Potato and Onion Bhaji

Name: Potato and Onion Bhaji
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 500 g potatoes; 2 tbsp ghee; 1 tsp black mustard seeds; 1 large onion; 8 garlic cloves; 1 tsp chili powder; 0.75 tsp turmeric powder; 2 red chilies; salt; fresh coriander

Potatoes, red chilies and coriander come together in this South Asian starter, fragrant with mustard seeds and chilli and simmered on the stove. Serve with fresh coriander.

20 min · Serves 4 · Easy

Method

Start cooking mode

Time: Prep 5 min · Cook 15 min · 20 min total
Difficulty: easy

1
Boil the potatoes in salted water for about 12 minutes, drain and keep aside. Heat the ghee in a wok over a medium flame. When hot add the mustard seeds.
12 min
2
When the mustard seeds pop (a few seconds) add the onions and garlic. Stir fry until the onions change colour.
3
Add the chili powder and turmeric and stir fry for a further 2 minutes. Add the potatoes and whole chilies to the wok and stir fry until the potatoes are coated in the turmeric, chili powder and mustard seeds.
2 min
4
Add 2 or 3 tablespoons of water and salt, cover the wok and cook on a low light for a further 5 minutes. Serve with the fresh coriander.
5 min