The four types of Potato Bhaji which I have posted so far are the regular ones that are served with Poori. None of them have garlic, Garam masala or chilly powder added. It is green chilly which adds flavour and spice to them. This Chettinad style Potato Bhaji is served either with Poori or with rice and is a highly aromatic one as it contains Garam masala .
3 medium sized potatoes, pressure cooked, deskinned and chopped
2 large onions sliced
2 tomatoes chopped fine
2 tbsps oil
1 tsp Jeera /Cumin seeds
1 tsp Garam masala
1 tsp Chilly powder
A large pinch of Haldi /turmeric powder
7 cloves of Garlic
1 inch piece of ginger
6 tbsps of thick coconut milk or 2 heaped tbsps of Maggi Coconut powder
Coriander leaves for garnishing.
Heat oil in a pan. Add the Jeera and after it crackles add the onions, ginger and garlic. Sprinkle salt and roast till translucent. Lower heat. Drop in the Haldi, chilly powder and Garam masala. Toss for a minute and add the tomatoes. Roast till they are mushy. Drop in the potatoes, coconut milk or coconut powder and a glass (250 ml) of water. Bring to boil. Simmer for a couple of minutes. Garnish with coriander leaves. Serve hot.
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