Best 3 Potato Bhaji Recipes

**Potato Bhaji: A Culinary Symphony of Flavors and Textures**

Embark on a delightful culinary journey with Potato Bhaji, a vibrant and flavorful dish that captures the essence of Indian cuisine. This versatile dish, also known as Aloo Bhaji, is a symphony of textures and flavors, featuring tender potatoes enveloped in a fragrant blend of spices, herbs, and vibrant vegetables. Whether you prefer a classic version or crave a unique twist, our comprehensive guide offers a diverse range of recipes that cater to every palate and skill level. From the traditional Potato Bhaji, bursting with earthy flavors and a hint of heat, to the innovative Sweet Potato and Spinach Bhaji, brimming with natural sweetness and a splash of color, our collection promises an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

GEETA AUNTIE'S POTATO (AND VEGETABLE) BHAJI

Geeta Auntie's Potato (and Vegetable) Bhaji image

Quick, easy, Indian recipe to make for two. Double or even triple and serve to guests along with basmati rice and naan.

Provided by phosmane

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 2

Number Of Ingredients 9

Ingredients

4 potatoes, peeled and diced
1 tablespoon vegetable oil
1 red onion, minced
1 large tomato, diced small
1 teaspoon garam masala, or more to taste
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon white sugar
1 tablespoon chopped fresh cilantro

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
Heat vegetable oil over medium heat; saute onion, stirring frequently, until fragrant, 2 to 3 minutes. Add tomato and cook until onion is softened and tomato is tender, 5 to 10 minutes. Stir potatoes, garam masala, cayenne pepper, salt, and sugar into onion-tomato mixture; simmer, stirring frequently, until flavors have blended, about 5 minutes. Stir cilantro into potato mixture and cook for 1 minute.

Nutrition Facts : Calories 433.8 calories, Carbohydrate 84.6 g, Fat 7.7 g, Fiber 11.9 g, Protein 10.2 g, SaturatedFat 1.3 g, Sodium 617 mg, Sugar 8.6 g

POTATO BHAJI

Potato Bhaji image

Make and share this Potato Bhaji recipe from Food.com.

Provided by love4culinary

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb potato
1 medium onion, diced
1 medium tomatoes, diced
1 teaspoon curry powder (more or less as desired)
1/4 teaspoon salt
3 -4 tablespoons cooking oil
1/4 teaspoon whole mustard seeds
1 teaspoon coriander leaves, chopped (can substiture with parsley if coriander leaves are not available)

Steps:

Boil potatoes with skins on (boil as you would for mashed potatoes, just until soft).
Remove skins.
Mash potatoes lightly, but not as you would for mashed potatoes!
There should be nice small chunks in the potatoes but partially mashed.
Heat oil on medium heat in a nice sized vessel; add mustard seed.
let mustard seed splutter.
Add chopped onion, and fry lightly.
Add diced tomatoes and fry until soft.
Add the chopped coriander leaves (or parsley), curry powder; stir and fry lightly reduce heat to low and add the potato; stir well and just heat through until forms a nice consistancy and spices have mixed in well (approximately 5 mins wont take too long).
If the consistancy of the potatoes seems a little too dry you may add a little water- less than 1/4c-- Should not be watery, but nice and thick, only a little moist.
Serve!

POTATO AND ONION BHAJI

Potato and Onion Bhaji image

Make and share this Potato and Onion Bhaji recipe from Food.com.

Provided by Yorky1000

Categories Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

500 g potatoes, scrubbed and cubed (25 mm)
2 tablespoons ghee
1 teaspoon black mustard seeds
1 large onion, chopped
8 garlic cloves, crushed
1 teaspoon chili powder
3/4 teaspoon turmeric powder
2 -3 red chilies, whole
salt, to taste
fresh coriander

Steps:

Boil the potatoes in salted water for about 12 minutes, drain and keep aside.
Heat the ghee in a wok over a medium flame. When hot add the mustard seeds.
When the mustard seeds pop (a few seconds) add the onions and garlic. Stir fry until the onions change colour.
Add the chili powder and turmeric and stir fry for a further 2 minutes.
Add the potatoes and whole chilies to the wok and stir fry until the potatoes are coated in the turmeric, chili powder and mustard seeds.
Add 2 or 3 tablespoons of water and salt, cover the wok and cook on a low light for a further 5 minutes.
Serve with the fresh coriander.

Tips:

Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, such as Russet potatoes, and are less likely to fall apart during cooking.
Cut the potatoes into even-sized pieces: This will help them cook evenly.
Soak the potatoes in water for 30 minutes before cooking: This will help remove excess starch and prevent the potatoes from sticking together.
Use a nonstick skillet or a well-seasoned cast iron skillet: This will help prevent the potatoes from sticking.
Cook the potatoes over medium heat: This will help them cook evenly without burning.
Stir the potatoes frequently: This will help them cook evenly and prevent them from burning.
Add the spices and herbs towards the end of cooking: This will help prevent them from burning.
Serve the potato bhaji hot: This is when it is at its best.

Conclusion:

Potato bhaji is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It is a great way to use up leftover potatoes, and it is also a very affordable dish to make. With its simple ingredients and easy-to-follow instructions, potato bhaji is a great recipe for beginners and experienced cooks alike. So next time you are looking for a quick and easy dish to make, give potato bhaji a try. You won't be disappointed!