Battata Rassa baaji
Maharashtrian potato gravy
Servings Prep Time
4people 10minutes
Cook Time Passive Time
20minutes 5minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
20minutes 5minutes
Main ingredients
  • 3medium potatoes(the ones that hold their shape upon cooking)
  • 1cup peas( Fresh or Frozen)
  • 1large Onionchopped
  • 3cups drinking water
  • 1tbsp tamarindpaste or extract from a small lime sized tamarind.
Masala paste
Masala powder
For tempering
for garnish
  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.
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.