Potato Bhaji

Tender potato cubes coated in turmeric and mustard seed infused oil. The potatoes crush slightly to bind the dish, while chili and lemon bring a sharp, vibrant finish.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 273
• Protein: 5 g
• Carbs: 33 g
• Fat: 12 g

Ingredients

• 600 g Potato ( peeled )
• 2 piece Yellow onion ( finely sliced )
• 3 tbsp Peanut oil
• 1 tsp mustard seeds
• 10 piece curry leaves
• 1 tsp Turmeric powder
• 1 pinch asafoetida
• 1 piece Thai chili ( chopped )
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 1 piece Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 20 g Fresh ginger ( peeled and grated )

Instructions

1. Cooking the potatoes

   Plunge the peeled potatoes into boiling salted water. They should be tender but not falling apart: the tip of a knife should go in without resistance. Drain and cut into large cubes.

2. Roasting the spices

   Heat the oil in a sauté pan. Throw in the mustard seeds: as soon as they start to pop and crackle, add the curry leaves and the sliced chili. The smell should instantly become warm and spicy.

3. Sautéing the aromatics

   Add the sliced onions and grated ginger. Let them become translucent and soft, without excessive browning. Stir in the turmeric and asafoetida to color the oil a bright yellow.

4. Final assembly

   Stir in the potatoes. Stir gently to coat them in the spiced oil. Squeeze the lime and sprinkle with fresh cilantro. The potato should be slightly mashed to create a bound texture.

Chef's tips

• Do not rinse the potatoes after boiling; the residual starch helps emulsify the oil into a light sauce.
• Asafoetida must be cooked briefly in oil to lose its raw bitterness and develop its leek-like flavor.

Storage

Keeps for 3 days in the fridge. Reheat over low heat with a splash of water to restore moisture.