Goan Patal Bhaji – a mildly spiced potato gravy that is a staple breakfast dish in many Goan homes.
Simple food often holds the deepest memories. Goan Patal Bhaji is one such comfort dish. It is a mildly spiced potato curry which is served with puris or local Pav (bread). Patal means thin or runny in Konkani and bhaji means a vegetable dish. So this is a lightly spiced runny potato curry.
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What makes Goan Patal Bhaji special
What makes Goan Patal Bhaji special is its balance of flavours – mild heat form green chillies, earthiness from cumin and mustard seeds and a finishing touch of coriander for freshness. The addition of hot water gives it a slightly runny consistency that’s perfect for dipping puri or soaking up with pav.
Whether you are from Goa or simply love exploring regional Indian recipes, Goan Patal Bhaji is worth trying. It needs just a handful of ingredients and comes together in a jiffy.
So the next time you have boiled potatoes and are wondering what to cook, skip the usual and try this Goan classic.
Step-wise recipe with pictures
Peel and chop the boiled potatoes. Set aside.
Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, chopped ginger, and curry leaves. Sauté for a few seconds.
Add chopped green chillies and onions. Sauté till the onions turn soft and translucent.
Add turmeric powder and salt. Mix well.
Add the chopped boiled potatoes and hot water.
Mix everything together and mash the potatoes slightly for a semi-thick consistency. Add a pinch of sugar if using. Simmer for a few minutes to let the flavours blend. Turn off the heat.
Garnish with chopped coriander leaves.
Serve hot with puri, chapati or Goan pav.
Recipe Card
Goan Patal Bhaji
Ingredients
- 2 large potatoes, boiled
- 1 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp asafoetida
- 1 tsp chopped ginger
- few curry leaves
- 2 green chillies, chopped
- 1 medium sized onion, chopped
- ½ tsp turmeric powder
- salt to taste
- ¾ cup hot water
- a pinch of sugar (optional)
- 2 to 3 tbsp chopped coriander leaves
Instructions
- Peel and chop the boiled potatoes. Set aside.
- Heat oil in apan.
- Add mustard seeds and let them splutter.
- Add cumin seeds, asafoetida,chopped ginger, and curry leaves. Sauté for a few seconds.
- Add chopped green chillies and onions. Sauté till the onions turn soft and translucent.
- Add turmeric powder and salt. Mix well.
- Add the chopped boiled potatoes and hot water.
- Mix everything together and mash the potatoes slightly for a semi-thick consistency.Â
- Add a pinch of sugar if using.
- Simmer for a few minutes to let the flavours blend. Turn off the heat.
- Garnish with chopped coriander leaves.
- Serve hot with puri, chapati or Goan pav (bread)
Recipe Video
More Potato Recipes
Potato Sukhi Bhaji
Jeera Aloo for Vrat
Podi Sesame Potatoes
Dum Aloo
Raswala Aloo
Potato Fry
Rajasthani Aloo ki sabzi
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