BATATA SUKHI BHAJI(Maharashtrian Style Dry Potato Subzi)

BATATA SUKHI BHAJI
(Maharashtrian Style Dry Potato Subzi)

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Whenever I am in a dilemma what to cook and don’t have enough veggies in my fridge this humble Aloo (potato) always comes to my rescue… Who doesn’t love potato, I make many different dishes out of it, but recently I made some fresh Maharashtrian style Goda masala and now I am experimenting each and every vegetable and pulse possible with this fragrant masala.. this time thought of spicing up the bland boiled Aloo (Potatoes) to something different and came up with this spicy, crunchy and yum to its core dry potato subzi… added some extra coarsely pounded roasted peanuts and toasted sesame seeds to give the subzi an extra bite… served it with some hot Phulkas, Dal, Salad and some cool Chaas (Buttermilk) to wash it all down with… Nothing can be much soul satisfying than this simple meal in this hot weather,  it can be made in a flash if you have your Goda masala ready… have shared the recipe of goda masala on my blog do try that and if you want to make a quick Goda masala then check out my post of Maharashtrian thali in that I have shared simple recipe with less ingredients of quick goda masala, but if you have all the ingredients for the authentic goda masala then do try it it’s worth the try believe me…

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I have named this dish as batata sukhi bhaji (Maharashtrian style dry potato subzi) as I have added the Maharashtrian special goda masala, but originally the batata sukhi bhaji is not made this way in Maharashtra., this is my take on the dish with my own twist as I like it, and hope you will love it too…

Try this quick and easy Maharashtrian style Batata Sukhi Bhaji (Dry potato subzi Maharashtrian style.

Have shared more vegetarian curries and subzis on my blog do click on the names given to check their recipes hope you will enjoy them too. UNDHIYO , DAL MAKHNI , SARSO KA SAAG , SHAHI PANEER, SOYA BUTTER MASALA, BAINGAN MASALA, GOBI MATAR KEEMA, PANEER BHURJI GRAVYWALA, PANEER BUTTER MASALA, VEG MAKKHAN WALA, DUM ALOO (Bengali Style), MAHARASHTRIAN THALI

FullSizeRender_1RECIPE FOR BATATA CHI BHAJI
Ingredients :

  • 2-3Nos – Large Potatoes boiled peeled and cut into cubes
  • 2 tbsp – Sesame seeds (Til)
  • ¼ th cup – Roasted peanuts coarsely crushed
  • 1 tsp – Chilly powder
  • 1 &1/2 tsp – Coriander powder (Dhania)
  • 1 tbsp – Goda masala (For recipe click here)
  • ¼ th tsp – Garam masala
  • 1 tbsp – Amchoor (Dry mango powder)
  • 1 tbsp – Kasoori methi powder, hand crushed. (Dry fenugreek leaves)
  • ½ tsp – Sugar
  • 1 tbsp – Dry desiccated coconut (Khopra bura)
  • A handful of freshly chopped coriander leaves for garnish
  • Salt to taste
  • 1 tbsp – Oil to fry the masala

FullSizeRender_4 (1)Ingredients for tempering:

  • 1 tsp – Mustard seeds (Rai dana)
  • 1 tsp – Cumin seeds (Jeera)
  • 2 sprigs – Of fresh curry leaves (Kadi patta)
  • 3 to 4 – Chopped green chillies
  • 2 tbsp – Oil to cook the subzi

FullSizeRender_5Method to make the masala:

  1. Heat a pan add 1 tbsp oil add the sesame seeds and roast till it starts popping, lower the flame add the desiccated coconut and fry till the coconut becomes golden in colour.
  2. To this add the roasted and coarsely pounded peanut powder and roast for a few seconds.
  3. To the above mixture add all the dry spices like chilly powder, coriander powder, goda masala, garam masala, amchoor powder, kasoori methi hand crushed, salt and sugar to taste and give a good mix, switch off the flame and take out the masala in a bowl and keep aside.

