Sukhi Bhaji or Batata Bhaji is a dry potato sabji made with boiled potatoes, green chillies and turmeric. It is most commonly served with poori.
In Gujarat, Batata bhaji is known as sukhi bhaji, essentially meaning dry curry.
Boiled potatoes are tempered in cumin seeds, curry leaves, green chillies and ginger and then seasoned simply with turmeric and salt. A dash of lemon juice and a generous pinch of sugar brightens the dish and brings all the flavours together. It is always made without onion or garlic. Finish with a sprinkle of fresh coriander leaves and the bhaji is ready to serve.
This recipe is similar but has some key differences to farali aloo bhaji. Sukhi bhaji is not prepared with peanuts. Thanks to the turmeric in sukhi bhaji, the dish has a signature yellow colour which differs from its farali counterpart, which is prepared without.
The unique texture of batata bhaji works well because the potatoes are pre-boiled. I do not recommend making this recipe directly with raw potatoes.
In Gujarat, you can also find Jamanvar Bateta nu Shaak a gravy based potato curry.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Potatoes - floury potatoes are best for this recipe but all rounder potatoes work well too. I do not recommend using baby potatoes. I boil the potatoes whole in the instant pot or stove top pressure cooker but you can in a pan on the stove top also.
Oil - any neutral oil works
Cumin seeds or mustard seeds - I prefer to use cumin seeds but you may like to use mustard seeds, both work.
Curry leaves
Green chillies and ginger - crushed
Turmeric powder
Lemon juice
Sugar
Coriander leaves - for garnishing
Serving Suggestion
Sukhi bhaji is best served at brunch or lunch with a cup of masala chai and poori or palak puri. Adding in Keri no ras is also a winning combination. You may also like to try it with shrikhand, particularly in the summer.
Gujaratis will often prepare sukhi bhaji with Gujarati methi thepla.
Leftover bhaji can be stuffed into masala dosa or in aloo paratha. Try adding it to toaster sandwiches or puff pastry too.
Storage
Store leftover sukhi bhaji in an airtight container and place in the fridge as soon as it cools to room temperature. It will keep well for 3 days, reheat thoroughly in the microwave or stove top.
I do not recommend freezing this recipe as the potatoes will loose texture upon defrosting.
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📖 Recipe
Sukhi Bhaji
Equipment
- Instant Pot or Stovetop Pressure Cooker
- pan
Ingredients
- 8 large potatoes
- 5 tablespoon oil
- 1 tablespoon cumin seeds or mustard seeds
- 2 sprig curry leaves
- 2 tablespoon green chillies minced
- 1 tablespoon ginger minced
- 2 green chillies slit - optional
- 1 tablespoon turmeric powder
- 2 tablespoon sugar
- 1 tablespoon salt
- 2 tablespoon lemon juice
- 6 tablespoon coriander leaves finely chopped
Instructions
- Rinse the potatoes under running water, no need to peel.
- Place the potatoes inside the instant pot and pressure cook on high for 5 minutes.
- Allow for natural pressure release. Once the potatoes have cooled enough to handle, peel away the skin.
- Cut the boiled potatoes in to medium sized cubes. Sprinkle sugar, salt and turmeric and leave it aside.
- Heat oil in a pan on medium heat, add cumin seeds.
- Allow seeds to go a little brown and sizzle then add curry leaves, slit chillies and minced ginger-chillies.
- Mix everything and cook for a few seconds then add the potatoes.
- Mix gently and cook for 3-4 minutes. Squeeze over lemon juice.
- Turn off the heat and sprinkle generous amounts of chopped coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
Something about the simplicity of this just works so well, the curry leaves and green chilli in the tempering with that little hit of lemon and sugar at the end is all you need to turn a few boiled potatoes into something you want to eat straight from the pan before it even reaches the table.