Gujarati Sukhi Bhaji Style Dry Potato & Peanut Curry
with Pav Style Bread Rolls and Mango Kachumber
- Peanut
- Barley
- Cereals containing gluten
- Wheat
- Milk
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
- Egg
- Milk
- Oats
- Soya
- Cereals containing gluten
- Rye
- Barley
Sukhi Bhaji is a much loved Gujarati dish that consists of boiling potatoes, then frying them off in a mixture of spices, ginger and peanuts to immerse the dish in nutty and warming flavours. The curry is traditionally a dry curry that is served with bread to load the potatoes onto to eat. Here, we've served with our version of pav, the soft bread rolls that are often served alongside bhaji dishes.
Ingredients
1 unit(s)
Lime
40 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
700 grams
Potatoes
1 unit(s)
Red Onion
1 unit(s)
Mango
1 unit(s)
Baby Cucumber
2 sachet(s)
Curry Powder Mix
15 grams
Ginger Puree
10 grams
Vegetable Stock Paste
2 unit(s)
Burger Buns
(Contains: Barley, Cereals containing gluten, Wheat May be present: Egg, Milk, Oats, Soya, Cereals containing gluten, Rye, Barley)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Pickle
20 grams
Butter
2 tsp
Sugar for the Sauce
¼ tsp
Salt
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the buns.
Boil a full kettle. While it comes to the boil, halve the lime. Crush the peanuts in the unopened sachet using a rolling pin.
Chop the potatoes into 2cm chunks (no need to peel).
Pour the boiled water into a medium saucepan with ½ tsp salt and bring back to the boil.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Drain in a sieve.
Meanwhile, halve, peel and slice the red onion as thinly as you can.
Heat a drizzle of oil in a large frying pan on medium heat.
Add three quarters of the onion, season with salt and pepper and fry, stirring occasionally, until golden, 12-15 mins.
While the onion fries, pop the remaining onion into a large bowl. Squeeze in the juice from the lime and add the sugar for the pickle (see pantry for amount). Add a pinch of salt, mix and set aside to pickle.
Peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).
Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
Add the mango and cucumber to the pickling onion with a small pinch of the curry powder. Season with salt and pepper and toss together. Set the kachumber aside.
When the onion is golden in the pan, stir in the ginger puree, butter and sugar for the sauce (see pantry for both amounts), then add the remaining curry powder.
Fry until fragrant, 1 min, then stir in the veg stock paste, salt and water for the sauce (see pantry for both amounts).
Bring to a boil, then stir in the drained potatoes and three quarters of the crushed peanuts. Ensure the potatoes are well coated in spice.
Remove from the heat and cover to keep warm.
Halve the burger buns and warm them in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.
Butter them for extra flavour, if you'd like!
Share the sukhi bhaji inspired dry potato curry between your bowls.
Drizzle over the yoghurt and sprinkle on the remaining peanuts.
Serve the mango and cucumber kachumber on the side.
Tear off pieces of the toasted buns and use them to scoop up the potatoes.
