Potato Bhaji, also known as Aloo Sabzi or Batata Bhaji is a simple Indian vegetarian dish made of potatoes that is easy to make. It doesn’t have as much grease as French Fries and can be eaten as the main course or even a side-dish. We love having it for meals with puris.
Who does not love Puri Bhaji? I don’t know anyone who would say no that! This is my mom’s version of the Batata Bhaji (Indian potato vegetable dish). And it can be served with pav or rotis or yummy beetroot puris!
What ingredients do you need for Potato Bhaji?
Boiled potatoes of course! If you have leftover boiled potatoes from your salads, this is the perfect way to make use of them. Other than a mash of course!
Other than this you need green chillies, onions, cumin and mustard seeds, salt, oil, ginger, garlic, raisins, charoli seeds (chironji or cuddapah almond), turmeric and fresh coriander.
How to make Potato Bhaji or Aloo Sabzi
Start by boiling the potatoes with their skin for about 7 minutes in a pressure cooker. Once boiled, remove and discard the skins. Then mash the potatoes and set aside.
Then, finely slice the green chilies and onions. Follow that by chopping the ginger and garlic fine as well. Add oil in a pan and heat it. Put in the mustard (rai) and cumin (jeera) seeds and saute for a few minutes. Then add in the chopped chilies, garlic and ginger and mix well.
If you don’t have time to chop ginger and garlic, use my mom’s homemade ginger and garlic paste.
Add in the onions and cook for about 5 minutes till they are translucent.
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Add in the raisins and charoli seeds. Charoli or chironji is a seed that is available in the Indian or Asian section of supermarkets and grocery stores. But you can skip this if you do not have it. We don’t always use it, but when we do it adds a richness to the batata bhaji.
Add the turmeric powder and mix. Lastly, add in the mashed potatoes and mix well. Leave it to cook for another 5 minutes on a low flame.
Once done, sprinkle some chopped fresh coriander leaves on the Potato bhaji and it’s ready to eat. You can serve it with some slices of lime and pav, simple puris, or colorful beetroot puris. We sometimes have it with cumin rice too!
What’s Perfect About This Potato Bhaji Recipe?
- As opposed to french fries, the potato is boiled.
- It’s an easy recipe to make when you have leftover boiled potatoes!
- Potatoes are nutritious and the added spices make this dish even healthier.
- The dish is simple and easy to make – it can be ready in 30 minutes.
- This batata bhaji recipe is gluten-free, vegetarian and vegan.
Cooking Tips And Tricks For Aloo Sabzi or Batata Bhaji
- We usually boil and mash the potatoes first and then proceed with the rest of the steps, as it is quicker.
- You can also boil the potatoes earlier in the day or the day before, if necessary. This recipe works with boiled potatoes taken straight from the refrigerator too.
- The raisins and charoli seeds add to the sweetness of the dish, but they can be skipped.
- Allow the mustard and cumin seeds to saute for a few minutes to enhance the flavour.
- Squeezing a few drops of lime on the batata bhaji adds a tangy twist. You can do this just before serving or while eating.
FAQs About Cooking Potato Bhaji Or Aloo Sabzi
What is Potato Bhaji?
It is an Indian vegetarian dish made from boiled potatoes with onions, chillies and spices. Its also called Aloo Sabzi or Batata Bhaji in Hindi.
What do you eat it with?
You can eat Potato Bhaji with Puris or Chappati or Pav.
Do I have to mash the potatoes?
No, you can also dice the potatoes into small pieces if you prefer.
Other Recipes you might like
- Fried Brinjal Appetizers
- Simple Purple Cabbage Recipe
- Mustard Paste Recipe
- Purple Cabbage Sabzi
- Boiled Egg Chilly fry
Indian Potato Dish | Batata Bhaji | Aloo Sabzi
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- 500 g Potatoes
- 6 Green Chillies – Fresh
- 5 tbsp Oil
- 2 Onions
- 1 Garlic Pods
- 1.5 inch Ginger
- 1 tbsp Salt
- 1 teaspoon Mustard Seeds (Rai)
- 1 teaspoon Cumin (Jeera)
- 1/2 teaspoon Turmeric Powder
- 50 g Raisins
- 50 g Charoli Chironji seeds or Cuddapah almonds
- 10 g Fresh Coriander Leaves
- Boil the potatoes with skins on for about 7 minutes in a pressure cooker.
- Once boiled, cool them, remove the skin, mash and set aside.
- Slice the green chilies, onions, ginger and garlic fine separately.
- Heat oil in a pan, add mustard and cumin seeds and saute for 2 minutes till you get the aroma.
- Add the ginger, garlic, chillies and onion. Frry till the onions are translucent.
- Next, add the turmeric and mix well. Then add the rasins and charoli seeds.
- Lastly, add in the mashed potato and allow to cook for 5 mins. Stir occasionally.
- Sprinkle with fresh corriander and serve with bread or puris. Add a dash of lime for added flavor.
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- You can boil the potatoes earlier in the day or the day before if necessary. This recipe works with boiled potatoes taken from the refrigerator too.
- If you do not have charoli/chironji, it’s okay. It’s not a necessity.
- Raisins add to the sweetness of the dish, but can also be skipped.
- The recipe for beetroot puris is here.
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.This printable recipe card is for home use only. For more recipes head over to AbbysPlate.com
Although Sarah has worked in travel for 15 years and specializes in Africa, she loves music, wine, food, and travel. Armed with her Canon, she’s on a mission to photograph food showcasing her community’s traditional recipes on the blog. And Abby is forever grateful!