An another favourite dish from India. This potato curry/batatyachi bhaji/batatyachi chutney(as we call it) served as breakfast along with fried puffed bread (poori/puri)in north India. In Maharashtra, It is the most common dish which gets served along with daal, rice, some vegetarian curries, pickles and some sweet, Specifically when the guest is vegetarian 🙂 or when we offer naivedya to god.
Serves: 3-4 People
4-5 Medium size potatoes (boiled and peeled)
1 big onion/2 small onions
1/4 Tsp mustard seeds/rai
1/4 Tsp cumin seeds
4-5 Green chilies(chopped)
Ginger garlic paste(3-4 garlic cloves and 1/4 inch ginger)
6-7 Curry leaves
1/4- 1/2 Tsp turmeric
pinch of asefoetida
salt for taste
1-2 Tbsp oil
chopped coriander for garnishing
How to cook potatoes?
wash potatoes 2-3 times to remove dirt. In a pressure cooker, take some water, salt and potatoes. Turn on the heat on medium to low heat and let it cook till one whistle. then turn off the gas and let it cool on its own. Do not open till its pressure goes off by itself. Then peel and keep aside(make small pieces).
Heat oil in a pan , add mustard seeds, let it splutter. now add cumin seeds and ginger garlic paste. Saute till garlics raw smell goes off, now add chopped green chilies, add chopped onion(sprinkle some salt to fasten the cooking) and cook on low to medium heat till it onion becomes translucent and it starts to become light golden.Meanwhile, make small pieces of potatoes. Add Curr leaves, turmeric, asefoetida and mix well.
Add potatoes, salt and mix well. cove and cook for 3-4 minutes. Garnish with chopped coriander serve with roti, chapati, poori along with daal, rice.
1)Potato should be boiled till it gets completely cooked from the inside.
2) While adding salt to curry, keep in mind that we have added some salt during boiling the potatoes and also at the time of cooking onions.
3) This curry taste good when it’s little spicy. The amount of green chilies varies depending on its spiciness.