Easy-Peasy Potato Curry (Sukhi Bhaji)
Source: Vina Thakkar Patel, The Spice Collector’s Cookbook
Recipe Type: Entrees | Seasons: Spring
This recipe appears in From Gujarat With Love by Vina Patel (Pavilion Books, 2021) and was demonstrated in the Foodwise Classroom on May 3, 2025.
Serves 4
INGREDiENTS
4 potatoes
3 tablespoons oil
1 teaspoon mustard seeds
¼ teaspoon asafoetida
4–5 dried red chillies
10–12 fresh curry leaves
85g / 3 oz / ¾ cup chopped red onion
3 tablespoons whole cashew nuts
40g / 1½ oz / 1/3 cup podded fresh or frozen peas, thawed if frozen
¾ teaspoon ground turmeric
2–3 teaspoons Green Chilli Paste (see book)
1½ teaspoons Coriander-Cumin Powder (see book)
1 teaspoon salt, or to taste
1 teaspoon fresh lime juice
1½ teaspoons sugar
1 tablespoon chopped coriander (cilantro)
1 tablespoon chopped garlic scapes (optional)
PREPARATION
- Boil the potatoes in a pan of water for 15–20 minutes. Once tender, drain and allow to cool. Peel the potatoes and dice into 2cm (¾-inch) cubes. Set aside.
- Heat the oil in a large pan and add the mustard seeds. Once they begin to crackle, add the asafoetida, dried chillies, curry leaves, onion and cashews. Cook for 6–7 minutes over a medium heat, stirring occasionally.
- Add the peas and cook until tender. Add the ground turmeric, green chilli paste, coriander-cumin powder and salt, along with the cooked potatoes. Cook for 4–5 minutes. Add 2 tablespoons water if needed.
- Remove the pan from the heat and stir in the lime juice and sugar.
- Garnish with the chopped coriander and garlic scapes if using.
