Soy-Free Batata Bhaji
Brighten up your table with the irresistible flavors of Soy-Free Batata Bhaji—a traditional Indian potato stir-fry that's simple, aromatic, and completely soy-free! This vibrant dish features tender cubes of potatoes perfectly coated in a delicious blend of turmeric, mustard seeds, cumin, and fragrant curry leaves, all sautéed in rich coconut oil. A touch of asafoetida and freshly grated ginger heighten the aroma, while green chilies deliver a subtle kick. Finished with a sprinkle of fresh coriander and a tangy squeeze of lemon juice, this vegan and gluten-free side dish is both light and satisfying. Ready in under 40 minutes, it's perfect to pair with rice, Indian bread, or as a stand-alone snack!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 2 medium (slit lengthwise) Green chilies
- 10 leaves Curry leaves
- 1 inch (grated) Ginger
- 0.25 teaspoon Asafoetida
- 1 teaspoon Salt
- 2 tablespoons (chopped) Coriander leaves
- 1 tablespoon Lemon juice
Instructions
Peel the potatoes and cut them into small cubes, approximately 1 cm in size. Rinse them under cold water to remove excess starch and set aside.
Heat the coconut oil in a large skillet or pan over medium heat.
Add mustard seeds and cumin seeds to the oil. Allow them to splutter for about 30 seconds.
Add the slit green chilies and curry leaves to the pan, and sauté for another minute until they release their aroma.
Stir in the grated ginger and cook for an additional minute, ensuring it is well integrated with the spices.
Add asafoetida and turmeric powder, and sauté briefly, taking care not to burn the spices.
Introduce the cubed potatoes to the pan, stirring well to coat them with the spices.
Add salt and about 1/4 cup of water to the pan. Cover with a lid and let it cook on low heat for about 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking, adding more water if necessary.
Once the potatoes are cooked through, remove the lid and increase the heat to medium. Sauté the potatoes for another 5 minutes to allow them to slightly crisp up.
Turn off the heat and add chopped coriander leaves and lemon juice. Mix well.
Serve hot as a side dish with Indian bread or enjoy it as a flavorful addition to a rice meal.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2427 mg | 106% | |
| Total Carbohydrate | 116.8 g | 42% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 8.4 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3036 mg | 65% | |
*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.
