Batata Sukhi Bhaji
A simple Maharashtrian-style dry potato sabzi with soft cubes of potato tossed in mustard seeds, curry leaves, green chili, and turmeric. It is light, comforting, and pairs beautifully with poori, roti, or dal rice.
For 4 servings
- boil · ~12 min
Boil the potatoes until just tender.
1.Add potato cubes and water to a pot and bring to a boil over medium-high heat.2.Cook until the potatoes are just tender and hold their shape, about 10-12 minutes.3.Drain the water well and set the potatoes aside.TIPDo not overcook the potatoes or they will break when tossed in the tempering. - temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds, curry leaves, green chili, and asafoetida.4.Cook for a few seconds until fragrant. - saute · ~4 min
Toss the potatoes with the spices.
1.Add turmeric powder and the boiled potatoes to the pan.2.Sprinkle in the salt and toss gently to coat the potatoes evenly.3.Cook on low heat for 3-4 minutes, stirring once or twice, until the flavors come together. - garnish
Finish with cilantro and lemon juice.
Turn off the heat and add chopped cilantro and lemon juice. Toss gently so the potatoes stay intact and the bhaji stays dry.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the potato cubes only until a knife slides in with slight resistance; fully soft potatoes will crumble while tossing.
- 2Drain the potatoes thoroughly and let them steam off for a minute so the bhaji stays sukhi rather than turning soggy.
- 3Wait for the mustard seeds to splutter before adding cumin, or the tempering will taste flat instead of nutty and aromatic.
- 4Keep the heat low after adding turmeric to prevent the spice from scorching and turning bitter.
- 5Toss with a flat spatula or pan-shake gently so the medium potato cubes stay intact.
- 6Add lemon juice only after switching off the heat to keep its fresh tang and avoid a dull sourness.
- 7This bhaji reheats well; warm it in a pan, not the microwave, to keep the potatoes from going watery.
Adapt it for your goals.
Low-oil
Use less oil and a good nonstick pan; the potatoes still pick up flavor from the tempering while making the bhaji lighter.
no onion no garlicNo-onion-no-garlic
This version already fits that style, making it ideal for vrat-style simple meals or satvik-friendly everyday cooking.
spicierSpicier
Add an extra slit green chili or a pinch of red chili powder for a sharper heat that pairs especially well with poori.
jainJain
Replace potato with boiled raw banana cubes or steamed pumpkin and skip asafoetida if needed, for a root-free adaptation.
Why this is on our healthy list.
Comforting Yet Light
This dry bhaji uses only a small amount of oil and no heavy gravy, so it feels satisfying without being overly rich.
Potassium-Rich Potatoes
Potatoes naturally provide potassium and energy-giving carbohydrates, making this a practical everyday side dish.
Digestive Spice Support
Cumin, asafoetida, curry leaves, and green chili are traditionally used to add aroma and make simple potato dishes feel easier to digest.
Fresh Herb and Citrus Finish
Cilantro and lemon juice add freshness and some vitamin C, which helps balance the starchy potatoes with brighter flavor.
Frequently asked questions
Yes. Steaming works very well and often keeps the cubes firmer, which helps them stay intact during tossing.
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