Batatya Chi Sukki Bhaji Sauteed Potatoes and Bell Pepper

Brighten up your weeknight dinners with Batatya Chi Sukki Bhaji, a traditional Indian recipe of sautéed potatoes and bell peppers that's bursting with flavor and vibrant aromas. This quick and easy dry curry combines perfectly tender potatoes with crunchy bell peppers, all infused with a medley of spices like mustard seeds, turmeric, red chili powder, and fragrant curry leaves. The tempering of cumin, green chilies, and a touch of asafoetida creates a mouthwatering base, while the minimal use of oil makes this dish both healthy and satisfying. Ready in just 35 minutes, this versatile recipe is perfect as a side dish or a main course alongside chapati, puri, or steaming dal and rice. With its simple technique and bold flavors, Batatya Chi Sukki Bhaji is a delightful addition to any table, perfect for meal prep or a comforting family dinner.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 medium-sized Potatoes
• 2 medium-sized Bell peppers (preferably green)
• 2 tablespoons Oil (any neutral cooking oil)
• 1 teaspoon Mustard seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Cumin seeds
• 2 pieces Green chilies (slit)
• 0.25 teaspoon Asafoetida (hing)
• 8 leaves Curry leaves
• 1.5 teaspoons (or to taste) Salt
• 2 tablespoons (chopped) Fresh coriander leaves (optional, for garnish)

Directions

Step 1

Peel and dice the potatoes into small cubes. Rinse them thoroughly and let them sit in water to prevent discoloration.

Step 2

Rinse the bell peppers, remove the seeds, and chop them into similar-sized cubes as the potatoes.

Step 3

Heat the oil in a heavy-bottomed skillet or kadhai on medium heat.

Step 4

Once the oil is hot, add mustard seeds. Let them sputter for about 10 seconds.

Step 5

Add the cumin seeds, slit green chilies, asafoetida (hing), and curry leaves. Stir for 30 seconds until aromatic.

Step 6

Lower the heat slightly and add the turmeric powder and diced potatoes. Mix well to coat the potatoes evenly with the oil and spices.

Step 7

Cover the skillet with a lid and cook for 8-10 minutes, stirring occasionally, until the potatoes are halfway cooked.

Step 8

Add the chopped bell peppers and mix them with the potatoes. Sprinkle salt and red chili powder over the mixture. Stir everything thoroughly to ensure even seasoning.

Step 9

Cover again and cook for an additional 8-10 minutes, stirring occasionally, until the potatoes are tender and the bell peppers are soft but still slightly crunchy.

Step 10

Remove the lid and increase the heat slightly to allow the vegetables to sauté and develop a slight char, stirring occasionally for 2-3 minutes.

Step 11

Turn off the heat and let the dish rest for a minute. Garnish with freshly chopped coriander leaves, if using.

Step 12

Serve hot with chapati, puri, or as a side dish with dal and rice.

Nutrition Facts

Serving size	(924.5g)

Amount per serving	% Daily Value*
Calories	903.1

Total Fat 31.7g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3621.2mg	0%
Total Carbohydrate 146.5g	0%
Dietary Fiber 20.7g	0%
Total Sugars 15.0g
Protein 19.8g	0%

Vitamin D 0IU	0%
Calcium 192.8mg	0%
Iron 11.5mg	0%
Potassium 4059.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.0%

Protein: 8.3%

Carbs: 61.7%