Batata Bhaji, a classic Maharashtrian dish, is a comforting and flavorful potato curry. Made with a medley of spices, mustard seeds, and green chilies, it's a versatile vegetarian dish enjoyed as a side or with bread in Indian cuisine.
The blend of spices, the tender potatoes, and the rich, savory flavors come together to create a taste sensation that's hard to resist.
Whether you're looking for a comforting side dish for a family dinner or a satisfying breakfast to brighten up your day, Batata Bhaji delivers on taste and satisfaction.
Batata Bhaji is relatively easy to prepare, making it an ideal choice for both beginners and experienced cooks. The ingredients are readily available, and the cooking process is straightforward, offering a taste of authentic Indian cuisine without requiring extensive culinary expertise.
It can be easily customized to suit your spice tolerance and personal preferences. So, whether you're craving a taste of India or simply looking to whip up a quick and flavorful meal, making Batata Bhaji is a choice that brings joy to your taste buds and your kitchen alike.
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What Is Batata Bhaji?
Batatyachi (Batata) Bhaji is a traditional Maharashtrian (from the state of Maharashtra in India) potato curry or sabzi.
It's a simple and flavorful dish that features potatoes as the main ingredient. The term "Batatyachi" refers to "potato," and "Bhaji" means "vegetable dish" or "curry."
In Batatyachi (Batata) Bhaji, potatoes are typically diced and cooked with a blend of spices, including mustard seeds, cumin seeds, turmeric, red chili powder, and sometimes other ingredients like green chilies, curry leaves, and coriander leaves.
The dish can vary in spiciness and flavor profile based on individual preferences and regional variations.
It's often served with traditional Maharashtrian flatbreads like bhakri or chapati, but it can also be enjoyed with rice. This potato curry is a comforting and popular vegetarian dish in Maharashtrian cuisine.
Batata Bhaji Ingredients
Here's a description of ingredients used in cooking Batata Sabji:
Potatoes (Batata): Potatoes are a versatile and widely used vegetable in Indian cuisine. They are the star ingredient in Batata Sabji and add a hearty and starchy element to the dish.
Mustard Seeds (Rai): Mustard seeds are tiny, round seeds used for tempering. When heated in oil, they release a nutty and slightly spicy flavor.
Cumin Seeds (Jeera): Cumin seeds are an essential spice in Indian cuisine. They have a warm, earthy, and slightly nutty flavor. They are often used for tempering and as a spice in various dishes.
Asafoetida (Hing): Asafoetida is used as a flavor enhancer and has a pungent, garlicky aroma.
Green Chilies: Green chilies add heat and can vary in spiciness, so you can adjust the quantity based on your spice tolerance.
Curry Leaves: Curry leaves are aromatic leaves used for tempering and seasoning and have a unique, slightly citrusy flavor.
Turmeric Powder (Haldi): Turmeric powder is known for its vibrant yellow color and earthy, slightly bitter taste. It's a common spice used for its color and flavor, as well as its potential health benefits.
Salt: Salt enhances the flavors of other ingredients and balances the overall taste of the dish.
Fresh Coriander Leaves (Cilantro): Fresh coriander leaves are used as a garnish. They add a fresh flavor and a pop of green color.
These are some of the key ingredients you'll need to make Batata Sabji recipe.
How To Make Batatyachi Bhaji
Maharashtrian Batata Bhaji, also known as Aloo Sabzi or Potato Curry, is a popular and simple vegetarian dish from the Indian state of Maharashtra. It's a flavorful and comforting dish made with potatoes and a blend of spices. Here's a basic recipe for Maharashtrian Batata Bhaji:
Using mortar and pestle, roughly grind green chili, ginger, and handful of fresh cilantro. Keep it aside.
Heat oil in a pan or kadai over medium heat.
Add mustard seeds and cumin seeds. Let them splutter.
Add asafoetida, green chili-cilantro mixture, and curry leaves. Sauté for a minute. Add turmeric powder, and sauté for a few seconds.
Roughly mash the potatoes with your hand and add them to the pan.
Mix to coat the potatoes with the spices evenly. Add salt to taste and mix.
Add a splash of water, cover the pan, and simmer on low heat for a few minutes.
Garnish with chopped coriander leaves (cilantro). Squeeze some lemon juice (optional) and serve.
Serve hot with chapati, roti, or puri.
You can adjust the spice levels to suit your taste. Enjoy this delicious Maharashtrian dish as part of your meal!
Instant Pot Batatyachi Bhaji
Making Batatyachi Bhaji (Maharashtrian-style potato curry) in an Instant Pot is convenient and yields delicious results. Here's a step-by-step guide to preparing it:
Start by turning on the Instant Pot and selecting the "Sauté" function.
Heat the oil in the Instant Pot's inner pot. Once hot, add mustard seeds and cumin seeds. Allow them to splutter.
Add asafoetida, chopped green chilies-cilantro mixture, and curry leaves. Sauté for a minute or until they become aromatic.
Add the diced potatoes and sauté them for a couple of minutes, allowing them to lightly brown.
Add turmeric powder, and salt. Stir well to coat the potatoes evenly with the spices.
Add a splash of water to prevent the spices from burning and to help create steam. This will help cook the potatoes faster. Scrape any browned bits from the bottom of the pot.
Cancel the "Sauté" function and close the Instant Pot with its lid, ensuring the steam release valve is set to the "Sealing" position.
Select the "Pressure Cook" or "Manual" function and set it to cook at high pressure for about 4-5 minutes.
Once the cooking cycle is complete, allow for a natural pressure release (NPR) for about 5 minutes. Then, carefully release any remaining pressure by turning the steam release valve to "Venting."
