Amchi Vasari Special: The Ultimate Potato Bhaji Recipe for Masala Dosa

Learn how to make the most flavorful South Indian Potato Bhaji (Curry) with this easy-to-follow recipe! This "Amchi Vasari Special" potato bhaji is mild, packed with aromatic spices, and has a unique taste thanks to a special tempering of mustard seeds, urad dal, and crushed garlic. It's the perfect side dish for classic Masala Dosa, or soft Chapati. The combination of fresh curry leaves, ginger, and a touch of fennel seeds gives this bhaji an incredible depth of flavor that you won't find anywhere else.

Whether you're a beginner or an experienced cook, you'll love how simple and delicious this recipe is.

Serves: 4

Ingredients:

Potato - 2 large
Water to boil potatoes
Coconut oil - 2 ladle
Mustard seeds - ½ tbsp
Cumin seeds - ½ tbsp
Fennel seeds - 1 tbsp
Chana dal - ½ tbsp
Urad dal - 1 tbsp
Green chilies - 2
Curry leaves - 1 sprig
Ginger - 1 inch
Garlic pods - 10 peeled and crushed
Onions - 2 large
Turmeric powder - ½ tsp
Garam masala powder - ¼ tsp (optional)
Chili powder - ¼ tsp
Salt - 1 tbsp
Water - 1 cup
Coriander leaves - 2 tbsp

Method:

Boil the potatoes: Wash the potatoes thoroughly and place them in a pressure cooker. Add enough water to immerse them completely. Pressure cook on a medium flame for 4 whistles. Once the pressure is released, cut the potatoes into halves for quick cooling. Peel and roughly mash them by hand or chop them into small pieces. Keep aside.
Prepare the tempering: In a large pan, heat the coconut oil. Once the oil is hot, add the mustard seeds. Once they begin to splutter, add the cumin seeds, fennel seeds, chana dal, and urad dal. Saute for a minute until the dals turn a light golden color.
Saute aromatics: Add the slit green chilies, curry leaves, chopped ginger, and crushed garlic. Mix well and saute until the garlic turns fragrant.
Cook the onions: Add the chopped onions and saute until they turn translucent.
Add spices: Once the onions are soft, add the turmeric powder, garam masala powder(if using), and chili powder. Mix well for a few seconds to toast the spices.
Combine and cook: Add the mashed potatoes to the pan and mix thoroughly. Add 1 tbsp of salt and mix again; this helps to distribute the salt evenly. Pour in 1 glass of water and stir everything together.
Simmer to perfection: Cover the pan with a lid and cook on low flame until the water reduces and the mixture reaches a semi-dry, semi- gravy consistency.
Finish with freshness: Turn off the flame and stir in the chopped fresh coriander leaves. The coriander enhances the flavor beautifully. Close the lid and let it rest for a couple of minutes.