Batata bhaji recipe (potato curry)

Batata bhaji means potato curry. But, this is somewhat different it’s not a liquid curry, but a quick dry curry. Which is very easy to make and is super delicious. Batata bhaji recipe is easy to make dish with very less ingredients and tastes really good .It’s the perfect lunch box recipe. This batata bhaji recipe is usually made in our household, when we make varan bhat that is plain tur dal and rice. Also is eaten with rice and Fodniche varan recipe (varan dal recipe). It has the right proportion of spices to balance the plain dal and Steamed rice recipe rice meal .

Batata bhaji or aloo ki sabji is eaten almost all across India. And each region has its own way of making this dish. Also people improvise this batata bhaji recipe to suit their tastes and preferences. In some regions it is eaten with puris and is a thick liquid gravy . in some regions its made with very less ingredients and spices whereas in some its an elaborate recipe with a variety of spices. Thus there are different recipes and methods in which potatoes are cooked in different regions.

Here I am sharing a very simple recipe which is made with very less and readily available ingredients .

Quick and easy batata bhaji recipe

Once you have the boiled potatoes ready this dish does not take more than ten minutes to cook. This dish can be had for breakfast lunch or dinner . It can be eaten with puris or just rotis or chappatis and it is a complete meal. Since it has lot of flavours and spice in it . it really doesn’t require another accompaniment or a side dish to go with it . And that is why it is the most popular and favourite tiffin box dish . Its easy to make and yet absolutely delicious and filling.

It can also be eaten with rotis or chapattis. And the leftover of this curry can also be applied on bread to make a plain sandwich.

Or you can apply it on bread and toast it to make a toasted potato sandwich. Or you can also roll it into a roti and some cheese to it and make a potato cheese wrap.

There are many different variations and recipes that you can create from this dry potato curry dish.

This recipe that I am sharing here doesn’t even require cutting onions and tomatoes , the potatoes are simply tempered in chillies and powdered spices and combined well . once you have boiled potatoes ready this dish becomes ready very quickly .

Batata bhaji a quick dry potato curry

Ingredients for Batata bhaji recipe

  • Potatoes – medium sized 5
  • Green chillies – 4 chopped into small pieces
  • Cumin seeds – 1 tsp
  • Mustard seeds – 1tsp
  • Turmeric powder- half tsp
  • Red chilli powder – 1 tsp
  • Coriander leaves – 1 tsp chopped
  • Salt to taste- about 1 tsp
  • Oil- 2 tbsp


Boiling the potatoes

Wash potatoes properly to get rid of any dust or mud particles on top of it . wash it completely clean then take a pressure cooker and boil potatoes in a pressure cooker by adding one and a half glass of water and until three whistles of the cooker . let the pressure cooker cool down completely , then take out the potatoes and run them under cold water.

Peel the potatoes after they are cool slightly. The peel comes off easily when you run them through cold water after taking them out of the cooker.

Cut the boiled and peeled potatoes in bite sized pieces and keep aside

For the tempering

In a kadhai or wok heat up two tbsp of oil and let it heat up.

Once the oil heats up lower the flame and add in one teaspoon of mustard seeds and let them crackle. It’s important that these splutter so that they don’t taste raw and the curry does not become bitter.

Then add in the cumin seeds and let them crackle

Keep the flame low so that the seeds crackle but also do not get burned .

It is very important to heat the oil properly before adding the mustard seeds .Letting them crackle and then adding cumin seeds and letting them crackle completely. If they remain raw they wont taste good . also keep the heat on low so that they get cooked properly by crackling but also do not burn . as these tend to burn quickly keep the flame on low and cook them properly , this would take about less than a minute

Then quickly add in the curry leaves and then the chopped green chillies and stir.  Let the green chillies cook slightly this shall take about ten seconds .

Adding the powdered spices

Then add in half teaspoon turmeric powder , and one teaspoon red chilli powder, and one teaspoon salt , and stir it to mix it properly. And make sure you don’t burn the powdered spices. Powdered spices may burn very easily so make sure that you keep the flame low throughout. If it sticks to the bottom of the pan or wok, you can add in little bit of water , to not make it stick, just about two teaspoons , not much and let the water completely dry up before proceeding to the next step. If the flame is low you wont even need to add in water .

Adding the potatoes

Keep stirring the spices so that they does not burn. And after 2 seconds , add in the chopped potatoes, toss it, so that the spices get coated onto the chopped pieces of the potatoes. Mix them with the spices.

Remember we have to keep the diced potatoes in shape do not completely mash them , we don’t need a paste so we don’t need to mash them completely , also while cutting the potatoes make bite sized cuts , so that they can get cooked easily and evenly . we don’t need big chunks of potatoes nor do we need a mashed paste of it . the consistency is of a dry vegetable dish , so the chopped pieces of the potatoes should not be broken down completely . its okay if some get mashed while stirring but don’t completely mash them .

Add chopped coriander leaves and cover the wok, and let it cook on a low flame, for just about ten to fifteen seconds. Open the lid and mix it gently. Turn off the flame and serve.

You can serve this dish with rotis Easiest everyday Roti recipe (Whole wheat flat bread) or chapattis