Sev Bhaji
Equipment
Ingredients
Main Ingredients
potatoes (peeled, cubed)
400 g
onion (finely chopped)
1 piece
tomatoes (chopped)
2 piece
green chilies (slit)
2 piece
ginger (minced)
10 g
garlic (minced)
3 clove
Spices & Seasonings
mustard seeds
5 g
cumin seeds
5 g
turmeric powder
3 g
red chili powder
5 g
coriander powder
5 g
garam masala
5 g
salt
8 g
Fats & Oils
sunflower oil
45 ml
Topping
sev (crispy chickpea noodles)
60 g
fresh coriander leaves (chopped)
10 g
Instructions
Prepare the vegetables
Peel and cube the potatoes, finely chop the onion, and chop the tomatoes.
Heat oil and temper spices
Heat sunflower oil in a pan, add mustard seeds and cumin seeds, and let them splutter.
Sauté aromatics
Add minced ginger, garlic, green chilies, and chopped onion. Sauté until the onion turns translucent.
Add tomatoes and spices
Add chopped tomatoes and all the spice powders: turmeric, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and oil separates.
Add potatoes and cook
Add the cubed potatoes, mix well to coat with the masala, and cook covered on medium heat until potatoes are tender.
Finish and garnish
Sprinkle garam masala, mix gently, and cook for another 2 minutes. Garnish with sev and fresh coriander leaves before serving.
Original recipe
Storage
Store sev separately to keep it crispy. Reheat curry before adding fresh sev and coriander.
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