Potato Bhaji

Submitted by love4culinary

"This is a wonderful, authentic recipe! Delicious! I like to eat it with dosai :-)"

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 lb potato
• 1 medium onion, diced
• 1 medium tomatoes, diced
• 1 teaspoon curry powder (more or less as desired)
• 1⁄4 teaspoon salt
• 3 -4 tablespoons cooking oil
• 1⁄4 teaspoon whole mustard seeds
• 1 teaspoon coriander leaves, chopped (can substiture with parsley if coriander leaves are not available)

directions

1. Boil potatoes with skins on (boil as you would for mashed potatoes, just until soft).
2. Remove skins.
3. Mash potatoes lightly, but not as you would for mashed potatoes!
4. There should be nice small chunks in the potatoes but partially mashed.
5. Heat oil on medium heat in a nice sized vessel; add mustard seed.
6. let mustard seed splutter.
7. Add chopped onion, and fry lightly.
8. Add diced tomatoes and fry until soft.
9. Add the chopped coriander leaves (or parsley), curry powder; stir and fry lightly reduce heat to low and add the potato; stir well and just heat through until forms a nice consistancy and spices have mixed in well (approximately 5 mins wont take too long).
10. If the consistancy of the potatoes seems a little too dry you may add a little water- less than 1/4c-- Should not be watery, but nice and thick, only a little moist.
11. Serve!

Reviews

[chia2160]

this was delicious and very easy to prepare. loved the aroma of the curry mustard seed and onions and the flavor of the dish. i did add a few drops of water at the end

 

[Yogi8]

This is delicious! Looks nice too, with the curry to give it a nice color. I only used 1 T oil and then added the scant 1/4 C water near the end. I also dissolved part of a veg bouillon cube in the water for even more flavor, though I don't think it was really needed.

 

[GirlEatsWorld]

I thought this was pretty good. It was easy to make with staple ingredients that I always have one hand. I would add more curry powder for my taste, as I really enjoy highly spiced food. It was a bit dry so I did add just a bit water at the end, not too much.

 

[Charishma_Ramchandani]

This was wonderful! I used 4 medium sized potatoes to make this. I cut down the amount of oil to 1 tbsp. and it was really sufficient. I did not use water at all! I did use the juice of 1 lemon(freshly squeezed) at the end, i.e., after the dish was ready and I mixed it in and then served it. It went wonderful with believe it or not, toasted bread! I did serve it with some cold yoghurt on the side and it was delish! It was nice and thick and yum! I had some with a little rice as well. It was just great!

 

[Lorac]

Quick cooking preserves the color, flavor and texture of all the ingredients. The mustard seed and curry add flavor without over-powering the fresh taste of the tomatoes and cilantro. I microwaved a 1 pound russet potato, which I peeled and chopped, then added 1/2 cup of water to moisten the mixture. India style cuisine is new to me. This dish is a very simple, not too spicy (hot or exotic) introduction to an addicting flavor experience.