Batata Rassa Bhaji, Maharashtrian Potato Curry
Batata rassa bhaji is a deliciously thin and spicy Maharashtrian potato curry. It’s loaded with full-bodied flavour, easy for beginners to cook, and is ready in less than 30 minutes.
In Marathi, “batata” translates to potato, while “rassa” means a thin sauce, indicating that batata rassa is a fiery potato curry with a thin consistency. In this case, a watery sauce doesn’t mean a lack of seasoning — quite the opposite! Some people also call batata rassa “batatyacha rassa,” meaning “curry of potato.” In Hindi, the same dish goes by the moniker aloo sabji.
I like to call batata rassa bhaji the fundamental potato curry. The recipe uses only a few essential spices, making it an accessible and affordable choice. Despite the lack of complexity in ingredients, the flavour of batata rassa is unrivalled: hot and punchy, citrusy from curry leaves, with a deep earthiness from the authentic Maharashtrian masalas. It’s great served as a main dish alongside puri and dessert — seviyan kheer, aamras, aamrakhand, or sheera are all favourites here.
Batata rassa bhaji is one of the cornerstone dishes in Maharashtrian cuisine.
Is Maharashtrian Potato Curry Vegan and Gluten-Free?
Yes! This Maharashtrian potato curry is naturally vegan, gluten-free, dairy-free, nut-free, and soy-free. It’s an excellent dish to serve to people with dietary needs.
Batata rassa bhaji is what I would describe as a “home-style” curry, meaning a simple recipe that’s cooked in almost every Maharashtrian household. While it only uses a handful of spices and budget-friendly ingredients, it’s not lacking in the taste department.
If you’re gluten-free or celiac, I recommend checking the ingredients of ready-bought spice packets, as sometimes there are contamination risks with gluten. To avoid this issue, you can grind your own spices at home.
What Type of Potato Is Best for Maharashtrian Potato Curry?
This dish is very forgiving and will adapt to any variety of potatoes. However, there are two main options:
- Firstly, starchy or floury potatoes, like King Edward, Maris Piper, Jersey Royals and Russet potatoes. Due to their texture, these potatoes often fall apart during boiling. They generally work much better when roasted, fried, or mashed. If you use these potatoes in batata rassa bhaji, you risk them disintegrating into the sauce. Your best option is Maris Piper potatoes, as they’re a great all-rounder. It’s the most widely grown variety in the U.K. for this reason. Jersey Royals also boil well and add a pleasantly sweet flavour.
- Secondly, waxy potatoes, like Anya, Charlotte, and Desiree potatoes, are much better for boiling and eating cold in salads. These potatoes have a much lower starch content, meaning they won’t disintegrate. Unfortunately, this also means they’re not as absorbent, meaning they won’t suck up all those lovely spicy flavours.
Personally, I always prefer to opt for a starchy potato that can hold its form and still absorb flavour, like Maris Piper or Jersey Royals. If you’re from a country outside the U.K. and you’re unsure what any of these varieties are or whether you have a starchy/floury or waxy potato on hand, here’s a tip: Add cold salted water to a large jug or saucepan. While starchy/floury potatoes will sink, waxy potatoes will float.
Should You Cook Potatoes Before Adding to the Curry?
I pre-cook the potatoes before adding them to the batata rassa bhaji, but if you’d prefer to cook the potatoes in the curry sauce itself, that also works. I have found that the best time-saving method is to cook the potatoes until al dente — or still firm — and simultaneously work on sweating down those onions, reducing the tomatoes, and sautéing the spices. When the oil has separated, you can add the potatoes along with water and finish cooking the potatoes until they are soft and tender.
What Ingredients Are in Maharashtrian Style Batata Rassa Bhaji?
- Oil is a flavour carrier, meaning it helps to infuse the taste of the vital spices around the dish. Either neutral oil or groundnut oil is my choice for this batata rassa.
- Black Mustard Seeds are peppery and hot, offering pops of flavour in each bite.
- Cumin Seeds are an essential Indian spice, offering earthy and warm tones to any curry.
- White Poppy Seeds are popular in Marathi and Bengali cuisine and help to add a nuttiness. They also thicken the batata rassa slightly.
- Curry Leaves are a specialist ingredient worth seeking out. They deliver fresh citrusy notes similar to lemongrass. Fresh curry leaves are preferable, but frozen works well too.
