Potato Bhaji

1kg potatoes,Four to five curry leaves,A few mustard seeds,1 tsp turmeric powder,Salt to taste,1 tbsp oil,A bundle of chopped coriander,4 onions,3 tomatoes,A tsp of ginger garlic paste,1 tsp red chilli powder
Chop the potatoes into small cubes and place them in water and sprinkle some salt and keep aside. Chop the onions, tomatoes and coriander and set aside. Pour oil in a pan, add mustard seeds and wait till they pop, then add curry leaves and fry for some time before adding onions. Fry the onions and tomatoes till cooked and then add some ginger garlic paste and stir. Then add the potatoes and turmeric, red chilli powder and salt to taste.

Cover the utensil and keep on a high flame. Keep checking to ensure it does not get burned. When the potatoes are fully cooked, add the chopped coriander as a garnish. Stir for a while and then serve it hot with bread or rotis. You can also use this as a filling to make a potato bhaji roll or a sandwich. It can be had as part of a meal or as a quick snack while on the go.

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Volume 10 Issue 41 | New York | Oct 21

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