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Potato Bhaji

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“This is a wonderful, authentic recipe! Delicious! I like to eat it with dosai :-)”

Ingredients Nutrition


  1. Boil potatoes with skins on (boil as you would for mashed potatoes, just until soft).
  2. Remove skins.
  3. Mash potatoes lightly, but not as you would for mashed potatoes!
  4. There should be nice small chunks in the potatoes but partially mashed.
  5. Heat oil on medium heat in a nice sized vessel; add mustard seed.
  6. let mustard seed splutter.
  7. Add chopped onion, and fry lightly.
  8. Add diced tomatoes and fry until soft.
  9. Add the chopped coriander leaves (or parsley), curry powder; stir and fry lightly reduce heat to low and add the potato; stir well and just heat through until forms a nice consistancy and spices have mixed in well (approximately 5 mins wont take too long).
  10. If the consistancy of the potatoes seems a little too dry you may add a little water- less than 1/4c-- Should not be watery, but nice and thick, only a little moist.
  11. Serve!

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