Patal Batata Bhaji is a delicious, quick, and easy-to-make Indian curry with potatoes. You can make this potato masala in less than 30 minutes in one pan. Serve this potato dish alongside poori, chapati, pav, or dosa for Indian breakfast and snacks.
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Recipe card
Patal Batata Bhaji | Goan Potato Masala for Poori, Chapati, Dosa
Equipment
Ingredients
- 4 Potatoes medium-sized, cut into small cubes
- 1 teaspoon Mustard Seeds
- ½ teaspoon Cumin seeds
- 1 strand Curry leaves
- ½ Onion chopped
- 1 inch Ginger grated
- 3 to 5 Garlic cloves chopped
- 2 to 3 Green chillies chopped
- ½ teaspoon Turmeric powder
- ¼ teaspoon Asafoetida/Hing
- 2 tablespoon Vegetable oil
- Salt to taste
- 1 to 2 tablespoon Grated Coconut optional, read tips
- 2 tablespoon Coriander leaves more for garnish
Instructions
- Cut the potatoes into small cubes so that they cook faster (or use boiled potatoes)4 Potatoes
- Heat oil in a pan. Add the mustard seeds and cumin seeds. When they start to splutter, add the curry leaves and saute for a few seconds.1 teaspoon Mustard Seeds, ½ teaspoon Cumin seeds, 1 strand Curry leaves, 2 tablespoon Vegetable oil
- Add the onion, ginger, garlic, green chillis, turmeric powder, hing, and salt and saute till the onion becomes light in color.½ Onion, 1 inch Ginger, 3 to 5 Garlic cloves, 2 to 3 Green chillies, ½ teaspoon Turmeric powder, ¼ teaspoon Asafoetida/Hing, Salt to taste
- Add the potatoes and 2 cups of water, and adjust the salt. Mix well, cover it with the lid, and set it on medium to medium-high flame till the potatoes are cooked.
- Take a few potatoes and mash them lightly just to adjust the consistency (do not mash all of them, as this style of bhaji is served with cubes of potatoes)
- Add coriander leaves and mix; switch off the flame.2 tablespoon Coriander leaves
- Serve hot with poori, chapati, or dosa, and enjoy.
Notes
- For no onion no garlic aloo bhaji (konkani style done during upvas, vrat)
Skip the onion and garlic. Instead, add the grated coconut with chilies and saute. - The amount of water you need may vary. Because I have boiled the potatoes along with the tempering, I have added 2 cups of water. If you are using boiled potatoes, then use less water. Adjust the water as needed for the desired consistency.
- Adjust green chilies to your taste.
- The same ingredients are used to make sukhi bhaji for masala dosa. Just boil potatoes separately and add them to the tempering; don't add any water.
Nutrition
Potato masala (bhaji)
Patal means watery, batata means potato, and bhaji means curry. This is a simple goal, and Konkani-style patal batata bhaji that is served for breakfast with poori or pav (dinner rolls). The recipe for patal bhaji is similar to traditional aloo masala (sabzi). Just the way you prepare it is a bit different.
In Konkani cuisine, this is also made during fasting, vrat, and upvas days, where they skip onion and garlic and add grated coconut instead.
Ingredients
Potato: Use 4 to 5 medium potatoes (aloo).
Tempering: The traditional Indian tempering ingredients like mustard seeds, cumin seeds, curry leaves, hing, and turmeric are used.
Other ingredients: Onion, garlic, and ginger are used for flavor, and chilies for heat.
Check out the recipe card for the full list of ingredients.
How to make aloo masala?
- Cut the potatoes into small cubes so that they cook faster (or use boiled potatoes)
- Heat oil in a pan. Add the mustard seeds and cumin seeds. When they start to splutter, add the curry leaves and saute for a few seconds.
- Add the onion, ginger, garlic, green chillis, turmeric powder, hing, and salt and saute till the onion becomes light in color.
- Add the potatoes and 2 cups of water, and adjust the salt. Mix well, cover it with the lid, and set it on medium to medium-high flame till the potatoes are cooked.
- Take a few potatoes and mash them lightly just to adjust the consistency (do not mash all of them, as this style of bhaji is served with cubes of potatoes)
- Add coriander leaves and mix; switch off the flame.
- Serve hot with poori, chapati, or dosa, and enjoy.
Note: For no onion no garlic aloo bhaji (konkani style done during upvas, vrat)
Skip the onion and garlic. Instead, add the grated coconut with chilies and saute.
Tips
- The amount of water you need may vary. Because I have boiled the potatoes along with the tempering, I have added 2 cups of water. If you are using boiled potatoes, then use less water. Adjust the water as needed for the desired consistency.
- Adjust green chilies to your taste.
- The same ingredients are used to make sukhi bhaji for masala dosa. Just boil potatoes separately and add them to the tempering; don't add any water.
More side dishes for poori, dosa, chapati
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Note: We originally posted this vegan potato masala (batata bhaji) in July 2015. It has now been modified in Jan 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.
Sathya @Mykitchenodyssey
love this potato bhaji..adding of coconut makes it extra yummy
Kushi
Thank you Sathya 🙂
cook with sally
What a lovely idea Kush, as I am just in middle of harvesting my potatoes, I must make this dish thank you.
Kushi
Thank you so much dear 🙂