Potatoes with Fresh Curry Leaves Bhaji
Elevate your mealtime with the bold, aromatic flavors of Potatoes with Fresh Curry Leaves Bhaji, a vibrant Indian-inspired side dish bursting with spices. Perfectly diced potatoes are tossed in a fragrant medley of mustard seeds, cumin, and garlic, with the zing of green chilies and the earthy essence of fresh curry leaves taking center stage. A touch of turmeric lends a golden hue, while slow cooking ensures the potatoes are tender and infused with every savory note. This easy, one-pan dish is ready in just 35 minutes and pairs beautifully with steamed rice, fluffy flatbreads, or as a satisfying snack on its own. Garnished with fresh coriander for a pop of color and flavor, this curry-leaf-infused delight is your go-to recipe for a quick, flavorful, and crowd-pleasing dish.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 15 pieces Fresh curry leaves
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 2 pieces Green chilies
- 3 pieces Garlic cloves
- 2 tablespoons Cooking oil
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves (optional)
- 50 milliliters Water
Instructions
Wash, peel, and dice the potatoes into 1-inch cubes. Set aside in a bowl of cold water to prevent browning.
Finely chop the garlic and green chilies. Keep them ready for use.
Heat the cooking oil in a large skillet or heavy-bottomed pan over medium heat.
Add the mustard seeds to the hot oil. As soon as they begin to pop, add the cumin seeds and fry for about 30 seconds until aromatic.
Lower the heat slightly and add the garlic, green chilies, and fresh curry leaves. Stir-fry for about 1 minute until fragrant but not browned.
Drain the diced potatoes and add them to the pan. Stir well to coat the potatoes in the spiced oil mixture.
Sprinkle the turmeric powder and salt over the potatoes, and mix everything thoroughly.
Add the water to the pan, cover with a lid, and allow the potatoes to cook over medium-low heat for 10-12 minutes, or until tender. Stir occasionally to prevent sticking.
Once the potatoes are cooked through and the water has mostly evaporated, remove the lid and increase the heat slightly to dry out any excess moisture while stirring gently.
Garnish with freshly chopped coriander leaves if using.
Serve hot as a side dish with rice, flatbreads, or as a standalone snack.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 7.8 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2933 mg | 62% | |
*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.
