- Sweet Treats
- Culinary Tips
Potato Curry (Batatyacha Rassa)
- 4 medium sized potatoes,
- 4 small/2 medium onions/1 big onion,
- 1/2 cup green peas fresh or frozen,(optional)
- 2 tomatoes,
- 4 green chilies or 2 tsp red chili powder,
- 2 tsp mustard seeds/cumin seeds,
- garam masala or black Maharashtrian masala,
- cilantro/coriander leaves for garnishing,
- 2 tbsp oil,
- salt to taste,
- 1/4 tsp asafoetida,
- 1 tsp crushed ginger,
- 4/5 crushed garlic cloves,
- Wash potatoes and peel them. Chop them into 1/2" thick pieces.
- Chop onion and chilies finely. Chop tomatoes and cilantro.
- Heat a wok or a sauce pan. Add oil. When oil is heated, add mustard seeds or cumin seeds. As the seeds sizzle, add asafoetida and turmeric powder. After this, add 1/2 tsp chili powder in the tempering. This gives the gravy a nice deep red color. Also if you add chopped cilantro at this stage, it enhances the flavor of the curry.
- Add chilies(if using), then chopped onions and fry until onions become light brown. Add chopped tomatoes and saute` until they soften, blend with the onion and oil separates from the mixture. Then add crushed ginger and garlic. Fry until just aromatic.
- In goes peas and diced potatoes. Mix and add 2 cups hot water (hot water helps the vegetable cook faster). Cover and cook for 20 minutes.
- Remove the lid and check if potatoes become tender. Add salt, masala and chili powder and mix. Let it simmer uncovered for 5 minutes to thicken the gravy.
- Garnish with cilantro and serve with chapati, bread, puri, phulka or plain rice.
1) Add coriander-cumin powder in the gravy.
2) Thicken the gravy with 1 tbsp ground peanuts.
3) Try adding 1 tbsp ground fresh coconut in the gravy.