Batatya Chi Sukki Bhaji Sauteed Potatoes and Bell Pepper
Brighten up your weeknight dinners with Batatya Chi Sukki Bhaji, a traditional Indian recipe of sautéed potatoes and bell peppers that's bursting with flavor and vibrant aromas. This quick and easy dry curry combines perfectly tender potatoes with crunchy bell peppers, all infused with a medley of spices like mustard seeds, turmeric, red chili powder, and fragrant curry leaves. The tempering of cumin, green chilies, and a touch of asafoetida creates a mouthwatering base, while the minimal use of oil makes this dish both healthy and satisfying. Ready in just 35 minutes, this versatile recipe is perfect as a side dish or a main course alongside chapati, puri, or steaming dal and rice. With its simple technique and bold flavors, Batatya Chi Sukki Bhaji is a delightful addition to any table, perfect for meal prep or a comforting family dinner.
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Recipe Information
Ingredients
- 3 medium-sized Potatoes
- 2 medium-sized Bell peppers (preferably green)
- 2 tablespoons Oil (any neutral cooking oil)
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Cumin seeds
- 2 pieces Green chilies (slit)
- 0.25 teaspoon Asafoetida (hing)
- 8 leaves Curry leaves
- 1.5 teaspoons (or to taste) Salt
- 2 tablespoons (chopped) Fresh coriander leaves (optional, for garnish)
Instructions
Peel and dice the potatoes into small cubes. Rinse them thoroughly and let them sit in water to prevent discoloration.
Rinse the bell peppers, remove the seeds, and chop them into similar-sized cubes as the potatoes.
Heat the oil in a heavy-bottomed skillet or kadhai on medium heat.
Once the oil is hot, add mustard seeds. Let them sputter for about 10 seconds.
Add the cumin seeds, slit green chilies, asafoetida (hing), and curry leaves. Stir for 30 seconds until aromatic.
Lower the heat slightly and add the turmeric powder and diced potatoes. Mix well to coat the potatoes evenly with the oil and spices.
Cover the skillet with a lid and cook for 8-10 minutes, stirring occasionally, until the potatoes are halfway cooked.
Add the chopped bell peppers and mix them with the potatoes. Sprinkle salt and red chili powder over the mixture. Stir everything thoroughly to ensure even seasoning.
Cover again and cook for an additional 8-10 minutes, stirring occasionally, until the potatoes are tender and the bell peppers are soft but still slightly crunchy.
Remove the lid and increase the heat slightly to allow the vegetables to sauté and develop a slight char, stirring occasionally for 2-3 minutes.
Turn off the heat and let the dish rest for a minute. Garnish with freshly chopped coriander leaves, if using.
Serve hot with chapati, puri, or as a side dish with dal and rice.
Nutrition Facts
Calories |
903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3621 mg | 157% | |
| Total Carbohydrate | 146.5 g | 53% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 15.0 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4059 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