- Ginger and Garlic can be substituted for asafoetida (hing) if necessary, but I love the aromatic flavours.
- Fresh Tomatoes develop sweetness as they reduce down and add a slightly sour tang. They are essential to an excellent batata rassa bhaji.
- Red Chili Powder gives this potato curry its vibrant red colour and fiery reputation.
- Coriander Powder amplifies the woody, earthy flavour notes we built on before, developing a full-bodied flavour.
- Turmeric Powder in moderation helps develop an attractive colour, mild bitterness, and great health benefits.
- Potatoes are the main protein and carbohydrate in Maharashtrian batata rassa bhaji! We discuss above which potatoes are best to use. They provide a buttery, melt-in-the-mouth texture and complement the dangerously hot gravy with mild creaminess.
- Goda Masala is a distinctive Maharashtrian spice blend used as a finishing touch.
- Lemon balances the spicy chilli powder with a touch of sourness.
This Recipe Is …
Batata Rassa Bhaji, Maharashtrian Potato Curry
Ingredients
- 180 g potatoes peeled and cut into medium pieces
- 1 ½ tablespoons sunflower oil or less, to taste
- 1 teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon white poppy seeds
- 6-10 curry leaves
- 60 g red onion finely chopped
- 1 teaspoon ginger grated, heaped spoon
- 1 teaspoon ginger garlic paste heaped spoon
- 80 g fresh tomatoes finely chopped
- sea salt to taste
- 1 ½ teaspoon red chilli powder*
- ½ teaspoon coriander powder
- ½ teaspoon turmeric powder
- 300 millilitres hot water
- ¼ teaspoon goda masala sub for garam masala
- 1 teaspoon lemon juice
- 1 small handful fresh coriander cilantro, to serve, finely chopped
Instructions
- In a large saucepan over medium heat, bring water to a boil. Once the water reaches a roiling boil, add 180 g potatoes and cook until they are al dente and knife-soft. Drain the potatoes and set aside. While you're waiting for the potatoes to boil, start cooking the curry sauce/rassa.
- Place a kadai or saucepan over medium heat. Add 1 ½ tablespoons sunflower oil. Once hot, add 1 teaspoon black mustard seeds and wait for them to pop. Next, add ½ teaspoon cumin seeds, ½ teaspoon white poppy seeds, 6-10 curry leaves, and 60 g red onion (chopped). Sauté the mixture for a minute, then add 1 teaspoon ginger (grated) and 1 teaspoon ginger garlic paste. Cook until the raw smell fades and the paste integrates. Cook the onions until they soften, then immediately add 80 g fresh tomatoes (chopped).
- To speed up the process of reducing tomatoes into a sauce, add sea salt and mix well. Cook the tomato mixture for 10 minutes, stirring periodically to prevent it from sticking. After 10 minutes, the oil should begin to separate from the sides, and the mixture will turn "jammy." When you stir, the mixture should stick together, leaving oil at the sides. Once this occurs, add your ground spices: 1 ½ teaspoon red chilli powder*, ½ teaspoon coriander powder, and ½ teaspoon turmeric powder. Mix in and cook for a few minutes.
- Add 300 millilitres hot water, along with the pre-boiled potatoes. Mix and leave to cook for a further 10 minutes, until the potatoes and completely soft and the oil rises to the surface**. Finish with ¼ teaspoon goda masala, 1 teaspoon lemon juice, and 1 small handful fresh coriander (finely chopped). Serve.
Notes
Nutrition
Frequently Asked Questions about Batata Rassa Bhaji
In this context, the Marathi word bhaji means a vegetable dish. The Hindi equivalent would be “sabji” or “sabzi.”
Hey Ellanor, is 180 g of potato the correct amount. That’s only 3 pretty small spuds.
Yes, that’s the correct amount – this curry is slightly more heavy on the ‘sauce’ or the ‘rassa’ and should feed about 2! Feel free to up the quantity of the potato a little more if you prefer a lesser ratio of sauce.
Ellanor
delicious!!!
Thank you!
Ellanor
I doubled the recipe and it worked well for three of us.
I’m so glad to hear it!
Ellanor
I am from Maharastra and this recipe is fantastic- so authentic- thank you!!
I’m so glad you loved the recipe! Thank you, and I hope you enjoy the others too.
Ellanor
batata rassa bhaji, hahahahahaha………. i think you should apply for indian citizenship, you will get it for sure. foreigner by birth, indian by heart.