Shannon (and you) learn how to make Easy Potato Bhaji

Ingredients

• 2 Tbsp Vegetable Oil (neutral oil for tempering)
• 1 tsp Mustard Seeds (yellow mustard seeds)
• 1 tsp Cumin Seeds (whole cumin seeds)
• 1 pinch Asafoetida (Hing) (adds umami, use sparingly)
• 8-10 leaves Curry Leaves (fresh for best aroma)
• 1 inch Fresh Ginger (finely diced)
• 6 cloves Garlic Cloves (minced)
• 1 piece Green Chili (finely chopped, adjust heat to taste)
• 1 tsp Turmeric Powder (for color and earthiness)
• 1 piece Large Onion (sliced thin)
• to taste Salt (helps onions soften)
• 3 medium Potatoes (boiled until soft, peeled, lightly mashed)
• 2 tsp Lemon Juice (freshly squeezed)
• 2 Tbsp Water
• 1 handful Fresh Coriander (chopped)

Instructions

1. Heat Oil and Temper Spices

   Place the skillet over medium‑high heat, add 2 Tbsp vegetable oil, then add 1 tsp mustard seeds and 1 tsp cumin seeds. Let them sizzle until the mustard seeds begin to pop.

   Time: PT2M

   Temperature: Medium‑high

2. Add Aromatics

   Stir in a pinch of asafoetida and 8‑10 fresh curry leaves, letting the leaves release their fragrance for a few seconds.

   Time: PT1M

   Temperature: Medium‑high

3. Sauté Ginger, Garlic & Chili

   Add the finely diced 1‑inch ginger piece, 6 minced garlic cloves, and the chopped green chili. Stir‑fry for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium‑high

4. Introduce Turmeric and Onion

   Sprinkle 1 tsp turmeric powder, then add the sliced large onion and a pinch of salt. Cook, stirring occasionally, until the onion becomes translucent (about 3 minutes).

   Time: PT3M

   Temperature: Medium

5. Boil Potatoes Separately

   While the onion cooks, place 3 medium potatoes in a saucepan, cover with water, bring to a boil, and cook until fork‑tender (≈12 minutes). Drain, peel, and lightly mash them with a fork.

   Time: PT12M

   Temperature: Boil

6. Combine Potatoes with Tempered Mix

   Add the boiled, mashed potatoes to the skillet. Toss gently to coat the potatoes evenly with the spiced onion mixture.

   Time: PT2M

   Temperature: Medium

7. Steam with Lemon and Water

   Stir in 2 tsp fresh lemon juice and 2 Tbsp water, then cover the skillet with a lid. Let it steam for 3‑4 minutes so the flavors meld and any excess moisture evaporates.

   Time: PT4M

   Temperature: Medium

8. Finish with Fresh Coriander

   Uncover, sprinkle the chopped coriander over the bajji, give a final quick toss, and turn off the heat.

   Time: PT1M

9. Serve

   Transfer the potato bajji to a serving dish and enjoy hot as a snack or side.

   Time: PT0M

Nutrition Facts

Calories

155

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

2 g

Ingredient Substitutions

• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Mustard Seeds: Yellow mustard powder (use less)
• Instead of Cumin Seeds: Ground cumin (½ tsp)
• Instead of Asafoetida (Hing): Garlic powder (¼ tsp)
• Instead of Curry Leaves: Bay leaf (1)
• Instead of Fresh Ginger: Ground ginger (¼ tsp)
• Instead of Garlic Cloves: Garlic paste (½ tsp)
• Instead of Green Chili: Jalapeño (½), Red chili flakes (¼ tsp)
• Instead of Turmeric Powder: Fresh turmeric (½ tsp grated)
• Instead of Large Onion: Shallots (2)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Potatoes: Sweet potatoes (same amount)
• Instead of Lemon Juice: Lime juice (2 tsp)
• Instead of Fresh Coriander: Parsley (same amount)

Equipment Needed

• Large Skillet or Frying Pan
• Medium Saucepan
• Cutting Board
• Chef’s Knife
• Measuring Spoons
• Spatula or Wooden Spoon
• Lid that fits skillet
• Colander
• Small Bowl (for spices) (optional)

Critical Steps — Do Not Skip

• Tempering mustard and cumin seeds without burning them
• Ensuring boiled potatoes are soft enough to mash lightly
• Covering the skillet to steam the potatoes for the final 3‑4 minutes

Chef Tips from the Video

• Use fresh curry leaves for authentic aroma; dried leaves lose flavor.
• A squeeze of lemon at the end lifts the whole dish and balances the spices.
• If you like extra crunch, reserve a few boiled potato cubes, lightly fry them separately, and fold in at the end.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 1 month; reheat in a skillet.

Room temperature: Best served hot; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Boil and mash the potatoes up to a day ahead; keep refrigerated and reheat in the skillet with a splash of water.
• Chop ginger, garlic, onion, and coriander in advance and store in airtight containers.

Frequently Asked Questions