Patal Batata Bhaji | Goan Restaurant Style Potato Curry | No onion no garlic | Potato Bhaji for Mix Bhaji Pav | Poori Bhaji | Aloo ki sabji | Aloo sabzi | Indian Style Vegan Potato Curry recipe with detail step by step instructions and a video. Patal Batata Bhaji is an authentic and traditional Goan curry made from potatoes. The name is derived from the Konkani words ‘batat’ meaning potato, ‘patal’ meaning thin or watery and ‘bhaji’ meaning curry. A very famous Goan dish much loved by locals as well as tourists. A must have on a Goan trip.
Famous Goan Bhaji Pav
‘Bhaji Paav’ is a favourite food combination for Goans. We can eat bhaji pav almost anytime of the day. Be it for breakfast, evening snack or as a light dinner. The Goan eateries have different bhaji paav combos which are very famous and simply yummy. One such combo is the Patal Batatachi Bhaji. A mildly spiced runny potato curry served with hot pooris or Goan pao. Different Goan restaurants and Konkani homes have their own unique versions of this curry. Essentially the same potato curry with minor variations. But all are equally tasty and tempting.
How to serve Goan Patal Batat Bhaji?
The recipe I am sharing today is from a typical Konkani Hindu household. The recipe is quick and easy and uses simple everyday ingredients. This is a no onion no garlic recipe especially suitable for ‘shivraak’ days. It can be served with pooris, rotis or with Goan pao or undo. An ideal recipe for tiffin, breakfast or a light dinner. You can also pair it up with our famous Goan chana ros recipe and serve as mix bhaji.
You can check out our other famous Goan bhaji pao combos like Tomato Salad Bhaji, Alsande Tonak and Chanyacho Ros.
Check out more traditional and authentic Goan recipes on our youtube channel Bhukkad Recipes. Do not forget to like, share and subscribe!!
- 3 medium size potatoes (peeled and cut into cubes)
- 1 Tsp mustard seeds
- 1 Tsp cumin seeds
- ⅛ Tsp asafoetida powder
- 1 Tsp grated ginger
- 4 green chillies (finely chopped)
- 10 curry leaves (roughly chopped)
- ¼ Tsp turmeric powder
- ½ Tsp sugar
- 2 Tsp lemon juice
- salt as per taste
- coriander leaves (finely chopped)
- coconut oil
- Add potatoes, turmeric powder, salt and water in a pressure cooker. Mix well. Pressure cook for 2 whistles.
- Heat oil in a pan. Add mustard seeds. Let them splutter.
- Add cumin seeds, asafoetida powder, green chillies, ginger and curry leaves. Fry for a few seconds.
- Add pressure cooked potatoes. Add water to adjust consistency of curry to desired level. Mix well. Bring it to a boil.
- Add sugar. Adjust salt if needed.
- Mash a few potato pieces to thicken the curry. Cook for a minute.
- Add coriander leaves. Mix well and switch off the flame.
- Add lemon juice. Mix well.