Since breakfast is the happiest meal of the day for me I make it a point to make it grand at least on weekends or holidays. Although we don't deep fry a lot, I do indulge in it occasionally as my family loves it. Sometime last year my co sister had prepared this amazing potato baaji when she was visiting us in Dubai. This recipe has loads of chopped coriander added to the potatoes as they cook under pressure. The taste is amazing and the texture of the semi mashed potatoes is perfect to be mopped up with freshly puffed up pooris. This is a family favourite now as everyone wants this dish as an accompaniment to pooris.
What I love about this recipe is that it is a one pot meal. All the ingredients are sauteed in a pressure cooker to which the potatoes and coriander are added and cooked under pressure for about 4-5 whistles. The meal is then finished in minutes, one of the rare occurrences as far as my son is concerned as he is such a fussy eater. Anyway, all's well that ends well. What more does a mom need?!
Coriander & Potato Baaji
Prep time: 10 mins | Cook time: 15-20 mins | Serves 3-4
- 2 medium-big potatoes (approx 1/2 kg), peeled and cubed
- 2 medium onions (approx 175-200gms) finely chopped
- 2 small green chillies, minced (adjust to taste)
- 1" ginger, finely chopped
- 1 fat clove garlic, minced
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 1/4 teaspoon turmeric powder
- 3/4th teaspoon coriander powder
- 1/2 cup (loosely packed) coriander leaves, finely chopped plus extra for garnishing
- 2 sprigs (about 18-20 leaves) curry leaves
- Salt to taste
- oil for frying
1. Heat oil in a pressure cooker and add the mustard seeds. When they stop spluttering, reduce the heat and toss in the urad dal. Lightly fry for a few seconds until it turns golden.
2. Add the green chillies, ginger and garlic and fry for a few seconds. Add the curry leaves and chopped onions and fry till the onions turn pale (translucent). Toss in the turmeric powder, coriander powder and chopped coriander leaves.
3. Add the cubed potatoes,1-1/4 cups of water and salt to taste and close the lid. Cook the potatoes under pressure for about 4-5 whistles. Then turn off the heat and let the cooker cool down to room temperature and you are able to remove the whistle easily. Mix everything well.
4. Garnish with some more chopped coriander and serve hot with pooris or chapathis
Labels: Coriander & Potato Baaji, Coriander Leaves, Potatoes