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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Batata Bhaji

    Published: Mar 7, 2021 | Last Updated On: Mar 8, 2021 by Neha Mathur

    Batata Bhaji

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    Batata Bhaji is a simple and easy-to-make dry side dish (sabji) from Maharashtrian cuisine. Made using potatoes and basic Indian spices, it pairs well with puri, chapati, and pav. You can even repurpose it for sandwiches, stuffed idli, dosa stuffing, or paratha stuffing.

    Here are some other easy Indian potato recipes that can be made for your everyday meals: Aloo Methi, Aloo Baingan, Punjabi Style Aloo Gobhi, Sindhi Aloo Tuk, and Punjabi Jeera Aloo. 

    Batata Bhaji served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How to Make Batata Bhaji
    • Frequently Asked Questions
    • Serving Suggestions
    • Storing Suggestions
    • You might also like
    • Recipe Card

    About This Recipe

    Batata Bhaji is a popular Maharashtrian aloo dish. Batata here means “potato” and bhaji means “sabzi.” Prepared with basic spices, this Ukadleli Batatyachi Bhaji (boiled potato sabji) is made in almost every Maharashtrian household for everyday meals.

    Batata Bhaji, or Maharashtrian-style aloo sabzi, has a light yellow color from the use of turmeric and is lightly spiced, unlike the North Indian Aloo Sabzi, which is quite hot and spicy.

    Batata Bhaji gets its spicy taste from the use of green chili peppers and curry leaves, which give it a nice Maharashtrian touch.

    Apart from daily meals, I have also seen Maharashtrians making this dish for their special festival meals, and it is also an item on their wedding menu.

    It is very popular as Naivedya (an offering) to Lord Ganesh during Ganesh Festival, or as part of the Satyanarayan Puja Prasad thali. In this version, onion and garlic are not used.

    This sabji is also great to pack for lunch boxes with paratha and poori.

    Ingredients

    Batata Bhaji Ingredients.

    Potatoes – Boil the potatoes, peel them, and cut them into cubes to make sabji.

    Onions – This sabji can be prepared with or without onions. When made for prashad (offering to god) or for upvas (Indian fasting), onions are not added.

    Green Chili Peppers – Green chili peppers are used to add spice to this aloo sabzi. Increase or decrease green chilies as per your taste.

    Curry Leaves – Curry leaves add a refreshing taste.

    Oil – Traditionally, peanut oil is used to make Batata Bhaji. You can also use any vegetable oil or ghee.

    Turmeric Powder – The only spice powder that you need is turmeric powder.

    Cashew Nuts – Cashews add a nice crunch. You can also use peanuts instead of cashews.

    Cilantro – Garnish the sabzi with chopped cilantro (coriander) after preparing, for a refreshing taste.

    Others – Apart from these ingredients, you will need salt, sugar, asafetida (hing), mustard seeds, cumin seeds, lime juice, garlic, and fresh ginger.

    How to Make Batata Bhaji

    Start by boiling 8 oz (220 g) of potatoes. You can boil them in a pressure cooker or Instant Pot, or in a pot over the stove. Once the potatoes are boiled, peel them and cut them into 1-inch cubes, and set them aside. You can also crush the potatoes with your fingers instead of cutting them with a knife.

    Heat 2 tablespoon peanut oil in a pan over medium-high heat. If you don’t have peanut oil, use whichever oil you have.

    Oil heating in a pan.

    Once the oil is hot, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, ¼ teaspoon asafoetida, and 10-12 whole curry leaves, and let them crackle for 4-5 seconds.

    Cumin seeds, mustard seeds, asafoetida and curry leaves added to the pan.

    Add ½ cup thinly sliced onions, 2 teaspoon chopped green chili peppers, 1 teaspoon finely chopped ginger and 1 teaspoon finely chopped garlic. Fry over medium heat until the onions turns slightly brown. It will take 6-8 minutes.

    Notes: Adjust the quantity of chili according to taste. You can skip adding onion, ginger, and garlic if you have any dietary restrictions.

    Onion, ginger, garlic and green chili added to the pan.

    Add 2 tablespoon crushed cashews and ½ teaspoon turmeric powder, and then fry for 3-4 seconds. You can use crushed roasted peanuts in place of cashews.

    Crushed cashew nuts and turmeric powder added to the pan.

    Now add the cubed potatoes, salt (to taste), and ½ teaspoon sugar, and mix well. Cook for 3-4 minutes on medium heat.

    Boiled and cubed potato, salt and sugar added to the pan.

