Batata rassa
Batata Rassa is the Maharashtrian Aloo Gravy or Potato Curry that can be enjoy with rice, puri or chapatti. A dash of grated coconut is what makes it stand apart from the thousands of potato gravies in Indian Cuisine. Easy to cook and great to taste this Maharashtrian Batata Rassa Recipe is great for lunch or dinner. An excellent dish for lazy winters, this can be served with delicious deep fried bhajani vade, just like I did. With an intense mix of spices and coconut, this maharashtrian aloo gravy is absolutely delicious with mouthwatering flavor and aroma.
So let’s get started with Batata Rassa Recipe;
Preparation Time: 10 Minutes
Cooking Time: 15 Minute
Total Time: 25 Minutes
Serves for 2.
Ingredients:
1) Chopped Onion
2) 1 tsp ginger garlic paste
3) 3 tbsp. grated dry coconut
4) 1 cinnamon
5) 1 tsp poppy seeds
6) 2-3 cloves
7) 4-5 black paper
8) 1 tsp Kashmiri red chili powder
9) 1 tsp turmeric powder
10) 1 tsp garam masala
11) 1/2 cup fenugreek leaves
12) Water as consistency required
13) 4 tbsp. Oil
14) 3 boiled potatoes
15) Salt to taste
16) Pinch of sugar
17) Chopped coriander leaves
18) 1 lemon for serving (optional)
Method:
Take a pan, heat 1/2 tsp of oil, add chopped or sliced onion and sauté till translucent.
Add cinnamon, poppy seeds, 2-3 cloves, 4-5 black paper and sauté for another 2-3 minutes.
Add grated coconut and sauté until it turns golden in colour.
Take away from flame and let it cool.
Once the mixture cools down, transfer it to a mixer jar and grind it to a smooth paste.
Heat remaining oil, add the ginger garlic paste, sauté for 2 minutes and pour coconut paste, stir well.
Add all spices – red chili powder, garam masala powder, turmeric powder, fenugreek leaves, pinch of sugar and sauté till the oil separated from the masala. The flame should be medium.
The added spices tend to change the color of the masala. On the other hand, cut boiled potatoes into pieces.
Add these potatoes in the masala and sauté for 2 minutes.
Add salt and hot water in masala and bring to boil.
Simmer the flame, keep a lid and let it cook for another 10 minutes.
Garnish with chopped coriander.
Serve with ghadichi poli, bhajani vade.
How to make Batata Rassa step by step with images:
1) Take a pan, heat 1/2 tsp of oil, add chopped or sliced onion and sauté till translucent.
2) Add cinnamon, poppy seeds, 2-3 cloves, 4-5 black paper and sauté for another 2-3 minutes.
3) Add grated coconut and sauté until it turns golden in colour. Take away from flame and let it cool. Once the mixture cools down, transfer it to a mixer jar and grind it to a smooth paste.
4) Heat remaining oil, add the ginger garlic paste, sauté for 2 minutes and pour coconut paste, stir well.
5) Add all spices – red chili powder, garam masala powder, turmeric powder, fenugreek leaves, pinch of sugar and sauté till the oil separated from the masala. The flame should be medium.
6) The added spices tend to change the color of the masala. On the other hand, cut boiled potatoes into pieces.
7) Add these potatoes in the masala and sauté for 2 minutes.
8) Add salt and hot water in masala and bring to boil.
9) Simmer the flame, keep a lid and let it cook for another 10 minutes.
10) Garnish with chopped coriander. Serve with ghadichi poli, bhajani vade.
Batata rassa
