Sukhi Bhaji or Batata Bhaji is a dry potato sabji made with boiled potatoes, green chillies and turmeric. It is most commonly served with poori.
In Gujarat, Batata bhaji is known as sukhi bhaji, essentially meaning dry curry.
Boiled potatoes are tempered in cumin seeds, curry leaves, green chillies and ginger and then seasoned simply with turmeric and salt. A dash of lemon juice and a generous pinch of sugar brightens the dish and brings all the flavours together. It is always made without onion or garlic. Finish with a sprinkle of fresh coriander leaves and the bhaji is ready to serve.
This recipe is similar but has some key differences to farali aloo bhaji . Sukhi bhaji is not prepared with peanuts. Thanks to the turmeric in sukhi bhaji, the dish has a signature yellow colour which differs from its farali counterpart, which is prepared without.
The unique texture of batata bhaji works well because the potatoes are pre-boiled. I do not recommend making this recipe directly with raw potatoes.
In Gujarat, you can also find Jamanvar Bateta nu Shaak a gravy based potato curry.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Potatoes – floury potatoes are best for this recipe but all rounder potatoes work well too. I do not recommend using baby potatoes. I boil the potatoes whole in the instant pot or stove top pressure cooker but you can in a pan on the stove top also.
Oil – any neutral oil works
Cumin seeds or mustard seeds – I prefer to use cumin seeds but you may like to use mustard seeds, both work.
Curry leaves
Green chillies and ginger – crushed
Turmeric powder
Lemon juice
Sugar
Coriander leaves – for garnishing
Serving Suggestion
Gujaratis will often prepare sukhi bhaji with Gujarati methi thepla .
Leftover bhaji can be stuffed into masala dosa or in aloo paratha . Try adding it to toaster sandwiches or puff pastry too.
Storage
Store leftover sukhi bhaji in an airtight container and place in the fridge as soon as it cools to room temperature. It will keep well for 3 days, reheat thoroughly in the microwave or stove top.
I do not recommend freezing this recipe as the potatoes will loose texture upon defrosting.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Sukhi Bhaji
Equipment
- Instant Pot or Stovetop Pressure Cooker
- pan
Ingredients
- 8 large potatoes
- 5 tablespoon oil
- 1 tablespoon cumin seeds or mustard seeds
- 2 sprig curry leaves
- 2 tablespoon green chillies minced
- 1 tablespoon ginger minced
- 2 green chillies slit – optional
- 1 tablespoon turmeric powder
- 2 tablespoon sugar
- 1 tablespoon salt
- 2 tablespoon lemon juice
- 6 tablespoon coriander leaves finely chopped
Instructions
- Rinse the potatoes under running water, no need to peel.
- Place the potatoes inside the instant pot and pressure cook on high for 5 minutes.
- Allow for natural pressure release. Once the potatoes have cooled enough to handle, peel away the skin.
- Cut the boiled potatoes in to medium sized cubes. Sprinkle sugar, salt and turmeric and leave it aside.
- Heat oil in a pan on medium heat, add cumin seeds.
- Allow seeds to go a little brown and sizzle then add curry leaves, slit chillies and minced ginger-chillies.
- Mix everything and cook for a few seconds then add the potatoes.
- Mix gently and cook for 3-4 minutes. Squeeze over lemon juice.
- Turn off the heat and sprinkle generous amounts of chopped coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Sukhi Bhaji
Equipment
- Instant Pot or Stovetop Pressure Cooker
- pan
Ingredients
- 8 large potatoes
- 5 tablespoon oil
- 1 tablespoon cumin seeds or mustard seeds
- 2 sprig curry leaves
- 2 tablespoon green chillies minced
- 1 tablespoon ginger minced
- 2 green chillies slit - optional
- 1 tablespoon turmeric powder
- 2 tablespoon sugar
- 1 tablespoon salt
- 2 tablespoon lemon juice
- 6 tablespoon coriander leaves finely chopped
Instructions
- Rinse the potatoes under running water, no need to peel.
- Place the potatoes inside the instant pot and pressure cook on high for 5 minutes.
- Allow for natural pressure release. Once the potatoes have cooled enough to handle, peel away the skin.
- Cut the boiled potatoes in to medium sized cubes. Sprinkle sugar, salt and turmeric and leave it aside.
- Heat oil in a pan on medium heat, add cumin seeds.
- Allow seeds to go a little brown and sizzle then add curry leaves, slit chillies and minced ginger-chillies.
- Mix everything and cook for a few seconds then add the potatoes.
- Mix gently and cook for 3-4 minutes. Squeeze over lemon juice.
- Turn off the heat and sprinkle generous amounts of chopped coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Lauki Aloo, or dudhi batata nu shaak, is a homely curry made with bottle gourd and potatoes simmered in an onion, tomato gravy.
Aloo Lauki ki Sabji originates in Jharkhand, India. It is most commonly prepared during the summer months when bottle gourd is in season.
Dudhi, or lauki, can also be used to make dudhi thepla, dudhi na muthiya , dudhi khichdi and dudhi halwa .
We prepare dudhi bateta with a simple onion, garlic and tomato masala that uses basic spices. You can optionally add coconut milk to the gravy to give extra creaminess.
Ingredients
- Lauki – look for bottle gourd that is firm and plump and the skin is even in colour.
- Potatoes
- Onion, Garlic, Ginger and Green Chillies – finely chopped or crushed
- Spices powders – tumeric, red chilli powder, dhana jeeru and garam masala
- Oil
- Mustard and cumin seeds
- Crushed tomatoes – alternatively use passata
- Sugar and lemon juice
- Coriander – for garnishing
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Serving Suggestion
Serve dudhi bateta nu shaak for dinner with Gujarati rotli or whole wheat chapati , masoor dal and boiled basmati rice .
Add this instant carrot and green chilli pickle and kachumber on the side. Alternatively, pair with a cooling cucumber raita .
It also tastes good with other Indian flatbreads such as whole wheat plain paratha or ajwain paratha .
Storage
Store aloo lauki in an airtight container and keep refrigerated for up to 3 days. Reheat thoroughly in the pan or in the microwave.
I do not recommend freezing this recipe as the vegetables will loose texture upon thawing.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Aloo Lauki Sabzi (Dudhi Bateta nu Shaak)
Equipment
- pan or Kadai
Ingredients
- 1.5 cup potatoes peeled and chopped
- 1.5 cup bottle gourd peeled and chopped
- 2 tablespoon oil
- 1 onion finely chopped
- 3 cloves garlic finely chopped
- 1 inch ginger finely chopped
- 2 green chillies finely chopped
- ½ cup tomatoes chopped
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon cumin coriander powder dhana jeeru
- ¼ teaspoon garam masala
- 1 teaspoon sugar optional
- 1 teaspoon lemon juice
- salt to taste
- coriander chopped
Instructions
- In a pan, heat oil then add the mustard seeds and cumin seeds.
- Once they crackle, add onion, garlic, ginger and green chillies.
- Cook until the onions are translucent then add tomatoes.
- Cook the tomatoes until oil starts seperating, add chilli powder, turmeric, dhana jeeru and cook further 1 minute.
- Tip in chopped potato and bottle gourd and add salt.
- Add sufficient water to cook the vegetables. Cover the pan with a lid.
- Cook until the vegetables are just tender. Add garam masala, sugar and lemon juice.
- Turn off the heat and garnish with chopped coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in August 2018.
