Goan Bhaji Pao
A mildly spiced potato curry with a light, soupy gravy, ladled generously and eaten by dunking chunks of fresh pao — the classic Goan breakfast.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 230 kcal
Equipment
- •Pan
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 7 g
- carbs
- 38 g
- fibre
- 4 g
- protein
- 5 g
- calories
- 230 kcal
Instructions
- 1
Heat oil in a pan. Add mustard seeds and curry leaves until they crackle.
- 2
Add chopped onion, green chillies and grated ginger. Fry until the onion turns see-through.
- 3
Stir in turmeric. Cook for a few seconds.
- 4
Add the boiled, cubed potatoes. Lightly crush a few pieces to thicken the sauce.
- 5
Pour in water and add salt. Let it bubble gently for 10 minutes so flavours combine.
- 6
Keep the sauce light and soupy. Top with coriander leaves.
- 7
Ladle into bowls. Serve hot with pao (soft bread rolls) for dipping.
Chef's tips
Crush some potato pieces but leave others whole for the best texture. Keep the gravy thin so the soft pao can soak it up easily.
Ingredient substitutions
- pao → any soft white bread rolls
Storage
Refrigerate up to 2 days.
Reheating
Reheat on the stove with a splash of water to loosen the gravy.
Common mistakes to avoid
- •Cooking the gravy until it gets too thick instead of keeping it light and soupy.
Serving suggestions
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