The Goan Batata Bhaji, or Sukhi Sukhi Bhaji, is a traditional recipe made using potatoes. This tasty vegetable curry is relished for breakfast, snacks, or vegetarian meals!
When we return from a tour, we tend to crave Sukhi bhaji. This typical Goan potato vegetable is different from the rest of the country. The Goan sukhi bhaji is not dry or runny. It is just right for scooping with Mangalore buns, puri, or pav.
This simple curry pairs well with other curries like Chana cho ras, mushroom tonak or Alsade tonak.Try pairing it with Kismoor and rice with Toi.
Jump to:
Sukhi Bhaji Recipe and I
The first time I ate Sukhi Bhaji mixed with tonak was for a cricket match. I had gone to the place, a small village, where Girish was playing. The lunch was bhaji pav, a meal common in Goa. New to this kind of meal, I ate the bhaji and I loved it.
Since then, I have eaten this for breakfast, lunch, dinner, and snacks. Still, I did not know how to make it, so I ate it from a particular restaurant. I told my friend Sheetal I loved the Sukhi Bhaji and bought it.
She was sure I was crazy. She asked me if I had too much money to burn. "This is how you make it," she rattled off the recipe. Since then, there has been no looking back.
Why make the MSK Goan-Style Sukhi Bhaji Recipe?
Make this Goan-style sukhi bhaji as it is
- Vegan
- Satvik (no-onion, no-garlic recipe)
- Easy to make
- It can be doubled or halved as you need
- A crowd-pleaser of a vegetable
- Needs minimum ingredients
Ingredients for Potato Sukhi Bhaji Recipe
- Potatoes, boiled and chopped
- Oil
- Mustard seeds
- Cumin seeds
- Asafoetida (skip if you want gluten-free)
- Curry leaves
- Turmeric powder
- Ginger, grated
- Green chillies, chopped
- Cumin powder
- Water
- Salt
- Lemon
- Coriander leaves, chopped
How to make the Goan-Style Potato Sukhi Bhaji Recipe
- Heat the oil in a kadhai or wok. Splutter the mustard seeds, then add the jeera, hing and curry leaves.
- Add the chopped potatoes, ginger and the chillies.
- Mix and add 1 cup water, salt and cumin powder.
- Cover and let it simmer for 10-15 minutes until the gravy thickens.
- Finally, add the lemon juice and coriander.
Protip:
- Keep the gravy a little watery. As the curry cools, it will thicken.
How to serve
- Serve hot with Kurkurit pav, unne, roti or Buns, or laccha paratha.
- My kids love a mix of sukhi bhaji and Chana Cho ras with buns.
Variations for Sukhi Bhaji Recipe
- Sukhi Batat Bhaji is made without garlic and onion, but you can add some.
- Our canteen cook adds finely chopped onions and fry them till translucent in the tempering.
- Add ginger and garlic paste to the onions.
- Of course, you can add peas and cauliflower, but it will not be the typical Goan Sukhi Bhaji.
How to store Sukhi Bhaji
- You can store Sukhi Bhaji in an air-tight container in the fridge for about 2 days.
- I have never tried freezing it, but I guess it will freeze well for about 15 days. Defrost it in the fridge before you heat it.
- If the Sukhi Bhaji smells bad or sticky, discard the curry.
How I use Potatoes
The only potato dish I grew up eating regularly was the one tucked into a Masala Dosa. My mother was not big on potatoes—she used them sparingly, maybe in a quick aloo paratha or batata bhajiya, but always with the sense that potatoes were for days when planning had failed.
My mother-in-law showed me the versatility of potatoes— Sabudana Khichdi, Sabudana Thalipeeth, Sabudana Vada, Batata Vada. I loved humble stir-fries like Batatyachya Kachrya, where the potato took centre stage.
Over time, I began to experiment, too. I discovered the joy of a simple Baked Potato and the comfort of a warm Potato Leek Soup on a rainy evening.
The tangy depth of Almi ani Batat che Ambat. Then there was the pillowy, rosemary-scented Focaccia Pugliese, where thinly sliced potatoes melted into the dough like magic.
I went back to Indian classics with hearty Aloo Gobi, tried a community-style Langarwali Aloo Gobi, and explored the fiery depths of Bataat Abu Humar Adanee.
Akanksha made these Cheesy Potato Nests, they disappeared when they hit the table. Potatoes took me worldwide—Spicy Cabbage and Potatoes from Bolivia, Caldo Verde from Portugal, and even Bajiyos, a Djiboutian take on our beloved aloo pakora.
And of course, I couldn't skip chaat! I made Ragda Patties, Aloo Tikki Chaat, and even an Aloor Potoler Rasa with luchi for a Bengali-style treat.
On fasting days, I turn to Farali Misal, Rajgira Thalipeeth. Sometimes, I love a meal with Tukdiya Bhat or get creative with Quinoa and Soya Kheema Cutlets—a fun, protein-packed twist.
