Delicious Batata Bhaji Recipe: Quick and Easy!

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Get ready for a taste explosion with my favorite dish – Batata Bhaji! This creamy and flavorful potato curry is a staple in Maharashtrian households and a must-try for anyone who loves good food. Made with boiled potatoes, green chillies, fresh ginger, and a mix of basic spices, this dish is a party for your taste buds. The secret ingredient? A dash of lemon juice that adds just the right zing! Cooking batata bhaji is a breeze, whether you use an instant pot or a stovetop pressure cooker. In just a few minutes, you’ll have a delicious and aromatic side dish out of your good ol’ humble potato that’s perfect for any main course, be it masala dosa, puri bhaji, or even aloo methi. And if you’re looking to up your lunch game, this versatile dish is a great addition to any lunch box.

Batata Bhaji, also known as Aloo Bhaji, Potato Curry, or Potato Masala, is a popular dish in Indian cuisine. This aloo bhaji recipe is a popular dish during the Ganesha Festival, a Hindu festival celebrated in honor of Lord Ganesha, and is part of the Satyanarayan Puja Prasad Thali. Additionally, this aloo curry makes for a great lunch box meal and is a staple in everyday meals in Indian households. The traditional method uses stovetop with a large pot, low flame, and boiled potatoes that are mashed and then seasoned with ginger, garlic, cumin seeds, mustard seeds, turmeric powder, and red chilli powder. However, with the rise of instant pot and stovetop pressure cookers, home cooks can now make this dish with ease in just 3-4 minutes using a one-pot method.

It finds its origins back on the 18th century in Maharashtrian cuisine, where it was commonly prepared in households. Over time, it became a staple dish in many other regions of India, including North India, where North Indian aloo sabzi is often served with Poori Bhaji and Chana Dal.  With the use of yukon gold potatoes, it takes on a yellow color, and it can be made dry like a dry curry or creamy like mashed potatoes. Whether you are looking for a creamy potato curry to serve as a main course or a dry potato bhaji to pair with crispy dosas, the dish is sure to be a hit with your family and guests. So, gather your ingredients, follow my step-by-step photos, and let’s get cooking! Trust me, your taste buds will thank you.

Ingredients For Batata Bhaji Recipe

Spices

Mustard seeds provide a slightly pungent, spicy flavor.

Cumin seeds add a warm, earthy flavor and aroma to the dish.

Turmeric imparts a bright yellow color and a slightly bitter flavor.

Asafoetida enhances the overall flavor and aroma of the dish.

Salt enhances the overall taste of the dish.

Aromatics

Curry leaves give off a distinct, fragrant aroma and flavor.

Green chilies add a subtle heat and spicy flavor.

Onion provides a mild sweetness and pungent flavor.

Fresh coriander leaves bring a fresh, slightly citrusy flavor and aroma to the dish.

Potatoes

Boiled potatoes are the main ingredient and provide a creamy texture and a slightly starchy flavor.

Oil

Oil contributes to the overall richness of the dish and provides a base to cook the ingredients. South Indian version generally uses gingelly oil or peanut oil, but you can use any other vegetable oil of your choice.

Lemon juice

This is my secret ingredient which adds a slight tanginess and brightens the flavors.

Step By Step Instructions for Batata Bhaji

Boil medium to large-sized potatoes and chop them into cubes.

Heat 2 tablespoons of oil in a pan or kadai over medium heat.

Add 1/2 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, 1 sprig of curry leaves, 2 chopped green chilies, and a pinch of asafoetida to the pan.

Fry the ingredients for about 1 minute until fragrant.

Then add 1 large sliced onion to the pan and fry until it turns slightly golden brown.

Add 1/2 teaspoon of turmeric powder and mix well.

Add the 2 cups of boiled and cubed potatoes to the pan and mix well with the spices and onions.

If the potatoes do not have enough moisture, add 2-3 tablespoons of water to the pan and cover it with a lid.

Cook for 2-3 minutes on low heat.

After 2-3 minutes, remove the lid and give the mixture a quick stir.

At this point, add 1 teaspoon of lemon juice (optional).

Then throw in a handful of fresh coriander leaves for garnish.

Serve hot with chapati or parathas. Enjoy!

Serving Suggestions For Batata Bhaji

Enjoy this delicious but simple potato bhaji hot with a variety of Indian breads like Chapati, Paratha, or Puri. You can also serve it as a side dish with rice, dal, and a vegetable dish of your choice. For a complete meal, serve it with Masala Dosa, masala idlis, or Aloo Masala Dosa for a tasty breakfast with South Indian coffee and sweets. If you prefer a low-carb option, serve it with a green salad for a light and healthy meal. Batata Bhaji can also be packed in a lunchbox along with aloo bonda for a delicious and nutritious meal on the go.

Storage Suggestions

Storing batata bhaji properly will help preserve its freshness and flavor. To store, first let the bhaji cool to room temperature. Then, transfer it to an airtight container and place it in the refrigerator. It’s important to avoid storing the bhaji in a large container, as this can encourage the growth of bacteria. Instead, use a smaller container and make sure it’s completely sealed. This will help to prevent air from entering and spoiling the bhaji. When reheating the bhaji, you can do so in a microwave or on the stovetop. Just be sure to heat it through to ensure that it’s fully cooked before serving. With proper storage, batata bhaji can last for 2-3 days in the refrigerator.

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