This incredible Dry potato bhaji recipe has got the potatoes, onions and tomatoes are cooked together with basic Indian spices and finished with coriander leaves.
I was just being adventurous with this recipe,unlike the traditional potato bhaji recipes, the texture of this dish is right in between a potato curry and dry potato dish like tawa aloo- not runny at the same time not really dry or thick as well ( I think just managed to get it right). I have just followed the basic recipe but I have tweaked here and there towards the finishing to get sour and tangy flavor, with this being said- I am not done with this recipe as yet, next time I will come with the spicy version of it, so stay tuned..
- Potatoes – 500 gms
- Red onion- 2 medium, chopped
- Tomatoes – 2 medium, chopped
- Oil – 2 Tbsp
- Ajwain seeds – 1/2 Tbsp
- Cumin seeds – 1/2 Tbsp
- Chilly powder – 3/4 Tbsp
- Turmeric powder – 1Tbsp
- Coriander powder – 1 Tbsp
- Cumin powder – 1/2 Tbsp
- Salt to taste
- Lemon juice – 1 Tbsp
- Coriander leaves- 1 Tbsp, chopped
- Peel and cut potatoes, chop onion and tomatoes and set them aside.
- Heat oil in skillet, crackle cumin seeds, saute for few seconds.
- Add half of the chopped onion and cook until they are transparent.
- Add powdered spices such as cumin, turmeric, chilly and coriander and cook.
- When you get the cooked flavor (this would approximately take about 2-3 minutes), add lemon juice.
- Add half of the chopped tomatoes and cook until the tomatoes become mushy and mixed well.
- Add potatoes now, add a cup of water, season with salt and cook on a simmering fire.
- When the potatoes are done, using the back side of a spoon, smash them.
- Now you need increase the temperature medium-high and saute well.
- When you semi-dry ( just be mindful to get the right texture), add rest of the chopped onion and tomatoes.
- Continue to cook for a couple of minutes on a low flame