This basic, simple and easy Indian potato curry has a dry texture and can be served as flavor enhancing, delicious accompaniment to various Indian breads. Learn how to make yummy dry potato bhaji with this easy recipe.
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|3 large Potatoes, boiled, peeled and cut into cubes|
|1/4 teaspoon Mustard Seeds (rai)|
|1/2 teaspoon Cumin Seeds (jeera)|
|1 pinch Asafoetida (hing)|
|4-5 Curry Leaves|
|1 Onion, sliced (optional)|
|1/2 teaspoon grated Ginger|
|2 Green Chillies, finely chopped|
|1/4 teaspoon Turmeric Powder (haldi)|
|1 teaspoon Coriander Powder|
|1 teaspoon Lemon Juice (optional)|
|1 tablespoon Fresh Coriander Leaves, chopped|
|2 tablespoons Cooking Oil|
- Heat oil in a kadai. Add mustard seeds; when they begin to crackle, add cumin seeds, asafoetida and curry leaves. Sauté for few seconds
- Add sliced onion and sauté until it turns transparent. Add ginger and green chilli; sauté for a minute.
- Add turmeric powder, coriander powder, salt and lemon juice; mix well.
- Add potatoes and mix gently using spatula.
- Cook for 3-4 minutes over low flame. Turn off the flame.
- Transfer dry potato bhaji to a serving bowl and garnish with fresh coriander leaves.
Tips and Variations:
- Do not add onion, if you want to prepare this dish for vrat or fasting days like Navaratri or Shivratri.
- Add 1/2 cup chopped tomatoes in step 3 for variation.
- You can also use red chilli powder instead of fresh green chilli.
- Mash potatoes a little with spoon in step-4 if you like mashed bhaji.
Taste: Spicy and mild tangy
Serving Ideas: It makes delicious meal when served with masala puri and mango shrikhand. It can also be used as filling to prepare widely known south Indian dish, masala dosa.