FullSizeRender_6Method to make the subzi:

  1. In the same pan heat 2 tbsp oil and add the mustard seeds, cumin seeds and let them splutter, lower the flame and add the chopped green chilies and curry leaves.
  2. Immediately add the boiled and cubed potatoes and fry them till the potatoes have become lightly golden.
  3. Now add the above prepared masala and toss the potatoes well so that each piece of potato is coated with the masala all over, cook on medium to high flame for more 5 to 6 minutes.
  4. Check the seasonings and adjust accordingly, switch off the flame.
  5. At last garnish with some chopped fresh coriander leaves, serve hot with some dal, phulkas and salad… your yummy chatpata Batata chi bhaji is ready to be enjoyed.

FullSizeRender_2 (1)NOTE:

  1. I have added less coconut as per the preferences of my family members if you like you can add more for a nice coconut flavor in the dish.
  2. At last some fried cashew nuts can be also added if you are making it for some party of get-togethers it will give the dish a shahi touch.
  3. Amchoor powder can be adjusted according to taste buds as I like my subzi a little more tangy so I have added 1 tbsp.

FullSizeRender_5 (1)Save

 

BATATA SUKHI BHAJI(Maharashtrian Style Dry Potato Subzi)
 
Author:
Recipe type: Main Course, Veg
Cuisine: Indian
Ingredients
  • 2-3Nos – Large Potatoes boiled peeled and cut into cubes
  • 2 tbsp – Sesame seeds (Til)
  • ¼ th cup – Roasted peanuts coarsely crushed
  • 1 tsp – Chilly powder
  • 1 &1/2 tsp – Coriander powder (Dhania)
  • 1 tbsp – Goda masala (For recipe click here)
  • ¼ th tsp – Garam masala
  • 1 tbsp – Amchoor (Dry mango powder)
  • 1 tbsp – Kasoori methi powder, hand crushed. (Dry fenugreek leaves)
  • ½ tsp – Sugar
  • 1 tbsp – Dry desiccated coconut (Khopra bura)
  • A handful of freshly chopped coriander leaves for garnish
  • Salt to taste
  • 1 tbsp – Oil to fry the masala
Ingredients for tempering:
  • 1 tsp – Mustard seeds (Rai dana)
  • 1 tsp – Cumin seeds (Jeera)
  • 2 sprigs – Of fresh curry leaves (Kadi patta)
  • 3 to 4 – Chopped green chillies
  • 2 tbsp – Oil to cook the subzi
Instructions
Method to make the masala:
  1. Heat a pan add 1 tbsp oil add the sesame seeds and roast till it starts popping, lower the flame add the desiccated coconut and fry till the coconut becomes golden in colour.
  2. To this add the roasted and coarsely pounded peanut powder and roast for a few seconds.
  3. To the above mixture add all the dry spices like chilly powder, coriander powder, goda masala, garam masala, amchoor powder, kasoori methi hand crushed, salt and sugar to taste and give a good mix, switch off the flame and take out the masala in a bowl and keep aside.
Method to make the subzi:
  1. In the same pan heat 2 tbsp oil and add the mustard seeds, cumin seeds and let them splutter, lower the flame and add the chopped green chilies and curry leaves.
  2. Immediately add the boiled and cubed potatoes and fry them till the potatoes have become lightly golden.
  3. Now add the above prepared masala and toss the potatoes well so that each piece of potato is coated with the masala all over, cook on medium to high flame for more 5 to 6 minutes.
  4. Check the seasonings and adjust accordingly, switch off the flame.
  5. At last garnish with some chopped fresh coriander leaves, serve hot with some dal, phulkas and salad… your yummy chatpata Batata chi bhaji is ready to be enjoyed.
Notes
1. I have added less coconut as per the preferences of my family members if you like you can add more for a nice coconut flavor in the dish.
2. At last some fried cashew nuts can be also added if you are making it for some party of get-togethers it will give the dish a shahi touch.
3. Amchoor powder can be adjusted according to taste buds as I like my subzi a little more tangy so I have added 1 tbsp.

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