Spiced with basic spices, this Batata Bhaji is a simple Maharashtrian potato sabzi that pairs very well with puri, chapati or even pav. Here is how to make it.
About This Recipe
Batata Bhaji, a popular Maharashtrian Aloo sabzi, where Batata means ‘Potato’ and Bhaji means ‘Sabzi’. Spiced with basic spices, this Ukadleli Batatyachi Bhaji is made in almost every Maharashtrian household for their everyday meals.
Aloo Ki Sukhi Sabzi is one of the everyday Sabzis that is prepared in almost every Indian home. I have been making it very often, especially when I am in mood to savour some hot hot Puris with it.
But when I shifted to Pune, I got to taste this batata bhaji, which was just like our regular sabzi with a little change. I asked my Maharashtrian house help about it and she told me the authentic way Marathis make it.
This version of Aloo sabzi was simple and a great change for us, as we have never tried this Batata Bhaji. This Maharashtrian Style Aloo Sabzi has a light yellow colour to it and is lightly spiced unlike the North Indian Aloo Sabzi.
It gets its spicy taste from the use of green chillies and curry leaves gives it a nice Maharashtrian touch.
I have also seen Maharashtrian making it for their special festive meals and it is also a part of their wedding menu. This bhaji is very popular as Naivedya to Lord Ganesh during Ganesh Festival or as part of the Satyanarayan Puja Prasad thali. In this version, onion and garlic are not used.
A simple yet full of flavour sabzi, that is apt for your everyday meals or lunch box. Believe me, if you want that comfort Maharashtrian meal, make this Batata Bhaji with some hot puffed Puris and enjoy.
You can also make it without onions and serve it for your Upwas or Fasting days.
This Batata Bhaji is,
- Lightly Spiced
- Perfect for everyday meals
Potatoes – For this Batata Bhaji, we will need boiled potatoes. Boil, peel and cube the potatoes to make this Aloo Sabzi.
Onions – This recipe uses thinly sliced onions. But you can prepare it without the use of onions too.
Green Chillies – Green Chillies are used to add spice to this lightly spiced Aloo sabzi. You can adjust the amount of green chillies as per your taste.
Curry Leaves – Curry Leaves adds a refreshing taste. Opt for fresh curry leaves, as they deliver a fresh taste and aroma.
Oil – I have used peanut oil, as Maharashtrians use this oil to make Batata Bhaji. You can also use any vegetable oil to prepare this sabzi.
Turmeric Powder – When it comes to spices, you just need turmeric powder, which adds a light yellow colour in the sabzi.
Cashew Nuts – Cashew nuts adds a nice crunch in this soft Aloo sabzi. You can even use peanuts instead of cashew nuts.
Coriander – Garnish the sabzi with freshly chopped coriander leaves at the end for a refreshing taste.
Others – Apart from these ingredients, you will need salt, sugar, hing, mustard seeds, cumin seeds, lemon juice, garlic and ginger.
Salt, Sugar and Lemon Juice combined adds a sweet tangy flavour that makes this sabzi even more delicious.
Step By Step Recipe
Heat oil in a pan.
Once the oil is hot, add mustard seeds, cumin seeds, hing and curry leaves and let them crackle for a few seconds.
Add onion, green chillies, ginger and garlic and fry until onion turns slightly brown.
Add cashew nuts, turmeric powder and fry for a few seconds.
Now add potatoes, salt and sugar and mix well. Cook for 3-4 minutes.
Add lemon juice and fresh coriander and toss well. Serve hot.
Frequently asked Questions:
You can just skip adding onion and garlic to make this sabzi. The process and other ingredients will remain the same.
Traditionally, it is prepared with regular Potatoes, but you can make a healthy version of this sabzi with sweet potatoes too.
Boil, peel and cube the sweet potatoes and follow the same process. The taste of the sabzi will be slightly on a sweeter side due to sweet potatoes.
Traditionally, it is served with hot Puffed Puri and Amarkhand or Aamras in Summers.
I also like to serve it on the side whenever I make Dal with Steamed Rice. You can also enjoy this with Pav or Dosa.
You can store this Batata Bhaji for about 3 to 4 days, stored in an air tight container. Reheat it in a pan or microwave until nice and warm before serving.
You can also use the leftover Batata Bhaji to make Sandwiches, Rolls, Masala Dosa, Stuffed Parathas, Patties etc.
Batata Bhaji Recipe
- 250 g Boiled Potatoes (peeled and cubed)
- 2 tbsp Peanut Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1/4 tsp Hing
- 10-12 Curry Leaves
- 1/2 cup Onion (thinly sliced)
- 2 tsp Green Chillies (chopped)
- 1 tsp Ginger (finely chopped)
- 1 tsp Garlic (finely chopped)
- 2 tbsp Cashew Nuts (Crushed)
- 1/2 tsp Turmeric Powder
- Salt (to taste)
- 1/2 tsp Sugar
- 1 tsp Lemon Juice
- 2 tbsp Fresh Coriander (chopped)
- Heat oil in a pan.
- Once the oil is hot, add mustard seeds, cumin seeds, hing and curry leaves and let them crackle for a few seconds.
- Add onion, green chillies, ginger and garlic and fry until onion turns slightly brown.
- Add cashew nuts and turmeric powder and fry for a few seconds.
- Now add potatoes, salt and sugar and mix well.
- Cook for 3-4 minutes.
- Add lemon juice and fresh coriander and toss well. Serve hot.