OK before we proceed with the recipe let me just tell you that we’re going to see a lot of potato recipes on this site. Potatoes are very friendly as you can never go wrong with them. Irrespective of the way you cook, they’ll always be tasty. You can curry them, cook them dry or just boil and mash them with some basic seasoning and they still will be super tasty. This recipe is a dry style potato dish widely consumed across western and southern part of India, does not take more than 5 minutes to cook and is tasty AF. You can have it with puris, rotis or sandwich it between breads and toast it. So let’s begin with the Maharashtrian Batatyachi Bhaji.
What you will need!
- Potatoes – 3 medium – boiled, peeled and cut in cubes (Bro tip: To boil – Pierce the potato all around with a fork and microwave it on high power for 3 mins)
- Onion – 1 medium – chopped
- Garlic – 2 Tbps – chopped
- Ginger – 1 Tsp – chopped
- Green chilies – 2 – chopped
- Mustard Seeds – 1 Tsp
- Cumin – 1 Tsp
- Asafoetida (Hing) – 1 pinch
- Turmeric – ½ Tsp
- Curry Leaves – 8 to 10
- Coriander Leaves – a handful – chopped
- Oil – 2 Tbsp
- Salt – Taste
- Heat oil in a non-stick kadhai and add the mustard and cumin seeds. Let them splutter.
- Add green chilies, curry leaves and hing and cook for another 10-15 seconds.
- Add garlic and let them brown slightly (do not overcook it) and follow it by ginger and the chopped onions.
- Let the onions go slightly transparent and add the turmeric. Sauté for a minute over medium flame.
- Finally goes in the potatoes and chopped coriander. Add salt to taste and cook for another 2 minutes and you’re done.