Potato bhaji ( potato sabji) recipe with step by step pictures
Potato sabji is a sidedish recipe for poori, chapathi, roti and for dosas. It is very tangy and tasty recipe. Potato sabji is a north- indian sidedish. It is very easy and quick recipe. In south Indian cuisine, sidedishes for poori and chapathi is always a masala or gravy. But In north indian cuisine, sabji is the main accompaniment. This recipe is a no onion no garlic recipe. Try this recipe and let me know how it turns out to you.
Check out my other sidedish recipes for poori and chapathi
Enjoy the food!
Ingredients :
. potato - 3 medium sized
. Tomatoes - 3 medium sized
. sesame oil - 2 tblsp
. Mustard seeds - 1 tsp
. Cumin seeds - 1 tsp
. Fenugreek seeds - 1 tsp
. Green chillies - 2 (slited)
. curry leaves - 1 sprig
. Turmeric powder - 1 pinch
. Chilli powder - 1 tsp
. Coriander powder - 2 tsp
. Garam masala - 1/2 tsp
. Salt to taste
. Kasuri methi - 1 tsp ( optional)
. coriander leaves - to garnish
Method :
1. Wash and peel the skin of the potatoes. Chop the potatoes into small cubes.
2. Roughly chop tomatoes. Grind into puree in the mixer jar.
3. Heat oil in the pressure cooker. Add mustard seeds . After it crackle, add cumin seeds and fenugreek seeds . Let it become golden brown.
4. Add green chillies and curry leaves. Saute for few secs. Add chopped potatoes. Saute for a min.
5. Add tomatoes puree. Saute until raw smell goes out. Add turmeric powder, chilli powder and coriander powder. Saute until oil separates.
4. Add green chillies and curry leaves. Saute for few secs. Add chopped potatoes. Saute for a min.
5. Add tomatoes puree. Saute until raw smell goes out. Add turmeric powder, chilli powder and coriander powder. Saute until oil separates.
6. Add 1 1/2 cup water. Add garam masala and salt. Cover with lid. Pressure cook for 2 -3 whistles.
7. Gently mash the potatoes with laddle. Cook until you get gravy consistency. Add crushed kasuri methi and coriander leaves . Switch off the flame. Serve.
Pictorial :
1) Peel the skin and chop the potatoes into small cubes.
2) Take roughly chopped tomatoes in a mixer jar.
3) grind to make tomato puree.
4) Heat oil in the pressure cooker. Add mustard seeds.
5) After it crackle, add cumin seeds and fenugreek seeds.
6) Let it become golden brown. Add green chillies and curry leaves. Saute for few secs.
7) Add potatoes.
8) saute for a min.
9) Add tomato puree.
10) Saute until raw smell goes out.
11) Add turmeric powder, chilli powder and coriander powder.
12) Mix well. Cook until oil separates.
13) Add 1 1/2 cup water.
14) Add garam masala.
15) Add salt.
16) cover with lid. Pressure cook for 2-3 whistles.
17) Gently mash the potatoes. Cook until it becomes gravy consistency. Add kasuri methi.
18) Add coriander leaves. Switch off the flame.
19) Serve.
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