Sukhi Aloo Bhaji, Dry Potato Sabzi


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Sukhi Aloo Bhaji, Dry Potato Sabzi

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sukhi aloo bhaji recipe | Gujarati dry potato bhaji | dry potato sabzi Indian style batata bhaji | with 19 amazing images.

sukhi aloo bhaji recipe | Gujarati dry potato bhaji | dry potato sabzi Indian style batata bhaji is a simple everyday fare in many Gujartai households. Learn how to make batata bhaji.

To make sukhi aloo bhaji, heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for a few seconds. Add all the other ingredients, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve hot.

Yearning to experience the true flavours of Gujarat? Go for this exemplary subzi. A dry preparation of potatoes, sautéed with a traditional tempering and everyday ingredients like ginger and garlic, this dry potato sabzi Indian style has a unique flavour that is spicy, sweet and tangy, all at one go.

Easy and quick to make, it is an authentic Gujarati subzi, ideal to include in any normal meal. Gujarati dry potato bhaji tastes awesome when served with Pooris, rice and Kadhi.

The essence of this batata bhaji is perfectly cooked potatoes. You can cook them in a pressure cooker or on an open flame on a stove top. And when you have limited time on hand, try the quick method of cooking potatoes in a microwave.

Tips for sukhi aloo bhaji. 1. Prefer to make potato cubes of medium to large size. Very small cubes of potatoes tend to become mushy after cooking. 2. To make this sabzi vrat friendly, avoid the garlic paste and curry leaves and replace salt with rock salt (sendha namak). 3. You can cool this bhaji, pack in an air tight container and easily carry it to work.

Enjoy sukhi aloo bhaji recipe | Gujarati dry potato bhaji | dry potato sabzi Indian style batata bhaji | with step by step photos.

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Sukhi Aloo Bhaji, Dry Potato Sabzi recipe - How to make Sukhi Aloo Bhaji, Dry Potato Sabzi

Preparation Time:    Cooking Time:    Total Time:     3Makes 3 servings
Show me for servings

Ingredients

For Sukhi Aloo Bhaji
2 cups boiled potato cubes
1 1/2 tbsp oil
1 tsp cumin seeds (jeera)
4 curry leaves (kadi patta)
1 tsp green chilli paste
1/2 tsp garlic (lehsun) paste
2 tbsp finely chopped coriander (dhania)
1 1/2 tsp sugar
1 1/2 tsp lemon juice
salt to taste
Method
For sukhi aloo bhaji

    For sukhi aloo bhaji
  1. To make sukhi aloo bhaji, heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for a few seconds.
  2. Add all the other ingredients, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  3. Serve the sukhi aloo bhaji hot.

Sukhi Aloo Bhaji, Dry Potato Sabzi video by Tarla Dalal

Sukhi Aloo Bhaji, Dry Potato Sabzi recipe with step by step photos

What is sukhi aloo bhaji made of?

  1. Sukhi aloo bhaji is made of 2 cups boiled potato cubes, 1 1/2 tbsp oil, 1 tsp cumin seeds (jeera), 4 curry leaves (kadi patta), 1 tsp green chilli paste, 1/2 tsp garlic (lehsun) paste, 2 tbsp finely chopped coriander (dhania), 1 1/2 tsp sugar, 1 1/2 tsp lemon juice and salt to taste.

If you like sukhi aloo bhaji

  1. If you like sukhi aloo bhaji, then also try other Gujarati sabzis like
    • undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with 60 amazing images.
    • karela batata nu shaak recipe | aloo karela sabzi | karela bateta nu shaak | bitter gourd potato sabzi.
    • methi papad recipe | methi papad nu shaak | Rajasthani methi papad | methi papad ki sabzi | with amazing 17 images.

How to make boiled potato cubes for sukhi aloo bhaji

  1. To chop potatoes for sukhi aloo bhaji | Gujarati dry potato bhaji | dry potato sabzi Indian style | batata bhaji, you first need to buy the perfect potatoes. Potatoes should be firm, well-shaped and relatively smooth, and should be free of decay that often manifests as wet or dry rot. In addition, they should not be sprouting or have green colouration since this indicates that they may contain the toxic substance that imparts an undesirable taste. 
  2. Wash the potatoes very well with clean water to make it free of dirt if any. Wash it under running water to prevent any sort of contamination.   
  3. Wipe it with a clean kitchen towel. 
  4. Place them in a flat dish in a pressure cooker and pressure cook for 2 to 3 whistles. Alternatively you can boil them in enough water with a little salt in a deep pan on a stove top for approximately 10 to 15 minutes.
  5. Peel the potatoes and discard the peels. 
  6. Using a knife cut the potatoes into medium to big sized cubes. Keep the potato cubes aside.  
     

How to make sukhi aloo bhaji

  1. To make sukhi aloo bhaji | Gujarati dry potato bhaji | dry potato sabzi Indian style | batata bhaji, heat 1 1/2 tbsp oil in a deep non-stick pan.
  2. Add 1 tsp cumin seeds (jeera)
  3. Add 4 curry leaves (kadi patta)
  4. Sauté on a medium flame for a few seconds.
  5. Add 1 tsp green chilli paste. If you wish you can add finely chopped green chillies instead. 
  6. Add 1/2 tsp garlic (lehsun) paste. This is optional. If you wish you can avoid it. 
  7. Add 2 tbsp finely chopped coriander (dhania)
  8. Add 1 1/2 tsp sugar. Most Gujarati sabzis have sugar in their daily sabzis. 
  9. Balance it with the addition of 1 1/2 tsp lemon juice. This lends a perfect sweet and sour flavour. 
  10. Add salt to taste.
  11. Mix all the ingredients for sukhi aloo bhaji | Gujarati dry potato bhaji | dry potato sabzi Indian style | batata bhaji gently. 
  12. Cook on a medium flame for 2 to 3 minutes. Keep stirring occasionally so the sabzi doesn’t stick to the pan. 
  13. Serve sukhi aloo bhaji | Gujarati dry potato bhaji | dry potato sabzi Indian style | batata bhaji hot.
     

Nutrient values (Abbrv) per serving
Energy140 cal
Protein1.1 g
Carbohydrates17.2 g
Fiber1.2 g
Fat7.5 g
Cholesterol0 mg
Sodium8 mg

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Reviews

Sukhi Aloo Bhaji, Dry Potato Sabzi
5
 on 27 Jul 17 02:17 PM


This recipe is so often made at my house , the perfect combo of spice and potatoes, just love it with hot puris for breakfast or even in my tiffin for lunch...