Potato Bhaji

Potato Bhaji is one of those humble dishes that delivers big flavour with very little effort. Lightly spiced, fragrant with curry leaves, and finished with fresh lemon and coriander, this dish is perfect alongside puris, dosas, or chapatis!

Ingredients

• 5 to 6 medium potatoes, slightly over boiled and cut into 1-inch cubes

• 2 tbsp oil

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• ¼ tsp asafoetida (hing)

• 8 to 10 curry leaves

• 1 inch ginger, finely minced

• 6 garlic cloves, finely minced

• 1 to 2 green chillies, finely sliced

• 1- 1 1/2 tsp turmeric powder

• 1 large onion, thinly sliced

• 2 tsp lemon juice

• 2 - 4 tbsp water

• Salt, to taste

• 1 tbsp fresh coriander, finely chopped

Method

1. Heat oil in a medium pot over medium heat. Once hot, add the mustard seeds. When they begin to splutter, add the cumin seeds and sauté until fragrant.

2. Sprinkle in the asafoetida, then add the curry leaves. Stir carefully as they may splutter.

3. Add the minced ginger, garlic, and green chillies. Sauté until aromatic and the raw smell disappears.

4. Stir in the turmeric powder and cook for a few seconds, just until combined.

5. Add the sliced onions and a small pinch of salt. Sauté until the onions turn soft and translucent.

6. Add the boiled potato cubes and gently mix until all the potatoes are evenly coated with the masala.

7. Add the lemon juice and water, give it a mix before covering and cooking it for 3-5 minutes, stirring occasionally. 

8. Lightly mash some of the potatoes as they cook to create a softer, slightly creamy texture while still keeping some chunks intact.

9. Remove from heat and garnish with freshly chopped coriander.

Serving Suggestions

• Serve hot with puri or chapati

• Use as a dosa filling

• Add to toast for a spicy breakfast sandwich

• Pair with dal and rice for a comforting meal