Maharashtrian Batatyachi Bhaji Recipe – Quick and Simple Aloo Sabzi
Maharashtrian Batatyachi Bhaji is a simple yet delicious dish made with potatoes. It’s a wonderful recipe that requires minimal spices and a small amount of oil, making it a healthy choice. The vibrant and subtle flavors come from ingredients like curry leaves, ginger, and green chilies. Whether you’re preparing it for a regular meal or as part of a bhog for Lord Ganesha, this dish can be made with ease and enjoyment.
Cuisine: Maharashtrian
Course: Lunch
Diet: Vegetarian
Ingredients for Maharashtrian Batatyachi Bhaji
Below are the ingredients you’ll need to create this delicious Maharashtrian Aloo Sabzi:
| Ingredient Name | Quantity |
|---|---|
| Potatoes (Aloo), boiled and coarsely chopped | 2 |
| Onion, roughly chopped or sliced | 1 |
| Ginger, grated | 1 inch piece |
| Green Chillies, finely chopped | 2 |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Coriander (Dhania) Leaves, finely chopped | 2 sprigs |
| Salt | To taste |
| For the Seasoning | |
| Oil | 1 tablespoon |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Curry leaves | 1 sprig |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Instructions for Maharashtrian Batatyachi Bhaji
Follow these steps to prepare the delicious Maharashtrian Batatyachi Bhaji:
-
Prepare the Ingredients:
Start by preparing all your ingredients. Boil and coarsely chop the potatoes, roughly chop the onions, and finely chop the ginger, green chilies, and coriander leaves. -
Heat the Oil:
In a heavy-bottomed pan, heat 1 tablespoon of oil over medium heat. -
Add the Seasoning:
Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to crackle for a few seconds to release their aromas. -
Add the Aromatics:
Add the grated ginger, chopped green chilies, onions, and curry leaves to the pan. Sprinkle in the asafoetida (hing). Stir everything together and sauté for a few minutes, until the onions become soft and translucent. -
Add Spices and Potatoes:
Add the turmeric powder and salt to the pan. Stir well to mix in the turmeric and evenly coat the onions and spices. Now, add the boiled potatoes, making sure to gently mix everything together until the potatoes are well-coated with the masalas. -
Simmer the Bhaji:
Cover the pan and reduce the heat to low. Let the Batatyachi Bhaji simmer for a few minutes so that the potatoes soak in the flavors of the seasoning. Stir occasionally. -
Check and Serve:
Once the potatoes are well-mixed with the masalas and have absorbed the flavors, check for salt and adjust according to taste. Stir in the chopped coriander leaves and mix well. -
Serve:
Remove the Batatyachi Bhaji from the heat and transfer it to a serving bowl. This dish can be served alongside puri, sooji halwa, and aluchi bhaji for a complete Maharashtrian meal. Traditionally, it’s also enjoyed with Puran Poli made with toor dal and chana dal for special occasions.
Enjoy your Maharashtrian Batatyachi Bhaji as a wholesome, flavorful dish that brings the authentic taste of Maharashtra to your table. Whether you’re preparing this for a festival or as a regular lunch, it’s sure to delight every palate!
