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Photo of Dry Potato Sabzi by Amarendra Mulye at BetterButter
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Dry Potato Sabzi

Jul-30-2015
Amarendra Mulye
0 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Dry Potato Sabzi RECIPE

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.

Recipe Tags

  • Veg
  • Everyday
  • Maharashtra
  • Main Dish
  • Vegan

Ingredients Serving: 3

  1. 4 medium potatoes
  2. 1 tspn sugar
  3. salt to taste
  4. For Tempering:
  5. 4 tbspn oil
  6. 7-8 methi Seeds
  7. 1/4 tspn asafoetida
  8. 1/2 tspn Mustard Seeds
  9. 1/2 tspn cumin Seeds
  10. 7-8 Curry leaves
  11. 4 chopped Green Chillies
  12. 1/2 tspn turmeric Powder
  13. 1 tspn ginger Paste
  14. 1 tspn lemon Juice
  15. For Garnishing:
  16. 2 tbspns Scrapped coconut
  17. 2 tbspns chopped fresh coriander leaves

Instructions

  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.

Reviews (2)  

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Ekta Widge
Sep-27-2017
Ekta Widge   Sep-27-2017

Varied a little but the outcome was yumm

Sandhya Karandikar
Nov-21-2016
Sandhya Karandikar   Nov-21-2016

All time favourite

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