Potato Bhaji

Potato Bhaji

Batata Bhaji (Potato curry)


2 big potatoes
2 chopped green chillies (decrease the quantity if you do not want it too spicy)
2 garlic chopped
½ inch ginger chopped
1 big onion sliced
½ tsp turmeric powder
½ cup green peas cooked (optional)
2 sprigs coriander leaves
½ tsp mustard seeds
Pinch of Asfoetedia (hing)
1 tsp Cumin seeds (jeera)
½ cup cooked greens peas (optional)
1 cup water


  • Take 2 tbsp oil in a saucepan. Add the mustard seeds and wait till it splutters.
  • Add the cumin seeds and the hing.  Keep the fire on slow or the hing and cumin seeds might get burnt.
  • Now add the chopped ginger garlic and green chilly.
  • Saute for a minute.  Add the slice onion and sauté for 3-4 minutes or till the onions turns a light brown in colour.
  • Now add salt and turmeric powder.  Mix nicely.
  • Add the chopped potato. Mix and add water.
  • Cover and cook on medium fire.  Once the potato gets cooked, mash it slowly and mix.
  • If you need more gravy you can keep it a bit watery or cook it for some more time to get a mash potato texture.
  • Add the green peas and cook for another 2-3 minutes.
  • Remove from fire and garnish with chopped coriander leaves.

Have it with hot puris or chappati.

Tips: Cook the peas uncovered to retain the green color.

Comments / Suggestions are invited.


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