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Potato and Onion Bhaji PDF Print E-mail
Written by Geoff Pullan   
  • 1 tblsp Cooking oil or ghee
  • 1 tsp Black mustard seeds
  • 2 Medium potatoes, scrubbed and diced (15mm)
  • 1 Medium onion, chopped
  • 2 Garlic cloves, crushed
  • ¾ tsp Salt
  • 1 tsp Cayenne pepper (or to taste)
  • ¾ tsp Ground turmeric
  • 4 Tomatoes, peeled and chopped
  • 1 tblsp Tomato puree
  • 1 tsp Roasted cumin seeds
  • 1 tsp Lime juice
  • ½ tsp Sugar
  • 1 tblsp Coriander leaf, chopped


Heat the oil/ghee in a wok over a medium flame. When the oil is hot, add the black mustard seeds and wait for them to pop. Then immediately add the diced potatoes, chopped onions and garlic and mix until the mustards seeds are coating the potatoes. Mix in the salt, cayenne and turmeric and stir fry for 5 minutes. Reduce the heat, add a little warm water, cover and simmer for 10 minutes, stirring occasionally. Add a little more warm water if the curry dries out.

Mix the chopped tomatoes, tomato puree, roasted cumin seeds, lime juice and sugar in a bowl. Add to the potatoes and onions, mix well, re-cover and simmer for a further 5 minutes or until the potatoes are cooked. Sprinkle on the chopped coriander and serve.

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