Potato Bhaji
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) ⓘ
Instructions
- 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!
Nutrition & Diet Analysis (per serving)
504
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).