Geeta Aunties Potato And Vegetable Bhaji Food

GEETA AUNTIE'S POTATO (AND VEGETABLE) BHAJI

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
• Heat vegetable oil over medium heat; saute onion, stirring frequently, until fragrant, 2 to 3 minutes. Add tomato and cook until onion is softened and tomato is tender, 5 to 10 minutes. Stir potatoes, garam masala, cayenne pepper, salt, and sugar into onion-tomato mixture; simmer, stirring frequently, until flavors have blended, about 5 minutes. Stir cilantro into potato mixture and cook for 1 minute.

POTATO BHAJI RECIPE: HOW TO MAKE POTATO BHAJI RECIPE AT HOME | HOMEMADE POTATO BHAJI RECIPE - TIMES FOOD

Steps:

• To prepare this delectable potato recipe, chop the potatoes into small cubes and place them in a bowl. Add little water and salt to the bowl and keep it aside. Now chop the onions, tomatoes and coriander and keep them aside.
• Pour oil into a pan and heat it over moderate flame. Add mustard seeds and allow them to splutter. Once they start to splutter, add curry leaves and fry for some time before adding onions. Fry the onions and tomatoes till cooked and then add some ginger-garlic paste and stir. Now add the potatoes and turmeric, red chilli powder and salt to taste. Cover the pan and keep it on a high flame.
• Keep checking to ensure it does not get burned. When the potatoes are fully cooked, add the chopped coriander as a garnish. Stir for a while and then serve it hot with bread or Rotis.

INDIAN POTATO DISH | BATATA BHAJI | ALOO SABZI

Steps:

• Boil the potatoes with skins on for about 7 minutes in a pressure cooker.
• Once boiled, cool them, remove the skin, mash and set aside.
• Slice the green chilies, onions, ginger and garlic fine separately.
• Heat oil in a pan, add mustard and cumin seeds and saute for 2 minutes till you get the aroma.
• Add the ginger, garlic, chillies and onion. Frry till the onions are translucent.
• Next, add the turmeric and mix well. Then add the rasins and charoli seeds.
• Lastly, add in the mashed potato and allow to cook for 5 mins. Stir occasionally.
• Sprinkle with fresh corriander and serve with bread or puris. Add a dash of lime for added flavor.

MUMBAI PAV BHAJI

Steps:

• Select the high Sauté setting on the Instant Pot and heat 2 tablespoons of the butter. Add the yellow onion, ginger, garlic, and bell peppers and sauté until the onion turns translucent about 5 minutes. Add the cauliflower, potatoes, tomatoes, peas, and 2 teaspoons salt; pour in the water; and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
• Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 6 minutes at high pressure.
• Perform a quick release by moving the Pressure Release to Venting. Open the pot. Select the normal Sauté setting and mash all the veggies with a potato masher. Stir in the tomato paste, pav bhaji masala, red chile powder, and turmeric, followed by 2 tablespoons butter (optional but highly recommended). Cover the pot with a glass lid (or another non-locking lid that fits), as the bhaji will start to splatter, and cook until heated through about 5 minutes. Taste and adjust the seasoning with salt, paavbhaji masala, and chile powder if needed. Press the Cancel button to turn off the Instant Pot. Sprinkle with the cilantro.
• Just before serving, use the remaining 4 tablespoons butter to spread 1 teaspoon room-temperature butter on the cut side and over the top and bottom of each potato bun. Heat a griddle or heavy skillet over high heat. Add the buns and toast each side until golden brown, 2 to 3 minutes each.
• Spoon the bhaji onto plates, sprinkle with the red onion, and serve with the toasted buns and lime wedges on the side.

TASTY POTATO BHAJI

Steps:

• MethodHeat the oil in a non-stick pan, add the cumin seeds, mustard seeds and asafoetida.When the seeds splutter add the ginger, chillies and garlic and saute for a minute.Add the mint leaves and curry leaves, saute for a minute. Add the salt, turmeric powder, lemon juice, mix well and saute for a minute.Add the potatoes, mix well and cook for 5 minutes on a slow flame.Add the coriander, stir gently. Remove from the flame.Serve hot.