Open the Instant Pot, and you should have perfectly cooked Batatyachi Bhaji.
If the curry has excess liquid, you can use the "Sauté" function again to simmer and thicken it to your desired consistency.
Garnish with chopped fresh coriander leaves (cilantro) before serving.
Your Instant Pot Batatyachi Bhaji is now ready to be enjoyed as a delightful and flavorful side dish with chapati, rice, or your favorite Indian bread.
Storage
Store Batata Sabji in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in a microwave or on the stovetop until it's hot thoroughly before serving.
Tips For Delicious Batata Bhaji
Here are some helpful tips for making a delicious Batata Sabji (potato curry):
Choose the Right Potatoes: Use waxy or all-purpose potatoes like Yukon Gold or Russet for Batata Sabji. These potatoes hold their shape well when cooked and have a good texture.
Uniform Potato Size: Cut the potatoes into uniform-sized pieces to ensure they cook evenly. This prevents some pieces from becoming overcooked while others remain undercooked.
Tempering Spices: Pay attention to the tempering stage with mustard seeds, cumin seeds, and curry leaves. Properly tempering these spices adds depth of flavor to the dish.
Balancing Spices: Adjust the level of spices (chili powder, green chilies, etc.) according to your heat preference. Remember, you can always add more later, but you can't reduce the heat once it's too spicy.
Stir Occasionally: While cooking, stir the potatoes occasionally to prevent sticking to the pan and to ensure even cooking.
Garnish with Fresh Herbs: Adding freshly chopped coriander leaves (cilantro) as a garnish not only adds flavor but also brightens up the dish with its vibrant green color.
Adjust Consistency: Control the consistency of the curry by adding water as needed. Some prefer a dry Batata Sabji, while others like it slightly saucy.
Reheating: When reheating leftover Batata Sabji, you might need to add a splash of water to maintain its moisture and prevent it from becoming too dry.
Serve Hot: Batata Sabji is best enjoyed when served hot and freshly made. The flavors are more vibrant when it's just cooked.
FAQ's
Potato Bhaji refers to a popular Indian dish made from potatoes (potato) that are typically spiced, seasoned, and cooked to create a flavorful and often mildly spicy potato curry or stir-fry. It is a versatile and common vegetarian preparation served as a side dish in Indian cuisine.
The number of calories in a serving of Batata Bhaji can vary based on factors like the portion size, the recipe used, and the ingredients included. On average, a 1-cup (approximately 250g) serving of Batata Bhaji may contain around 150-200 calories, but this can vary significantly, so it's advisable to check the specific recipe and portion size for accurate calorie information.
Bhaji is a popular Indian snack or side dish typically made of gram flour (besan) mixed with various ingredients like vegetables, spices, and herbs. The mixture is formed into a batter and deep-fried to create crispy fritters or pakoras, often served with chutney or as a street food snack.
Potato Recipes
Easy Batata Bhaji [Maharashtrian Batatyachi Bhaji]
Equipment
Ingredients
- 3-4 medium-sized potatoes boiled, peeled; For Instant Pot, use raw, peeled, diced potatoes.
- 2 tablespoon oil vegetable oil or peanut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon asafoetida hing
- 1-2 green chilies chopped (adjust to your spice preference)
- 1 inch ginger
- handful of fresh cilantro
- 8-10 curry leaves
- ½ teaspoon turmeric powder
- Salt to taste
- Fresh coriander leaves cilantro for garnish
- 1-2 tablespoon water
Instructions
Stovetop Batata Bhaji
- Using mortar and pestle, roughly grind green chili, ginger, and handful of fresh cilantro. Keep it aside.
- Heat oil in a pan or kadai over medium heat.
- Add mustard seeds and cumin seeds. Let them splutter.
- Add asafoetida, green chili-cilantro mixture, and curry leaves. Sauté for a minute. Add turmeric powder, and sauté for a few seconds.
- Roughly mash the potatoes with your hand and add them to the pan.
- Mix to coat the potatoes with the spices evenly. Add salt to taste and mix.
- Add a splash of water, cover the pan, and simmer on low heat for a few minutes.
- Garnish with chopped coriander leaves (cilantro). Squeeze some lemon juice (optional) and serve.
- Serve hot with chapati, roti, or puri.
Instant Pot Batata Bhaji
- Start by turning on the Instant Pot and selecting the "Sauté" function.
- Heat the oil in the Instant Pot's inner pot. Once hot, add mustard seeds and cumin seeds. Allow them to splutter.
- Add asafoetida, chopped green chilies-cilantro mixture, and curry leaves. Sauté for a minute or until they become aromatic.
- Add the diced potatoes and sauté them for a couple of minutes, allowing them to lightly brown.
- Add turmeric powder, and salt. Stir well to coat the potatoes evenly with the spices.
- Add a splash of water to prevent the spices from burning and to help create steam. This will help cook the potatoes faster. Scrape any browned bits from the bottom of the pot.
- Add ¼ cup of water, and mix well.
- Cancel the "Sauté" function and close the Instant Pot with its lid, ensuring the steam release valve is set to the "Sealing" position.
- Select the "Pressure Cook" or "Manual" function and set it to cook at high pressure for about 2 minutes.
- Once the cooking cycle is complete, allow for a natural pressure release (NPR) for about 5 minutes. Then, carefully release any remaining pressure by turning the steam release valve to "Venting."
- Open the Instant Pot, and you should have perfectly cooked Batatyachi Bhaji.
- If the curry has excess liquid, you can use the "Sauté" function again to simmer and thicken it to your desired consistency.
- Garnish with chopped fresh coriander leaves (cilantro) before serving.
Notes
- Tips For Delicious Batata Bhaji
- FAQ's
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
KEYWORD
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