Honestly, the more I cook, the more I believe the potato is not just a humble staple—it is a global storyteller. What is your favourite way to enjoy it?
Related Goan Recipes
Summary This delicious no-onion, no-garlic potato vegetable with slight gravy is perfect for your meal. Just right for the days when you need Sativik days. Sukhi Bhaji can be paired with other vegetable curries.
Batata Sukhi Bhaji|Goan Style
Equipment
- Masher
Ingredients
- 4 Potatoes boiled peeled and cubed
- 2 teaspoon oil
- 1 teaspoon Mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon Asafoetida Powder
- 1 spring curry leaves
- ½ teaspoon turmeric powder
- 1 tablespoon ginger grated
- 3-4 green chillies chopped fine
- 1 teaspoon cumin seed powder roasted
- 2 cups water approx
- Salt
- 1 lemon juiced, adjust as per taste
- Coriander leaves chopped fine
Instructions
- In a kadhai/wok heat the oil pan.
- Splutter the mustard seeds, then add the jeera and hing.
- Add the haldi, curry leaves stir for a second or 2.
- Add the chopped potatoes, ginger and few of the chillies.
- Mix well add 1 cup water, salt and the cumin powder.
- Bring to boil. Cover and let it simmer for about 5-10 minutes. Add more water if needed.
- Get the vegetable off the gas and add the lemon juice, rest of the green chillies and coriander.
- Serve hot with Kurkurit pav, unne, roti or Buns
Video
Notes
- If you plan to serve it a little later then leave the vegetable with a little extra gravy. The water dries up.
- You can also add onions and fry them till translucent.
- Add ginger and garlic paste too in the onions.
- Serve hot with Kurkurit pav, unne, roti or Buns, laccha, paratha.
- My kids love a mix of sukhi bhaji and chana Cho ras with buns.
Pin for later:
The Girl Next Door says
I love the simple potato curry you've made here, using minimal ingredients. I'm sure it tasted absolutely delicious. What a perfect accompaniment to hot, soft pooris!
ArchanaPotdar says
Thanks, dear.
Sujata Roy says
Loved to read about Goa. I love this type of no onion garlic potato curry. And your looks so inviting. Perfect with puri or paratha.
ArchanaPotdar says
Thanks, Sujata.
Poonam Bachhav says
Batata bhaji is a happy curry in my family. Any variation is always welcome. Loved your onion garlic free recipe . The curry sounds simple yet full of flavours.
ArchanaPotdar says
Thanks, Poonam.
sasmita sahoo says
super simple yet flavorfull potato curry. i love tehse kind of curry with minimum spices....along with particularly poori I can finish 2-3 bowl of curry :p
ArchanaPotdar says
😀 true there was a time I gobbled it down with poori only.
Preethi Prasad says
Thank you for giving us such a wonderful insight into Goan Cuisine.This looks absolutely delectable. Would love to try it soon. Fantastic share.
ArchanaPotdar says
Thank you, Preethi.
Vasusvegkitchen says
Batata sukhi bhaji looks very tasty, one of the best bhaji that everyone love to have it. Love to have it with butter roasted bread..
ArchanaPotdar says
😀 Woman after my heart. I too love it.
Swati says
Simple and delicious bhaji with fresh buns or pavs is a treat in itself..so yumm .. good to get insight on Goan Bakeries and people.. it is true many people have these mentioned misconceptions about native Goans .. Interesting read!!
ArchanaPotdar says
Thanks, Swati.
Jayashree T.Rao says
Lovely potato bhaji to serve with pav bun. I can have this with hot phulka too, tastes awesome.
ArchanaPotdar says
Thanks, Jayashree.
Mayuri Patel says
Archana such a flavorful easy to make batata sukhi bhaji without requiring tomatoes, onions, garlic, etc. A fuss free curry.
ArchanaPotdar says
Thanks, Mayuri.
Priya Vj says
Potato curry with just the basic spices and seasoning is just soul stirring. Simple yet delicious ???? ????
ArchanaPotdar says
😀
Seema says
This baaji is not just easy to make but one that we can have with everything for dosa to rice. Love it.
ArchanaPotdar says
Perfectly put try it in a sandwich I love it.
Priya Srinivasan says
We are a potato loving family archana, such quick and easy subzi's with potato will vanish in minutes! Delish share!
ArchanaPotdar says
😀 I know about your and your potato loving family. do visit your site when I need some recipes with potato. Thanks a lot I am glad you guys will enjoy this recipe.
Priya vj says
My mom would make Aloo sabji this way for pooris, but sadly I never knew the recipe . Thanks to you ,now I won't miss my amma's recipe.
ArchanaPotdar says
Hugs to you, Prya. I am glad this recipe reminds you of your Amma's. That means a lot becuse Amma's are the best!