PEA AND POTATO BHAJI

Steps:

• Heat the oil and fry the ginger and chilli till fragrant.
• Add the potatoes and Garam Masala and cook for 10 minutes or until cooked through.
• Add the boiled peas and salt, and stir through the coriander.

PAV BHAJI ON POTATO ROLLS

Steps:

• Make the bhaji (vegetables): In a small pot, combine the cauliflower, peas, and 3 cups water and bring to a boil over high heat. Reduce the heat to medium-high, cover, and cook until the cauliflower is soft and fork-tender, 7 to 10 minutes. Thoroughly drain, then return the vegetables to the pot and use a potato masher or fork to lightly mash them (they should still be chunky, just more incorporated). Set aside.
• Peel the potatoes, put them in a bowl, and use the potato masher or fork to mash them (don't worry if there are still a few small lumps). Set aside.
• In a medium pan over medium-high heat, warm the oil. Once the oil begins to shimmer, swirl in the turmeric. Add the coriander, red chile powder, and tomatoes and cook until the tomatoes have started to soften, 3 to 4 minutes. Reduce the heat to low, add 2 tablespoons water and the green chile, and simmer for about 4 minutes, using a spoon or spatula to mash the tomatoes into a chunky sauce as they cook.
• Add the mashed potatoes, the cauliflower-pea mixture, the salt, and 1/4 cup water. Increase the heat to medium-low and cook until the mixture starts to resemble a thick stew, 5 to 7 minutes. Add more water, 1 tablespoon at a time, if it's looking too dry. Taste and adjust the salt if needed. Stir in the cilantro, turn off the heat, and transfer the bhaji to a bowl. Wipe out the pan.
• Make the pav: Split each bun in half and butter each side. Warm the pan you used for the bhaji over high heat and toast the buns in the pan, buttered-side down, until golden brown, about 1 minute.
• Assemble the pav bhaji: Evenly portion the bhaji on each bun half (like an open-faced sandwich) and top each with a tablespoon of diced onion plus a generous squeeze of lime juice. Serve with remaining onion and lime wedges alongside.

POTATO BHAJIS

Steps:

• Wrap the potato spirals in a cloth and squeeze all the excess liquid out of it. Snip the spirals with scissors to make them more manageable.
• Place the potato and onions in a large mixing bowl.
• Sprinkle the ginger, coriander, chilli, turmeric, cumin and salt on top and stir the potato mixture thoroughly.
• Measure the flour and baking powder into a separate bowl then systematically beat in the water to form a thick, smooth batter. Add a splash of water if you think the batter is too stiff.
• Fold the batter into the potato mixture until everything is evenly coated.
• Heat about 5cm (2in) of oil in a wok or deep pan.
• Test whether the oil is hot enough by dropping a small quantity of the batter into the oil. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.
• Form a ball, with a diameter of no more than 7.5cm (3in) with your hands, place it on a slotted spoon and lower it into the oil. Remove the spoon. Repeat, but don't add too many balls at a time, because you risk lowering the oil temperature too much.
• Cook the balls for a few minutes, turning once, until they are evenly browned and crisp, so about 3-4 mins. Repeat the process until you have used up all the potatoes.
• Drain on kitchen paper, season to taste and keep warm while you cook the rest.
• Serve with raita and pakora sauce. Enjoy!

GEETA AUNTIE'S POTATO (AND VEGETABLE) BHAJI

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
• Heat vegetable oil over medium heat; saute onion, stirring frequently, until fragrant, 2 to 3 minutes. Add tomato and cook until onion is softened and tomato is tender, 5 to 10 minutes. Stir potatoes, garam masala, cayenne pepper, salt, and sugar into onion-tomato mixture; simmer, stirring frequently, until flavors have blended, about 5 minutes. Stir cilantro into potato mixture and cook for 1 minute.