Soy-Free Batata Bhaji

Savor the vibrant flavors of Soy-Free Batata Bhaji, a classic Indian potato stir-fry that’s both comforting and allergy-friendly! This quick and easy recipe swaps soy-based ingredients for aromatic spices like cumin, mustard seeds, asafoetida, and turmeric. Tender potato cubes are infused with the bold essence of green chilies, curry leaves, and freshly grated ginger, all sautéed to perfection in rich coconut oil. A final touch of zesty lemon juice and fragrant coriander makes this dish irresistibly refreshing. Ready in just 40 minutes, this soy-free side dish pairs beautifully with soft Indian bread or steamed rice, making it an ideal choice for a wholesome, plant-based meal. Perfect for busy nights or festive feasts, this gluten-free recipe is simplicity at its most flavorful!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Potatoes
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 2 medium (slit lengthwise) Green chilies
• 10 leaves Curry leaves
• 1 inch (grated) Ginger
• 0.25 teaspoon Asafoetida
• 1 teaspoon Salt
• 2 tablespoons (chopped) Coriander leaves
• 1 tablespoon Lemon juice

Directions

Step 1

Peel the potatoes and cut them into small cubes, approximately 1 cm in size. Rinse them under cold water to remove excess starch and set aside.

Step 2

Heat the coconut oil in a large skillet or pan over medium heat.

Step 3

Add mustard seeds and cumin seeds to the oil. Allow them to splutter for about 30 seconds.

Step 4

Add the slit green chilies and curry leaves to the pan, and sauté for another minute until they release their aroma.

Step 5

Stir in the grated ginger and cook for an additional minute, ensuring it is well integrated with the spices.

Step 6

Add asafoetida and turmeric powder, and sauté briefly, taking care not to burn the spices.

Step 7

Introduce the cubed potatoes to the pan, stirring well to coat them with the spices.

Step 8

Add salt and about 1/4 cup of water to the pan. Cover with a lid and let it cook on low heat for about 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking, adding more water if necessary.

Step 9

Once the potatoes are cooked through, remove the lid and increase the heat to medium. Sauté the potatoes for another 5 minutes to allow them to slightly crisp up.

Step 10

Turn off the heat and add chopped coriander leaves and lemon juice. Mix well.

Step 11

Serve hot as a side dish with Indian bread or enjoy it as a flavorful addition to a rice meal.

Nutrition Facts

Serving size	(611.8g)

Amount per serving	% Daily Value*
Calories	780.7

Total Fat 30.6g	0%
Saturated Fat 23.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2426.9mg	0%
Total Carbohydrate 116.8g	0%
Dietary Fiber 13.8g	0%
Total Sugars 8.4g
Protein 15.2g	0%

Vitamin D 0IU	0%
Calcium 153.0mg	0%
Iron 9.3mg	0%
Potassium 3035.9mg	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: 34.3%

Protein: 7.6%

Carbs: 58.2%