Delicious Goan Potato Patal Bhaji

Batata Patal Bhaji Recipe

This is a popular Goan breakfast dish that’s served in restaurants across the state every morning. This dish is only mildly spiced but yet it’s very flavoursome besides being very easy to make. However, I’m going to add a couple of Pat-a-Cake touches to the recipe to make it even tastier.

Potato Patal Bhaji is traditionally served in restaurants along with flavourful Goan Chonya Ros, or white vatana curry as Goan Mix Patal Bhaji. Do try out the Goan Chonya Ros recipe too. This dish also is not loaded with spices, yet tasty.

Ingredients

4 medium size potatoes 450g

2 tbsp oil

½ tsp mustard seeds

4 cloves

3 green cardamoms

3 green chillies finely chopped

½ cup chopped onion (1 medium size onion)

1 tsp crushed ginger

½ tsp crushed garlic

¼ tsp turmeric powder

1 small finely chopped tomato (optional)

10-12 curry leaves

¼ tsp ground pepper

1 ½ tsp dhania jeera powder

1 ½ tsp sugar

1 tsp salt

Chopped coriander (garnish)

Finely chopped onion (garnish)

Procedure

1. Peel the potatoes, and wash and chop them into small pieces. Put the chopped pieces into about 1 cup of water to prevent the potato from getting discoloured.
2. Heat the oil. Add the mustard seeds. After they stop spluttering, throw in the cloves and cardamom pods. And then add the chopped green chillies. Sauté these for a few seconds and then add in the chopped onion. Fry the onion till it softens and becomes translucent.
3. Next, add in the crushed ginger and garlic followed by the turmeric powder. Sauté everything for a few seconds.
4. Add the chopped tomato and sauté this till it softens and is fully cooked.
5. Then throw in the curry leaves and add the chopped potato along with the water it was kept in. Add around ½ cup more of water, stir everything, and when the mix almost comes to a boil, cover the vessel and let the potato cook on medium-low heat for around 10 minutes.
6. After 10 minutes, check if the potato has cooked. If not, let the vegetable cook for 2-3 minutes more till it is fully cooked. Add a little more water to thin the vegetable some more.
7. Add in the ground pepper, dhania-jeera powder, 1 tsp of sugar, and ½ tsp of salt. Give the vegetable a good stir, let it cook on low heat for 2-3 minutes and then taste it. Add more salt or sugar as needed. Finally, let’s stir in 1 teaspoon of pure ghee, mix everything again and then turn off the heat.
8. After serving the vegetable, garnish it with chopped coriander and a little chopped onion.

Enjoy!