Bohri Batata
Veg
Vegan
Potatoes fried whole in ghee and cooked in a simple Bohri spice blend with turmeric, cumin, and dry red chilli — the vegetarian element of the Bohri thaal, providing a textural counterpoint to the meat preparations.
Cuisines
Bohri
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
3 medium | Potato , peeled and cubed |
|
2 tablespoons | Vegetable oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 | Chili , green, finely chopped |
|
1 teaspoon | Ginger-garlic paste |
|
1 | Onion , finely sliced |
|
1 tablespoon | Lemon juice |
|
1 tablespoon | Cilantro , fresh, chopped |
|
— | Salt , to taste |
Instructions
- 1 Peel and dice the potatoes into small cubes.
- 2 Heat oil in a pan over medium heat.
- 3 Add cumin seeds and mustard seeds, and let them splutter.
- 4 Add the sliced onion and sauté until golden brown.
- 5 Stir in the ginger-garlic paste and chopped green chili, and sauté for 1-2 minutes.
- 6 Add turmeric powder, red chili powder, and salt. Mix well.
- 7 Add the diced potatoes and stir to coat them with the spices.
- 8 Cover the pan and let the potatoes cook on low heat for about 15-20 minutes, stirring occasionally, until they are tender.
- 9 Once the potatoes are cooked, add lemon juice and chopped coriander.
- 10 Mix everything well and cook for another 2 minutes before serving.
Tips
For a richer flavor, you can add a pinch of asafoetida (hing) along with the spices.