Dry Potato Sabzi | How to make Dry Potato Sabzi

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By Amarendra Mulye
Created on 30th Jul 2015
  • Dry Potato Sabzi, How to make Dry Potato Sabzi
Dry Potato Sabziby Amarendra Mulye
  • Dry Potato Sabzi | How to make Dry Potato Sabzi (50 likes)

  • 2 reviews
    Rate It!
  • By Amarendra Mulye
    Created on 30th Jul 2015

About Dry Potato Sabzi

Batatyachi Sukhi Bhaaji (????????? ???? ????) i.e. Potato Dry Sabzi used to be commonly served as a main course vegetable during traditional Maharashtrian weddings or festivities. There are many ways of making this simple delicacy, but the method given here is more of traditional (except usage of ginger paste, lemon juice and use of Methi seeds in tempering). Onions or Garlic may be used in this vegetable, however, since this vegetable is made on festive occasions, usage of Onions and Garlic is not prescribed.

The delicious and mouthwatering Dry Potato Sabzi is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Dry Potato Sabzi is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Dry Potato Sabzi. Amarendra Mulye shared Dry Potato Sabzi recipe which can serve 3 people. The step by step process with pictures will help you learn how to make the delicious Dry Potato Sabzi. Try this delicious Dry Potato Sabzi recipe at home and surprise your family and friends. You can connect with the Amarendra Mulye of Dry Potato Sabzi by commenting on the page. In case you have any questions around the ingredients or cooking process. The Dry Potato Sabzi can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Dry Potato Sabzi with other users

  • Prep Time0mins
  • Cook Time20mins
  • Serves3People
Dry Potato Sabzi

Ingredients to make Dry Potato Sabzi

  • 4 medium Potatoes
  • 1 tspn Sugar
  • Salt to taste
  • For Tempering:
  • 4 tbspn Oil
  • 7-8 Methi Seeds
  • 1/4 tspn Asafoetida
  • 1/2 tspn Mustard Seeds
  • 1/2 tspn Cumin Seeds
  • 7-8 Curry leaves
  • 4 chopped Green Chillies
  • 1/2 tspn Turmeric Powder
  • 1 tspn Ginger Paste
  • 1 tspn Lemon Juice
  • For Garnishing:
  • 2 tbspns Scrapped Coconut
  • 2 tbspns chopped fresh Coriander leaves

How to make Dry Potato Sabzi

  1. Pre-preparation: Wash the Potatoes and add a pinch of Salt while boiling them. Addition of Salt to the water while boiling prevents the potatoes from breaking. Once cooked, peel the potatoes and chop them in small equal cubes.
  2. To make Potato Bhaaji: Heat the Oil in a non-stick Pan. Add Fenugreek seeds, Asafoetida, Mustard Seeds, Cumin Seeds. Once it starts crackling, add the Green Chilies, Curry leaves, Ginger Paste and Turmeric Powder . Saute it for few seconds and add the Potato Cubes into the tempering.
  3. Gently mix the Potatoes Cubes such that the tempering is evenly coated on the Cubes. Coat the tempering gently to avoid the Potato Cubes from breaking. Check the seasoning and add additional Salt and Sugar, if required. Now cover the Pan with lid and allow it to cook for 8-10 minutes on medium flame till it starts releasing steam.
  4. Once done, turn off the flame. Finally, add chopped fresh Coriander leaves, freshly scrapped Coconut and lemon juice. Serve hot with Roti or Puri.
My Tip: Notes 1. Alternatively, you may make this Bhaaji by marinating the potatoes in Salt, Sugar, Asafoetida and Turmeric Powder. Apply Salt, Sugar, Asafoetida and Turmeric Powder to the boiled potato cubes and rest it for 10-15 minutes. Then follow the normal method given above for tempering. 2. Ensure that the lemon juice is added at the end, or else the Bhaaji will taste bitter. 3. The quantity of Oil required to make this Bhaaji is slightly more. But reducing the amount of Oil impacts the final taste of the vegetable. 4. If you want to use Onions, then add finely chopped Onions in the tempering before adding the potatoes and cook till it turns pink. Then, add the Potato Cubes and follow the method given above. 5. Apart from Onions as given in note 4 above, you may also add Chana Dal or Urad Dal in the tempering. In Marathi language, this is called as 'Vyanjan' (??????) 6. The green chillies may also be replaced with dry Red Chillies.

Reviews for Dry Potato Sabzi (2)

Ekta Widge23 days ago
Varied a little but the outcome was yumm
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Sandhya Karandikara year ago
All time favourite
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