Best Potato Bhaji Recipes

KOBI BATATA BHAJI (INDIAN FRIED CABBAGE AND POTATO)

Steps:

• Heat vegetable oil in a skillet over medium heat. Add cumin seeds, chili, turmeric, and garam masala and toast until fragrant, about 30 seconds.
• Add cabbage and potato and cook, stirring frequently, until cabbage starts to wilt, about 5 minutes. Season with salt and continue cooking until potato is soft, 5 to 10 more minutes. Serve hot garnished with cilantro.

GEETA AUNTIE'S POTATO (AND VEGETABLE) BHAJI

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
• Heat vegetable oil over medium heat; saute onion, stirring frequently, until fragrant, 2 to 3 minutes. Add tomato and cook until onion is softened and tomato is tender, 5 to 10 minutes. Stir potatoes, garam masala, cayenne pepper, salt, and sugar into onion-tomato mixture; simmer, stirring frequently, until flavors have blended, about 5 minutes. Stir cilantro into potato mixture and cook for 1 minute.

POTATO AND ONION BHAJI

Steps:

• Boil the potatoes in salted water for about 12 minutes, drain and keep aside.
• Heat the ghee in a wok over a medium flame. When hot add the mustard seeds.
• When the mustard seeds pop (a few seconds) add the onions and garlic. Stir fry until the onions change colour.
• Add the chili powder and turmeric and stir fry for a further 2 minutes.
• Add the potatoes and whole chilies to the wok and stir fry until the potatoes are coated in the turmeric, chili powder and mustard seeds.
• Add 2 or 3 tablespoons of water and salt, cover the wok and cook on a low light for a further 5 minutes.
• Serve with the fresh coriander.

PAV BHAJI ON POTATO ROLLS

Steps:

• Make the bhaji (vegetables): In a small pot, combine the cauliflower, peas, and 3 cups water and bring to a boil over high heat. Reduce the heat to medium-high, cover, and cook until the cauliflower is soft and fork-tender, 7 to 10 minutes. Thoroughly drain, then return the vegetables to the pot and use a potato masher or fork to lightly mash them (they should still be chunky, just more incorporated). Set aside.
• Peel the potatoes, put them in a bowl, and use the potato masher or fork to mash them (don't worry if there are still a few small lumps). Set aside.
• In a medium pan over medium-high heat, warm the oil. Once the oil begins to shimmer, swirl in the turmeric. Add the coriander, red chile powder, and tomatoes and cook until the tomatoes have started to soften, 3 to 4 minutes. Reduce the heat to low, add 2 tablespoons water and the green chile, and simmer for about 4 minutes, using a spoon or spatula to mash the tomatoes into a chunky sauce as they cook.
• Add the mashed potatoes, the cauliflower-pea mixture, the salt, and 1/4 cup water. Increase the heat to medium-low and cook until the mixture starts to resemble a thick stew, 5 to 7 minutes. Add more water, 1 tablespoon at a time, if it's looking too dry. Taste and adjust the salt if needed. Stir in the cilantro, turn off the heat, and transfer the bhaji to a bowl. Wipe out the pan.
• Make the pav: Split each bun in half and butter each side. Warm the pan you used for the bhaji over high heat and toast the buns in the pan, buttered-side down, until golden brown, about 1 minute.
• Assemble the pav bhaji: Evenly portion the bhaji on each bun half (like an open-faced sandwich) and top each with a tablespoon of diced onion plus a generous squeeze of lime juice. Serve with remaining onion and lime wedges alongside.

POTATO BHAJI

Steps:

• Boil potatoes with skins on (boil as you would for mashed potatoes, just until soft).
• Remove skins.
• Mash potatoes lightly, but not as you would for mashed potatoes!
• There should be nice small chunks in the potatoes but partially mashed.
• Heat oil on medium heat in a nice sized vessel; add mustard seed.
• let mustard seed splutter.
• Add chopped onion, and fry lightly.
• Add diced tomatoes and fry until soft.
• 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).
• 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.
• Serve!

PEA AND POTATO BHAJI

Steps:

• Heat the oil and fry the ginger and chilli till fragrant.
• Add the potatoes and Garam Masala and cook for 10 minutes or until cooked through.
• Add the boiled peas and salt, and stir through the coriander.