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Batate ki bhaji Rahim Somani
Healthy Hints
Keep the skin on the potatoes for added fibre. You could try cutting down the salt by using lemon juice for flavour. Note potatoes are starchy and you will be eating this with a starchy food like chapati, so add balance by serving with plenty of salad. Try making the curry with vegetables like sweetcorn or peas to add protein and extra nutrients.
Ingredients
Ingredients
3-4 medium potato
1 tsp turmeric powder
2 tsp salt
25 ml vegetable oil
½ tsp mustard seed
1 tsp cumin seeds
1 sprig curry leaf
fresh green chilli, finely chopped
4-5 sprigs fresh coriander, chopped
What does this chart mean?
- Calories214kcal
- Protein4.3g
- Fat8.3g
- Saturated fat1.4g
- Carbohydrate32.9g
- Sugars (Total)2.9g
- Fibre3.2g
- Salt3.9g
Directions
1. In a large saucepan, boil the potatoes until tender. Remove the potatoes from the water and allow to cool. Once cooled, remove the skin and cut into cubes.
2. Sprinkle the turmeric and salt evenly over the potatoes, and mix gently so the potato cubes do not break up.
3. In a separate pan, add the oil and heat on a medium heat. Add the mustard seeds, cumin seeds, curry leaves and green chilli and allow to fry briefly - the mustards seeds will start to pop and splutter.
4. Immediately add the potatoes to the pan and saute for 3-4 minutes. Stir gently allowing the oil and spices to cover the potatoes as they warm through.
5. Garnish with the coriander.
