Battata Rassa baaji – Maharashtrian potato gravy

potato gravy cuury
The everyday potato gravy dominating from the street shops to the fabulous home cooks of Maharashtra is the one featured today on the blog.
The Maharashtrian cuisine series on Shhh cooking secretly group is coming up with some exciting flavours. My partner Avin, unfortunately, had to leave blogging, but she had suggested a couple of amazing ingredients for me t work with the humble potatoes and the tangy tamarind. These are two ingredients very commonly seen in Maharashtrian cuisine. So we chose the basic one to highlight.
The Maharashtra cuisine follows a Lacto ovo vegetarian style with the coastal regions relying on the fresh sea produce and meaty dishes forming a Sunday or occasional treat. What is unique about this cuisine is they have fire-breathing dragon style curries and serve it up in a thali with sinfully soothing desserts to match.
potato curry

Here is one fire dragon one

Shengdhana thecha

The ample use of legumes, cashews, coconut and peanuts add to the nutritive value of the dishes. It also caters to the creamy craving without much cream in it.
potato curry
Ideally, this current recipe is a spicy one and calls out for the rassa or the gravy part (a bit on the watery side). Keep the flat bread ready to dunk into it and serve it with sweet Basundi and it is better than a happy meal. The same recipe is made with meat and as the vegetrians want, with  pan fried eggplant as a the meat substitute. Throw in some peas if you need some emreald pearls and make it all come wholesome. So here you are with the easy to tackle the recipe. Pair it up with some Kalonji Pulao or perfectly puffed poori and  some Spiced buttermilk and  with a serving of Basundi to finish you have a perfect indian meal ready.
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See you next week.
Print Recipe
Battata Rassa baaji Yum
Maharashtrian potato gravy
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Main ingredients
  • 3 medium potatoes (the ones that hold their shape upon cooking)
  • 1 cup peas ( Fresh or Frozen)
  • 1 large Onion chopped
  • 3 cups drinking water
  • 1 tbsp tamarind paste or extract from a small lime sized tamarind.
Masala paste
Masala powder
For tempering
for garnish
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Main ingredients
  • 3 medium potatoes (the ones that hold their shape upon cooking)
  • 1 cup peas ( Fresh or Frozen)
  • 1 large Onion chopped
  • 3 cups drinking water
  • 1 tbsp tamarind paste or extract from a small lime sized tamarind.
Masala paste
Masala powder
For tempering
for garnish
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cube the potatoes about 1/2 inch cubes and set aside
  2. Wash, peel and roughly chop the onions
  3. Remove 1 tbsp of these chopped one and finely chop them, add 2-3 curry leaves also and set aside
  4. Into the blender add the coconut, chopped onions, peanuts, ginger and garlic and make a fine paste.
  5. Into a pressure pan add the oil for tempering followed by, mustard cumin, nigella and fenugreek seeds.
  6. Once they start to sizzle and splutter add the curry leaves and onion, turmeric powder and chilli powder and saute till the onion turns slightly golden.
  7. Add the potatoes and mix them to coat the masala well.
  8. Add the tamaring paste, the ground masala paste, frozen peas (or fresh), water and mix well.
  9. Add the malvani masala, jaggery, coriander powder and salt and mix the curry base well.
  10. Pressure cook for 3 whistles and remove from heat.
  11. Once cool and the pressure releases, open the pressure cooker and add curry leaves and chopped coriander leaves and the gravy is ready to serve.
    potato curry
Recipe Notes

The Malvani masala powder, this recipe I promise to bring up soon to you as I loved the flavours and am sure you will too.

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Priya SureshPrathimaKalyaniRafeeda - The Big Sweet ToothRenu Recent comment authors

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Lathiya
Guest

I just love all the ingredients went in this curry Seema…looks and sounds delicious…looking forward for the malvani masala recipe

The Girl Next Door
Guest

I love Gujarati-style potato bhaji, and I am guessing this would be quite close. Looks absolutely awesome!

Mayuri Patel
Guest

Hubby loves peas and potato curry. I can make it a bit different by following your recipe. Looks so welcoming with some bhakri, but may not make it too spicy.

Renu
Guest

Wow this looks lip smacking delicious. I love potato curry and this a different version to try.

Rafeeda - The Big Sweet Tooth
Guest

While watching Sanjeev Kapoor’s old shows, he would always have this rassas… I am wondering where I can get that special spice, that gravy looks amazingly tempting…

Kalyani
Guest

That platter with all the bhajis and this curry is awseome, Seema smile greatpick for the theme !

Prathima
Guest

I like any version of potato gravy.. Urs look too tempting.. Can be enjoyed with rotis r rice.. Lip-smacking rassa

Priya Suresh
Guest

Love the addition of peanuts here, never thought of adding peanuts in a potato curry. Battata rassa looks absolutely delicious, prefect side dish for rotis definitely.