Maharashtrian Batatyachi Bhaji Recipe: Quick and Simple Aloo Sabzi
Maharashtrian Batatyachi Bhaji is a vibrant and flavorful potato dish that exemplifies the heart of Maharashtrian cuisine. This delightful aloo sabzi, featuring boiled potatoes and a medley of aromatic spices, is perfect for a quick lunch or as an accompaniment to your favorite Indian flatbreads. With minimal preparation and cooking time, this recipe promises to become a staple in your culinary repertoire. Here’s how to make it!
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 2, boiled and coarsely chopped |
| Onion | 1, roughly chopped or sliced |
| Ginger | 1 inch, grated |
| Green Chillies | 2, finely chopped |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Coriander (Dhania) Leaves | 2 sprigs, finely chopped |
| Salt | To taste |
| Sunflower Oil | 1 tablespoon |
| Mustard Seeds | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Curry Leaves | 1 sprig |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 kcal |
| Protein | 3g |
| Carbohydrates | 25g |
| Dietary Fiber | 3g |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4
Instructions
-
Prepare the Ingredients:
Begin your cooking journey by gathering all the ingredients listed above, ensuring that everything is washed, chopped, and ready to go. This preparation not only streamlines the cooking process but also allows the flavors to meld beautifully. -
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Heat the Oil:
In a heavy-bottomed pan, pour in the sunflower oil and place it over medium heat. Once the oil is sufficiently heated, add the mustard seeds and cumin seeds, allowing them to crackle and release their aromatic oils. This step is crucial as it builds the base flavor for your sabzi. -
Sauté the Aromatics:
Add the grated ginger, finely chopped green chillies, and roughly chopped onions to the pan. Toss in the curry leaves and asafoetida. Sauté the mixture for a few minutes until the onions soften and become translucent, infusing the oil with their sweetness. -
Incorporate the Potatoes:
At this stage, sprinkle in the turmeric powder and add salt to taste. Gently fold in the boiled and coarsely chopped potatoes, stirring well to ensure that each piece is coated with the aromatic mixture. The golden hue of the turmeric will beautifully enhance the dish. -
Simmer the Bhaji:
Cover the pan with a lid, reduce the heat to low, and let the Batatyachi Bhaji simmer for a few minutes. This simmering time allows the potatoes to absorb the flavors of the spices and become perfectly infused. -
Finish with Coriander:
After simmering, taste the bhaji and adjust the salt if necessary. Finally, fold in the finely chopped coriander leaves, which will add a fresh brightness to the dish. -
Serve:
Carefully transfer the Maharashtrian Batatyachi Bhaji to a serving bowl. This delightful dish pairs wonderfully with Puri, Sooji Halwa, and Aluchi Bhaji, making it an excellent choice for a weekend lunch. For a traditional experience, serve it alongside Puran Poli, which beautifully complements the flavors of the aloo sabzi.
This Maharashtrian Batatyachi Bhaji recipe is not only quick and easy but also packed with flavors and nutrients, making it an ideal choice for those busy weeknights or leisurely weekend meals. Embrace the vibrant tastes of Maharashtra with this delightful aloo sabzi that showcases the essence of Indian home cooking. Enjoy your culinary journey, and may your kitchen be filled with warmth and the delightful aroma of this classic dish!
