamin E:
3
mg
|
Vitamin K:
7
µg
|
Calcium:
69
mg
|
Vitamin B9 (Folate):
582
µg
|
Iron:
3
mg
|
Magnesium:
82
mg
|
Phosphorus:
197
mg
|
Zinc:
1
mg