Indian Potatoes with Mustard Seeds Sookhi Bhaji
Transform your everyday potatoes into a bold, flavorful masterpiece with this Indian Potatoes with Mustard Seeds (Sookhi Bhaji) recipe! Featuring tender, golden potato cubes infused with the vibrant aromas of mustard seeds, curry leaves, and a touch of asafoetida, this dish is a quintessential Indian dry curry. Spiced with turmeric, cumin, and a pinch of red chili powder, it delivers a perfect balance of warmth and zest, while freshly chopped cilantro and a squeeze of lemon juice add a fresh, zesty finish. Quick to prepare and ideal as a side dish, this vegan and gluten-free recipe pairs beautifully with roti, parathas, or steamed rice, making it a versatile addition to any meal. Bring the authentic flavors of India to your table with this easy and aromatic dish!
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Recipe Information
Ingredients
- 4 medium (about 600g) Potatoes
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 10 fresh leaves Curry leaves
- 2 small, finely chopped Green chili
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Coriander powder
- 0.25 teaspoon Red chili powder
- 1 teaspoon (adjust to taste) Salt
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Peel the potatoes and dice them into small bite-sized cubes. Rinse the diced potatoes in cold water to remove excess starch and set them aside.
Heat the vegetable oil in a large skillet or frying pan over medium heat.
Once the oil is hot, add the mustard seeds and let them pop for about 30 seconds.
Add the cumin seeds and asafoetida, stirring for another 10 seconds until aromatic.
Toss in the fresh curry leaves and chopped green chilies. Stir for about 20 seconds until the curry leaves become crisp.
Add the diced potatoes to the pan and stir to coat them evenly with the tempered spices.
Sprinkle the turmeric powder, coriander powder, red chili powder, and salt over the potatoes. Mix well to combine.
Cover the pan with a lid and cook on low to medium heat for 15-20 minutes, stirring occasionally, until the potatoes are tender and evenly cooked. Be careful not to mash the potatoes as you stir.
Once the potatoes are cooked, remove the lid and increase the heat slightly to allow any excess moisture to evaporate. Stir gently to ensure the potatoes stay intact.
Turn off the heat and garnish with freshly chopped cilantro and a drizzle of lemon juice.
Serve hot as a side dish with roti, paratha, or steamed rice.
Nutrition Facts
Calories |
2512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2617 mg | 114% | |
| Total Carbohydrate | 516.3 g | 188% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 30.1 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 13156 mg | 280% | |
*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.