    Add 1 teaspoon lime juice and 2 tablespoon chopped cilantro, and toss well. Serve hot.

    Lime juice and coriander added to ready batata bhaji.

    Frequently Asked Questions

    How do you Batata Bhaji without onion and garlic?

    You can just skip adding onion and garlic to make this sabzi. The process and other ingredients will be the same.

    Can you use sweet potatoes instead of regular potatoes?

    Traditionally, this dish 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 the sweeter side because of sweet potatoes.

    How do you make Batata Bhaji in an Instant Pot?

    To make this sabji in an Instant Pot, you will need raw potatoes instead of boiled potatoes. Peel the potatoes and cut them into cubes.
    Press SAUTE and add oil to the pot.
    Once the oil is hot, add mustard seeds, cumin seeds, asafetida, and curry leaves, and let them crackle for 4-5 seconds.
    Add onion, green chili peppers, ginger, and garlic, and fry for 6-8 minutes until the onions turn slightly brown.
    Add crushed cashews and turmeric powder, and then fry for 3-4 seconds. 
    Now add the cubed potatoes, salt, sugar, and ¼ cup of water, and mix well.
    Close the lid of the pot and set the valve to the sealing position.
    Press CANCEL and then press PRESSURE COOK. Set the timer to 5 minutes on high pressure.
    Once the timer goes off, let the pressure release naturally for 10 minutes.
    Release the remaining pressure manually and open the lid.
    Press SAUTE and cook until all the remaining water is absorbed and the sabji is dry.
    Add lime juice and chopped cilantro, and toss well. Serve hot.

    Serving Suggestions

    Batata Bhaji tastes delicious with Puri or Bhakri. You can also serve it with Roti, Tawa Paratha, Laccha Paratha, Palak Puri, and Bedmi Puri.

    Traditionally, it is served with hot Puffed Puri and Amarkhand, or Aamras in summer.

    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 also use the leftover Batata Bhaji to make sandwiches, rolls, masala dosa, stuffed parathas, patties, etc.

    Storing Suggestions

    You can store this for about 3 to 4 days in an airtight container. Reheat it in a pan or microwave until it is nice and warm before serving.

    You might also like

    • Maharashtrian Misal Pav
    • Bharli Vangi
    • Maharashtrian Puran Poli Sweet
    • Sabudana Thalipeeth (Sago Thalipeeth)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Spiced with basic spices, Batata Bhaji is a simple Maharashtrian potato sabzi that pairs very well with puri, chapati, or even pav. You can even re-purpose it to make sandwiches, stuffed idli, dosa stuffing, or paratha stuffing.

    Batata Bhaji Recipe

    Batata Bhaji is a simple Maharashtrian-style dry potato sabji. It pairs very well with puri, chapati, or even pav. Here is how to make it.
    4.67 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4 people
    Calories: 110kcal
    Author: Neha Mathur

    Ingredients 

    • 2 tablespoons peanut oil (or any other oil)
    • 1 teaspoon mustard seeds
    • 1 teaspoon cumin seeds
    • ¼ teaspoon asafetida (hing)
    • 10-12 whole curry leaves
    • ½ cup thinly sliced onion
    • 2 teaspoons chopped green chili peppers
    • 1 teaspoon finely chopped ginger
    • 1 teaspoon finely chopped garlic
    • 2 tablespoons crushed cashew nuts (or crushed roasted peanuts)
    • ½ teaspoon turmeric powder
    • 8 ounces boiled potatoes (225 g, peeled and cubed)
    • salt (to taste)
    • ½ teaspoon sugar
    • 1 teaspoon lime juice
    • 2 tablespoons chopped cilantro (coriander)
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    Instructions

    • Heat oil in a pan over medium-high heat. 
    • Once the oil is hot, add mustard seeds, cumin seeds, asafetida, and curry leaves, and let them crackle for 4-5 seconds.
    • Add onions, green chili peppers, ginger, and garlic, and fry over medium heat until the onions turns slightly brown. It will take 6-8 minutes.
    • Add crushed cashews and turmeric powder, and fry for 3-4 seconds. 
    • Now add cubed potatoes, salt, and sugar, and mix well. Cook for 3-4 minutes over medium heat.
    • Add lime juice and chopped cilantro and toss well. Serve hot.

    Notes

    Adjust the quantity of chili according to your taste. You can skip adding onion, ginger, and garlic if you have any dietary restrictions.

    Nutrition

    Calories: 110kcal | Carbohydrates: 6g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Sodium: 19mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 108IU | Vitamin C: 53mg | Calcium: 20mg | Iron: 1mg
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