Potato And Leafy Greens Bhaji

Perfect for a comforting plant-based meal, this green leaf and potato dish is made with simple, everyday ingredients. Potatoes and leafy greens form the heart of the dish, gently cooked together and flavoured with natural ingredients that keep the curry light yet satisfying. Turmeric is added not only for its warm, earthy flavour but also to give the potatoes a beautiful golden colour as they simmer. Serve it with steamed rice or warm flatbreads such as roti or naan, and enjoy.

EQUIPMENT a large non stick fry pan, a medium size non stick fry pan, motar and pestle (optional)

INGREDIENTS FOR POTATO BHAJI

• 725 g or 3 medium-sized potatoes, diced into small bite-sized pieces

• 7 large garlic cloves, roughly chopped

• 2 small fresh chillies, (optional)

• 170 g or 1 large onion, finely chopped

• 260 g or a large bunch of green leafy vegetable, such as spinach, swiss chard, mustard greens, methi (fenugreek leaves), amaranth leaves, kale.

• 8-10 Curry leaves (optional)

• 1 teaspoon turmeric

• Salt, to taste

• Oil, for cooking

METHOD

*Place the garlic and chillies into a mortar and pestle with 1 teaspoon of salt. Pound to form a paste and set aside.

*Heat a large non-stick pan over medium heat with a little oil. Add the curry leaves (if using), followed by the finely chopped onion. Sauté for a couple of minutes until softened, then add the garlic–chilli paste and cook for a further 2 minutes until fragrant.

*Add the diced potatoes to the pan. Sprinkle over the turmeric and 1 teaspoon of salt, then toss to coat. Cover the pan with a glass lid and allow the potatoes to steam-cook. Occasionally lift the lid, pour the condensation back over the potatoes, and give them a gentle stir. Continue cooking until the potatoes are fork-tender. Season with additional salt to taste.

*In a separate pan over medium heat, add a little oil (or water, if preferred). Add the leafy greens and cook for a couple of minutes until softened.

*Add the cooked greens to the pan with the potatoes. Mix well, cover with the lid, and cook together on low heat for 5 minutes. Halfway through, lift the lid, give everything a good toss, then replace the lid and continue cooking a few more minutes. Taste and adjust seasoning if needed.

Spoon the potato and green leaf bhaji into a serving bowl and serve warm.

TIPS

• Dice the potatoes evenly so they cook at the same rate.

• Using a glass lid helps trap steam and keeps the potatoes moist without adding water.

• Pouring the condensation back over the potatoes adds moisture and flavour without making the dish watery.

• Taste and adjust salt at the end, especially after adding the greens.

VARIATIONS

• Leafy greens: Spinach, swiss chard, silverbeet, kale, mustard greens, amaranth, fenugreek, or a mix of greens.

• Extra flavour: Add a pinch of cumin seeds or mustard seeds to the oil before the onion.

• Milder version: Remove the chilli or reduce to one small chilli.

  
  

Serve this potato bhaji warm with steamed rice, roti, chapati, or naan. It also works well as a side dish alongside dal, lentils, or other vegetable curries, making it perfect for a complete plant-based meal.

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