Potatoes With Fresh Curry Leaves Bhaji Recipes

POTATO BHAJI RECIPE

Steps:

• Peel the potatoes and dice them into small cubes
• Wash them thoroughly and place them in a pressure cooker and add 1/2 cup water and 1/2 tspn salt into the pressure cooker
• Close the pressure cooker and place it on medium flame and let 1 whistle blow
• As soon as 1 whistle blows off, turn the flame off
• As soon as you turn the flame off, release the whistle of the pressure cooker and release all the steam from cooker
• Open the cooker lid and keep the potatoes aside
• In a skillet or vessel add 1 tbspn ghee or oil and place it on medium flame
• Once the ghee turns hot, add the Cumin seeds and Mustard seeds
• Once the mustard seeds start to splutter, add the onions and chillies and mix well
• After about 5 minutes, add the Curry leaves and Ginger Garlic paste
• Let this cook for at least 7-8 minutes
• Then add in the potatoes along with the water
• Add turmeric powder, salt and lemon juice
• Mix it all well
• After about 3-4 minutes, add the chopped coriander and let it cook for another 2-3 minutes. You can add more lemon juice if u like.
• Your potato Bhaji is ready
• Enjoy your potato Bhaji with hot pooris or chapatis or dosas!! Enjoy????????????
• Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

PATAL POTATO BHAJI

Steps:

• Chop the boiled potatoes into small pieces.
• Heat a kadai and add 2 teaspoon oil.
• Add mustard seeds and after the flutter add cumin seeds and urad dal.
• Add asafeotida, curry leaves and green chillies and sauté for few seconds.
• Add finely chopped onion and sauté till onion turns pinkish.
• Now add minced garlic and sauté till raw smell of garlic goes away.
• Add turmeric powder and mix well.
• Add chopped boiled potato, ½ cup water and mix well.
• Simmer for 5 minutes.
• Add salt to taste and switch off the gas. Garnish with chopped coriander leaves and serve hot.

POORI BHAJI

Steps:

• Boil the potatoes till they are cooked completely.
• Once they are warm, peel them and chop.
• In a pan, heat oil. Add cumin, mustard and urad dal.
• Fry till the mustard crackles and starts making sound and the urad dal begins to turn brown.
• Add the chopped onion. Fry till they become soft & transparent.
• Now add the ginger and green chilies. Fry for a minute.
• Add the curry leaves. Stir and fry for some seconds.
• Add the turmeric and asafoetida. Stir and fry for some seconds. Don't burn the turmeric.
• Next, add the chopped potatoes, half of the coriander leaves.
• Stir. Now add 3/4 water and salt. Stir and cover the pan.
• Let the bhaji simmer for 5-6 minutes on a low flame.
• There should be some moisture in the bhaji and it should not be very dry.
• Add the remaining coriander leaves.
• Stir and serve the bhaji hot with pooris, chapatis or dosa.

ALOO BHAJI RECIPE

Steps:

• Heat a large skillet (see note) over low-medium heat. (Note: on my electric range which heats from 1-10, I set the heat at 4 for these potatoes.)
• Add oil and ghee / butter and stir gently until melted.
• Add potatoes in a single layer and cover with a lid.
• Cook potatoes, covered, without stirring, for 10 minutes (resist the urge to lift the lid and check on them - keeping the lid closed helps them to steam and get started cooking).
• Remove the lid and use a spatula to gently flip the potatoes. Over the top of the potatoes scatter jalapeños, mustard seeds, and onion. Cover and continue to cook for 10 minutes more.
• Remove the lid and season potatoes with salt, dried turmeric, and garlic powder.
• Continue cooking potatoes, flipping them occasionally with a spatula, until potatoes are very tender, 5 to 10 minutes more (depending on the size of the potato cubes).
• Remove potatoes from heat and stir in cilantro and lime juice. Taste and season with some more salt, if needed.
• Serve immediately. (Great with a spoonful of plain yogurt on top!)

POTATOES WITH FRESH CURRY LEAVES (BHAJI)

Steps:

• Boil potatoes in salted water until half-cooked - about 5 minutes. Drain and set aside.
• Melt the ghee in frying pan. Add mustard seeds and curry leaves. Cook until sizzling. Add onion, garlic and chili.
• Cook gently over low heat until onion is soft and slightly browned.
• Add potatoes and ground cumin. Mix well. Fry until potatoes are lightly browned - about 5 minutes.
• Season with salt. Add cumin seeds and cilantro. Serve immediately.