vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Sukha Batata Bhaaji

POTATO FRY WITH SOYA GRANULES

Potato Fry With Soya Granules

Soya granules and potato fry is a pure vegetarian dish. It can be served with roti, chapa...

MUSHROOM CALDEEN

Mushroom Caldeen

This is one of the easiest, delicious and healthy mushroom recipes, served with roti, ric...

MASHED POTATOES

Mashed Potatoes

Potato is one such vegetable which is liked by everyone. For many, cooking doesn’t end wi...

ACHARI CHICKEN

Achari Chicken

Achari (sometimes known as achaar or achar) means pickle. Basically, this is a chicken d...

POPPY SEEDS AND COCONUT PASTE

Poppy Seeds And Coconut Paste

Poppy seeds and coconut paste used in many vegetarian and non vegetarian dishes....

Colocasia Lotus Flax Nuts Curry

Colocasia Lotus Flax Nuts Curry

Colocasia Lotus flax nuts curry is a delicious combination of 2 healthy vegetables (i.,e...

Sukha Batata Bhaaji Recipe, Alu Sabji, How To Make Sukha Batata Bhaaji Recipe

Taste the delicious Sukha Bhaaji nu Saak, it is also called boiled potato curry. You can serve this recipe with Roti, Naan or bread.

About Recipe

Alu gaddalu koora, Urlai kizhangu Kuzhambu, Golalu torkari

How to make Sukha Batata Bhaaji

(89 ratings)
54 reviews so far
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
Sukha Batata Bhaaji
Author : Vahchef
Main Ingredient : Potato
Servings : 4 persons
Published date : December 29, 2018


Ingredients used in Sukha Batata Bhaaji
• Oil - 2 teaspoons.
• Mustard seeds - 1/2 tea spoon.
• Urad dal - 1/2 tea spoon.
• Ginger garlic paste - 1 tea spoon.
• Green chillies - 4-5 numbers.
• Curry leaves - 1 spring.
• Hing - 1 pinch.
• Turmeric powder - 1/2 tea spoon.
• Salt - to taste.
• Garam masala - 1 pinch.
• Sugar - 1/4 tea spoon.
• Boiled potatoes - 2 numbers.
• Coriander leaves(chopped) - 1 tablespoon.
• Lime juice - 1 tea spoon.
Method:
  • In a pan heat the oil then add mustard seeds, urad dal and reduce the flame and add ginger garlic paste, chopped green chillies, curry leaves and saute it.
  • Then add hing, turmeric powder and saute it.
  • In this add salt, garam masala, sugar and mix it.
  • Now add boiled potato pieces mix it and increase the flame and toss it (optional).
  • Toss potatoes for an a minute.
  • Lastly add coriander leaves and squeeze lime and toss it.

Now switch off the flame and serve with hot rice.






Cooking with images Batata Rassa , Potato rasdar, Akugadda saaru







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Hry Sking Posted on Mon Dec 17 2012

OHhh Pajji Tusi Great HOo

Reply 0 - Replies
profile image

ViSh Posted on Mon Dec 17 2012

I was holding potatoes in my hand and you posted this video... talk about the timing...

Reply 0 - Replies
profile image

ViSh Posted on Mon Dec 17 2012

Can you making something fun with oats... something healthy. pretty please

Reply 0 - Replies
profile image

Leigh Naz Posted on Mon Dec 17 2012

Looks yummy!

Reply 0 - Replies
profile image

Cherita Md Posted on Mon Dec 17 2012

Looks yummy! Reminds me of poha upma which I love! In fact I think I'm going to go make a batch :-)

Reply 0 - Replies
profile image

domdomdidity Posted on Mon Dec 17 2012

Thanks Chef, this is so simple even I can do it, great job!

Reply 0 - Replies
profile image

Bully Baas Posted on Tue Dec 18 2012

Good to see you back!

Reply 0 - Replies
profile image

sri valli Posted on Tue Dec 18 2012

9 :-(__

Reply 0 - Replies
profile image

Moreoff Posted on Tue Dec 18 2012

Totally; vegetables, spices, herbs, & vegetable oil

Reply 0 - Replies
profile image

Moreoff Posted on Tue Dec 18 2012

Ooops...Forgot the fruit (Lime Juice) lol

Reply 0 - Replies
profile image

Fatima Amely Posted on Wed Dec 19 2012

Simple humble patatow!

Reply 0 - Replies
profile image

Jyoti Sareen Posted on Wed Dec 19 2012

i am ur great follower this recipes so yammy

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter