#Versatile, is how I would describe this recipe for potato bhaji/subji! You know how when there is a hungry family waiting for a meal,and you need something quick? This is my quick and easy ‘go to’ recipe, say when I have rice and dal in the refrigerator, or as a sandwich filling with vegetables when I have bread or tortillas, or as a crispy base for sunny side up eggs, Indo Spanish style and as a scalloped potato side dish, if you want to get fancy!
I have made this potato subji for the last 30 years or so and has always been a huge hit with family and friends.
This simple, light and flavorful potato subji dons an elegant persona when presented as a rosette.
Quick and Easy Potato Bhaji
- 1 teaspoon cooking oil. I use olive oil or canola oil
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds (optional)
- 1 clove of garlic, sliced thin
- 4 or 5 fresh curry leaves
- 1/8 teaspoon asafetida powder
- 1/8 teaspoon turmeric powder
- 1/8 teaspoon dried red chili powder or to taste
- 1 big Idaho potato, washed, cut in half and sliced thin
- Sea salt to taste
- ½ teaspoon lime juice
To make the potato bhaji-
- In a sauté pan, heat the oil over medium heat. Add the cumin seeds, mustard seeds, the sliced garlic and the curry leaves. When the cumin and the mustard seeds start to sputter, add the asafetida, turmeric and red chili powders, stir and add the sliced potatoes.
- Stir well to coat the potatoes with the spices. Add the sea salt and let it cook until the potatoes are tender, about 4 to 5 minutes. Add the lime juice, stir, and remove from heat.
- Serve with chapati, rice and dal or as a sandwich filling.
The subji can also be made ahead and reheated in a microwave so it is an easy scalloped potato dish to make for a party.