Potato Bhaji, Aloo Bhaji
by Tarla Dalal
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A tangy combination of boiled potatoes and sautéed onions spiced with chillies and perked up with lemon juice, potato bhaji is the stuffing used in Masala Dosa .
It also goes well with chapati and puri , and if cooked with a little water to make a gravy-like version, it goes well with idli too!
- Heat the oil in a broad non-stick pan or kadhai, add the mustard seeds and curry leaves and sauté on a medium flame for 30 seconds.
- Add the onions and sauté on a medium flame for 2 minutes.
- Add the turmeric powder and potatoes, mix well and cook on a medium flame for 1 to 2 minutes, while mashing it lightly with a back of the spoon.
- Add the green chilli paste, lemon juice, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve hot.
Potato Bhaji Video, Aloo Bhaji by Tarla Dalal
Potato Bhaji, Aloo Bhaji recipe with step by step photos
Like Potato Bhaji (Aloo Bhaji). Potato is one of the most beloved vegetables. In fact, every region and every household has a different way to cook this humble vegetable. While it pairs amazingly well with most veggies, but the fun of having potatoes just tossed in a few spices is very different. Also, cooking potatoes is very quick and easy. So, here are few of my favorite aloo subzi variations that you would love to try :
For preparing the Potato Bhaji (Aloo Bhaji), we require around 1.5 cups of boiled and chopped potatoes. For boiling the potatoes, firstly scrub and wash them very well. We have taken 4 medium sized potatoes.
Chop the boiled potatoes into cubes with a knife and keep aside.
Also, we will chop onions & coriander for the aloo bhaji and keep ready.
For making the Potato Bhaji (Aloo Bhaji), heat the oil in a broad non-stick pan or kadhai.
Once the oil is hot, add the mustard seeds. My mother even adds urad dal and cumin seeds in the tadka of the batata bhaji. It totally depends on your preference.
When the seeds crackle, add the curry leaves and sauté on a medium flame for 30 seconds. Don’t let the tadka burn or else the potato bhaji might taste bitter.
Add the onions. If you are making this dry potato bhaji on vrat then skip adding onions.
Sauté the onions on a medium flame for 2 minutes or till they are soft and translucent.
Add the turmeric powder.
Add the potatoes. If you want a little mushy aloo bhaji then add around ¼ cup of water at this stage.
Mix well so the spices coat the Potato Bhaji (Aloo Bhaji) very well.
Add the green chilli paste to Potato Aloo Bhaji. Finely chopped green chillies can also be added but, I refer this recipe of green chilli paste and make a batch & store in the refrigerator.
Add the lemon juice. You can add a little sugar to balance the sourness if you want.
Finally, add the coriander and salt to the Potato Bhaji (Aloo Sabzi) .
Mix well and cook on a medium flame for 1 minute, while stirring Potato Bhaji (Aloo Bhaji) occasionally. Our Maharashtrian style batatyachi bhaji is ready!
Serve the batata bhaji hot with poori or masala puri for breakfast. You can even serve this aloo bhaji with a sada dosa to make it a masala dosa. Our has more than 140+ quick Indian subzi recipes that would come handy on a busy day.
Nutrient values (Abbrv) per serving
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