Batata Rassa Bhaji, Maharashtrian Potato Curry
This authentic Maharashtrian-style batata rassa bhaji is a deliciously spicy, quick, and easy potato curry recipe suitable for vegans.
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
* If you're not a fan of spicy curries, please adjust this to your taste. You can use Kashmiri chilli powder for the vibrant red colour and intense flavour, but with less spice. Alternatively, reduce the quantity down to 1 teaspoon for a milder effect.
** You can skim the excess oil off the dish while serving if you prefer.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 23gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 45mgPotassium: 609mgFiber: 4gSugar: 3gVitamin A: 1042IUVitamin C: 87mgCalcium: 70mgIron: 2mg
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