Mangalorean potato bhaji recipe
A spiced potato dish which provides the perfect accompaniment for a simple lentil curry and chapatis.
Most Asian stores stock frozen grated coconut packs, but if you can’t find any feel free to substitute with desiccated coconut. You can also cook this bhaji with new potatoes.
Ingredients
- 500 g potatoes such as Maris Piper or King Edward, boiled and quartered
- 3 tbsp vegetable oil
- 1.5 tsp mustard seeds
- 1 tsp urad dal/split black gram
- 10 curry leaves, to taste
- 1 dried red chilli
- 1 medium onion finely sliced
- 1 tbsp Patak's Mild Curry Paste
- 1 pinch salt to taste
- 50 g grated coconut
- 1 tbsp fresh coriander roughly chopped
Details
- Cuisine: Indian
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Heat the oil in a saucepan. Add the mustard seeds and let them splutter for a few seconds. Add the urad dal and curry leaves and fry them for a couple of seconds, before adding the red chilli.
- Add the sliced onions and sauté on medium heat for 5-7 minutes as they soften and turn translucent. Add the Patak's Mild Curry Paste and stir well. At this stage add a splash of water (couple of tablespoons should be enough, just to prevent the spices from burning) to form a thick masala.
- Tip in the diced potato chunks. Lower the heat and cook with the lid on for 3-4 minutes. Turn the heat off, taste and season if necessary. Add the fresh grated coconut and toss well.
- Garnish with coriander and serve warm with some Indian bread and lentil curry.
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