1/1 Photo of Potatoes With Fresh Curry Leaves (Bhaji)
Ma Field's Note:
None of the Bahji recipes on 'Zaar seem to have curry leaves so I thought I'd throw this one into the mix. From "Cardamom & Coriander" by Simon Morris. He states this is the real thing, served as snack food on the beaches of Bombay. This one makes up as a sort of Indian hash brown dish. The spice combination is the thing that makes is sing. Do your best to get fresh, fresh, fresh! You may use butter with a drop of oil (to prevent burning) rather than ghee if desired.
My Private Note
Units: US | Metric
- 8 ounces potatoes, diced to 1/4 inch
- 2 tablespoons ghee
- 1 teaspoon brown mustard seeds
- 10 curry leaves
- 3 tablespoons onions, chopped fine
- 2 garlic cloves, minced
- 1 small green chili pepper, seeded and minced
- 2 tablespoons ground cumin
- 3/4 teaspoon salt
- 1 teaspoon roasted cumin seed
- 1 tablespoon cilantro, chopped
- 1Boil potatoes in salted water until half-cooked - about 5 minutes. Drain and set aside.
- 2Melt the ghee in frying pan. Add mustard seeds and curry leaves. Cook until sizzling. Add onion, garlic and chili.
- 3Cook gently over low heat until onion is soft and slightly browned.
- 4Add potatoes and ground cumin. Mix well. Fry until potatoes are lightly browned - about 5 minutes.
- 5Season with salt. Add cumin seeds and cilantro. Serve immediately.
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Nutritional Facts for Potatoes With Fresh Curry Leaves (Bhaji)
Serving Size: 1 (88 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 125.2
- Calories from Fat 66
- Total Fat 7.4 g
- Saturated Fat 4.0 g
- Cholesterol 16.3 mg
- Sodium 447.0 mg
- Total Carbohydrate 13.8 g
- Dietary Fiber 2.0 g
- Sugars 1.4 g
- Protein 2.3 g
The following items or measurements are not included: