Potato Bhaji

Spiced Potatoes
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Indian


  • 4 medium potatoes, peeled and cut into cubes
  • 1 medium onion, sliced
  • 1 inch ginger, minced
  • 3 cloves of garlic, minced
  • 2 small green chilis, slit and cut in half or minced
  • 2 stalks of curry leaves
  • 3 tbsp. of oil
  • 2 whole red chilis
  • 1⁄2 tsp lemon juice
  • 1 tsp mustard seed
  • 1⁄2 tsp cumin seed
  • 1⁄4 tsp asafetida
  • 1 tsp urad dhal
  • 1 tsp turmeric
  • 1 tbsp coriander leaves, chopped
  • 1⁄2 tsp of salt
  • 1 1⁄2 cups water to boil potatoes


  • In a pan, boil water and cook the diced potatoes until soft.
  • Do not drain the water. A little water is good. If no water, add 2 tbsp of water.
  • In a pan, add 3 tablespoons of oil.
  • When the oil is hot, add mustard seed.
  • When the mustard seeds pop, add cumin seed and urad dhal.
  • Add ginger, garlic, curry leaves, red chilis, and onions.
  • Once slightly brown, add turmeric and asafetida - mix well.
  • Combine the cooked potatoes into the mixture and lightly mash the potatoes.
  • Add 1⁄2 teaspoon of salt. Mix well and check if more salt is needed.
  • Add 1⁄2 teaspoon of lemon juice and mix in.
  • Add coriander leaves on the top.
  • Potato Bhaji is ready to serve. Enjoy!



This dish goes well with Nan, Chapatti, and Dosa.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian


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