Potato Bhaji
Bright, flavorful, and irresistibly comforting, Potato Bhaji is a classic Indian stir-fry that's quick to prepare and packed with aromatic spices. This vibrant dish features tender potatoes infused with the earthy warmth of turmeric, the nutty pop of cumin and mustard seeds, and the zesty bite of curry leaves and green chilies. Enhanced by caramelized onions, fresh coriander, and a splash of tangy lemon juice, it offers a delightful balance of flavors in every bite. With just 15 minutes of prep time and a versatile nature, Potato Bhaji makes the perfect side dish to enjoy with puri, roti, or steamed rice. Discover the essence of simple yet satisfying Indian home cooking with this easy, gluten-free, and vegan recipe!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 2 pieces Green chilies
- 8 pieces Curry leaves
- 1 teaspoon Turmeric powder
- 1 medium (thinly sliced) Onion
- 1 teaspoon Salt
- 2 tablespoons (chopped) Coriander leaves
- 1 teaspoon Lemon juice
Instructions
Peel the potatoes and dice them into small cubes. Rinse thoroughly and set them aside in a bowl of water to prevent discoloration.
Heat the oil in a large skillet or pan over medium heat.
Add the mustard seeds and let them splutter. Then, add the cumin seeds and sauté for 30 seconds until aromatic.
Add the green chilies (sliced lengthwise) and curry leaves to the pan. Stir for a few seconds.
Add the sliced onion and sauté until translucent, about 2-3 minutes.
Sprinkle the turmeric powder over the onions and stir well.
Drain the diced potatoes and add them to the pan. Mix everything thoroughly so the potatoes are evenly coated in the spices.
Add salt and 1/4 cup of water to the pan. Stir, cover, and cook on low heat for 12-15 minutes, stirring occasionally to prevent sticking.
Check if the potatoes are tender by piercing with a fork. If not, cook for a few more minutes, adding a small amount of water if needed.
Once the potatoes are cooked, remove the lid and let any excess moisture evaporate by cooking for 2-3 more minutes on medium heat.
Turn off the heat and stir in the chopped coriander leaves and lemon juice.
Serve the Potato Bhaji hot as a side dish with roti, puri, or steamed rice.
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1983 mg | 86% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 11.4 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2240 mg | 48% | |
*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.
