KANDA BATATA BHAJI / CURRY

A vegetarian curry, made with baby onions and small potatoes / cubed potatoes which is simple and quick to make. It is very simple and delicious curry, one will never get bored with it and just the smell of it can make you hungry. Potaoes is one of the staple foods and all most everyone loves potatoe. In India, aloo ki sabzi is the most popular dish. This simple dish is cooked with so many different ways. Every household has it’s own unique way of cooking. This can be made even in pressure cooker to fasten cooking the potatoes. In that case avoid frying potatoes in oil. The flavours and texture of this curry are spectacular. Imagine melt-in-mouth potatoes with velvety onions and spicy, creamy flavour. The potatoes are fried and then simmered in creamy and spicy tomato based gravy. Each bite of this curry will make you want to back for seconds. If you like any spicy vegetarian curry, then you are going love this. This kanda-batat bhaji goes very well with rice, pulao or chapatti. Give a try to this version of aloo[potato] and pyaaz[onion] curry and you will definitely like it.

INGREDIENTS:

2 Large or 4-5 Small Potatoes

4-5 Baby Onions

Oil for frying

2 Bay Leaves

1 teaspoon Cumin Seeds

1 teaspoon Red Chilli Powder

Salt to taste

¼ teaspoon Turmeric Powder

1 teaspoon Coriander Powder

¼ teaspoon Asafoetida

1 teaspoon Garam Masala Powder

Fresh, chopped Coriander

For grinding:

1 Big Onion

2-3 Tomatoes

2-3 Green Chillies

1”Ginger Piece

4-5 Cloves Garlic

METHOD:

STEP 1 – Wash and peel the potatoes. If using bigger potatoes then cut them into big chunks. Prick them all over with a fork.

STEP 2 – Heat oil in kadai, deep fry potatoes till light golden brown in colour. Remove and drain excess oil on a tissue paper. Keep them aside

STEP 3 – Boil 1 cup water in a small bowl, add peeled onions in it and boil for about 5 minutes or until they become transparent.

STEP 4 – Take all ingredients under title “For Grinding” in a mixer pot and make a fine and smooth paste. Keep aside.

STEP 5 – Heat oil in a pan, crackle cumin seeds and add asafoetida. Then add bay leaves, turmeric powder, chilli powder, coriander powder.

STEP 6 – Quickly add ground paste and give a nice mix. Keep sautéing till oil floats on the top, stirring it continuously.

STEP 7 – Add fried potatoes, boiled onions in it and mix well.

Add garam masala podwer and mix it again.

Add 1/2 – 1 cup water, season it with salt as needed.

STEP 8 – Cover it and cook it for 4-5 minutes. Gravy should be thick, so add water accordingly. Once gravy achieved desired consistency, remove from heat.

STEP 9 – Granish with chopped coriander and serve it hot.

Enjoy potato-onion curry with naan, paratha, roti or steamed or jeera rice.