Roasted Potatoes Sukhi Bhaji
Transform your baby potatoes into a vibrant and aromatic delight with this Roasted Potatoes Sukhi Bhaji recipe! Perfectly tender boiled potatoes are pan-roasted to golden perfection and flavored with a tantalizing mix of spices, including mustard seeds, cumin, and turmeric, along with the warmth of grated ginger, green chilies, and fragrant curry leaves. A finishing touch of fresh cilantro and zesty lemon juice elevates this dish into a versatile standout—ideal as a flavorful side dish or a satisfying snack. Quick to make in under 40 minutes and packed with bold flavors, this Indian-inspired recipe is a must-try for anyone seeking a unique twist on roasted potatoes.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Asafoetida (hing)
- 2 small Green chilies
- 1 inch Ginger
- 8 pieces Curry leaves
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (coriander leaves)
- 1 tablespoon Lemon juice
Instructions
Wash the baby potatoes thoroughly and boil them in salted water until they are fork-tender (about 10-12 minutes). Drain and allow to cool slightly.
Once cooled, peel the potatoes (if desired) and cut them in halves or quarters, depending on their size.
Finely chop the green chilies and ginger. Roughly chop the fresh cilantro leaves and set aside.
Heat vegetable oil in a large pan or skillet over medium heat.
Once the oil is hot, add mustard seeds and let them splutter for about 30 seconds.
Add the cumin seeds, turmeric powder, and asafoetida. Stir quickly to avoid burning the spices.
Add the chopped green chilies, grated ginger, and curry leaves. Stir-fry for 1-2 minutes until fragrant.
Gently add the boiled potato pieces to the pan. Mix well to ensure the spices coat the potatoes evenly.
Sprinkle salt over the potatoes and stir to combine.
Allow the potatoes to roast in the pan for 8-10 minutes on medium heat, stirring occasionally, until they develop a golden crust.
Turn off the heat and sprinkle chopped cilantro and lemon juice over the potatoes. Mix gently to retain the roasted texture.
Serve warm as a side dish with your meal or enjoy it as a standalone snack.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 97.5 g | 35% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 5.3 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2384 mg | 51% | |
*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.
