Batatyachi Bhaji (Potato Dry Curry)

One of our most liked recipes! It is quite hot (tikhat) but extremely enjoyable. People who like to have hot food once in a while would certainly love this. This is very different than the usual Marathi batata bhaji we make. I especially like it because it neither needs onions nor any spices.

Ingredients:

Potatoes: 5
Garlic : 2-3 pods
Peas: 1cup

Hing
Turmeric powder
Red chili powder
Cumin-coriander(Dhana-jeera) powder

Karuri-methi – 1 tbsp

Salt To taste

Direction:
1.Wash and dice the potatoes. It is important to dice the potatoes in a particular way. Have a look at the photo below. You can either peel them or keep them as they are. We quite like the unpeeled potato taste. But it is up to you.

2. Heat oil in a kadhai, add the crushed garlic and saute over medium heat until it turns brown. Please note that this recipe needs a little more oil than one normally uses for cooking potato bhaji.

3. Add kasuri-methi, hing, turmeric powder, red chili powder in the oil and fry for a couple of minutes. Make sure to add lot of chili powder. The potatoes in this recipe cook over head and chili powder. No or very little water is added in order to cook the potatoes.

4. Add the cumin-coriander powder and fry for a few seconds.

5. Now add the diced potato pieces. Stir well. All the potato pieces should be covered in oil (not immersed, but rather should have a thin layer of oil on the surfaces).

6. Add peas and salt to this and stir well. Add very little (about 2tbsp) water and again stir. Cover the kadhai with a lid. Cook until the potatoes are tender and soft. Stir intermittently for uniform cooking.

7. Serve with hot naan / paratha / roti etc.