Entree: India – Mumbai & Konkan – बटाटा भाजी ➤ baṭāṭā bhājī (Spiced Maharashtrian potato stir-fry tempered with mustard seeds and curry leaves)

Serving Size: 4

Approximate Time

Prep 5 min

Cook 15 min

Additional 10 min

Total 35 min

Ingredients

- 1.5 lb (680 g) potatoes, peeled and cut into 1/2-inch (1 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (2 g) mustard seeds
- 10–12 curry leaves (no measurement required)
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 green chilies, slit lengthwise (about 6 g)
- 1/2 tsp (2 g) turmeric powder
- 1/2 tsp (2 g) roasted cumin powder
- 1/2 tsp (2 g) red chili powder (adjust to taste)
- 1/2 tsp (2 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (10 g) fresh grated coconut (optional, for Konkan style)
- 2 tbsp (8 g) fresh cilantro (coriander), chopped for garnish
- 1/2 tsp (2 g) sugar (optional, balances acidity)

Instructions

1. Par-cook the potatoes by boiling in salted water until just tender when pierced with a fork, about 8–10 minutes. Drain well and set aside.
2. Heat oil in a heavy skillet over medium heat. Add mustard seeds and let them splutter. Add curry leaves and slit green chilies; sauté briefly until fragrant.
3. Add sliced onion and cook until translucent and beginning to brown at the edges, about 4–5 minutes.
4. Stir in turmeric, roasted cumin powder, and red chili powder; cook 30 seconds to bloom the spices.
5. Add the par-cooked potatoes and salt. Toss gently to coat the potatoes evenly with the spice mixture. Cook, stirring occasionally, until potatoes develop light golden edges and are fully tender, about 6–8 minutes.
6. Turn off the heat. Stir in lemon juice, grated coconut if using, sugar if using, and chopped cilantro. Adjust seasoning and serve hot with chapati, poori, or as part of a thali.