Batatyachi Bhaji-Aloo Ki Sabzi-Maharashtrian Batata Bhaji
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
  • 8 Boiled Potatoes (700 gms)
  • 2 Large=200gms Onions-sliced
  • 5-6 Curry Leaves-finely chopped
  • 1-inch Ginger root-finely chopped
  • 4 Green Chilies-chopped
  • 5-6 Cloves of Garlic-finely chopped
  • ¼th Cup fresh Coriander leaves-finely chopped
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Urad Dal
  • ¼ tsp Fenugreek Seeds
  • ¼ tsp Asafoetida Powder
  • 1 tsp Turmeric Powder
  • Salt
  • ½ tsp Sugar
  • 1 Lemon Juice
  • Cooking Oil
  1. We have pressure cooked Potatoes with enough Salt. Adding Salt while boiling ensures that Potatoes don't get cracked. Now we will cut boiled potatoes. Cut into medium sized cubes. Potatoes should not crumble or break while stir frying so we will cut it into medium sized cubes.
  2. Potatoes are cut and ready. Let's now put the pan on heat. In a large Pan, heat 3 tbsp Cooking Oil. Allow Oil to become hot for a perfect Tadka. Add Mustard Seeds, Cumin Seeds, Asafoetida Powder, Fenugreek Seeds, Urad Dal, chopped Curry leaves and chopped Garlic. Let the garlic become brown in color
  3. When Garlic becomes brown in color, add chopped Ginger and fry to remove its raw smell. Now add chopped Green Chilies. Now add sliced Onions and fry on medium heat until it becomes light brown in color.
  4. After 3-4 mins, Onions become soft and changes its color. We will cook for few more mins. After 7 mins, Onions become slightly brown in color.
  5. Now add Turmeric Powder, and cook to remove its raw flavor. After a minute, add chopped Coriander leaves. Now add chopped Potatoes and mix Potatoes with the masala on medium heat.
  6. Add Salt to taste and mix well. Cover and cook on reduced heat for 2 mins.
  7. The aroma from the pan has filled my kitchen. Add Sugar to balance the flavors. Mix well. Finally add lemon juice. Lemon juice provides a tanginess to Batatyachi Bhaji.
  8. Add some chopped coriander leaves and remove the pan from heat
Recipe by Kali Mirch - by Smita at