aloo 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.

Batata Bhaji

tsp black mustard seeds ((rai))

tsp cumin seeds ((zeera))

10-12 curry leaves ((kadipatta))

asafoetida ((hing) optional)

potatoes

yellow onion (thinly sliced)

green chilies (sliced ,adjust to taste)

garlic

ginger

turmeric powder

lemon juice

tsp sugar

salt

cilantro (finely chopped)

water (For Instant Pot Method only)

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 1/3 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 Instant Pot:

Heat oil in a pan &amp; once hot add the mustard seeds.  Once they splutters add add the cumin seeds, asafoetida (hing) and curry leaves.

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 &amp; cook for 5 mins. 

Using Stove top

This delicious Potato Masala is so easy to make as a one-pot dish in the instant pot or stovetop. These vegan potatoes can be used as a stuffing for the South Indian favorite, Masala Dosa, or as the popular Maharashtrian Batata Bhaji to pair with poori. Also, great to add to sandwiches or wraps!

Potato Masala - Instant Pot &amp; Stovetop

Cumin seeds (Jeera)

Mustard Seeds (Rai)

Curry Leaves (Kadi Patta)

Green Chili Pepper (chopped, adjust to taste)

Asafoetida (Hing) (skip for gluten-free)

Onion (thinly sliced, 1 large onion about 8 ounces)

Ginger

Turmeric

Potato (medium,

Salt

Water

Lime juice

Cilantro (to garnish)

Start the pressure cooker in sauté mode and let it heat. Add oil, cumin seeds, mustard seeds, curry leaves, gree chili pepper and asafoetida. Sauté for 30 seconds.

Add onions, ginger and saute for 2 minutes.

Add turmeric, salt, potatoes and water. Mix well. Make sure to nothing is stuck to the bottom and deglaze the pot. Press Cancel and close lid with vent in sealing position.

Start on Pressure Cook (Manual) mode on high pressure for 2 minutes. When the pressure cooker beeps, quick release the pressure manually. Press cancel and open the lid.

Add the lime juice and cilantro. Mix gently. If there is any leftover liquid, just let them rest for 5 minutes. You can also take the steel insert out of the instant pot, so the potatoes don&#039;t overcook.

Enjoy with dosa or puri!

Boil potatoes in a stovetop pressure cooker for 5-6 whistles on medium heat or in a large pot until they are cooked well.  Let the pressure release naturally. Take the potatoes out and let them cool. Peel and dice the potatoes.

Heat oil in a pan on medium heat and add oil in it. Add oil, cumin seeds, mustard seeds, curry leaves, gree chili pepper and asafoetida. Saute for 30 seconds.

Add onions, ginger and saute for 2 minutes. Add turmeric, salt and potatoes. Mix well. Let the potatoes cook for 3-4 minutes on low heat. Turn off heat and serve!

Stovetop Method

https://content.jwplatform.com/videos/1qozUKEP.mp4

This delicious Potato Masala is so easy to make as a one-pot dish in the instant pot or stovetop. These vegan potatoes can be used as a stuffing for the South Indian favorite, Masala Dosa, or as the popular Maharashtrain Batata Bhaji to pair with poori.

Potato masala (Batata Bhaji)

Top 2 aloo bhaji recipes from across the web

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Batata Bhaji

Potato Masala - Instant Pot & S...

Top 2 aloo bhaji recipes from across the web

The most viewed aloo bhaji recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Batata Bhaji

Potato Masala - Instant Pot &amp; S...

The most viewed aloo bhaji recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Potato Masala - Instant Pot & S...