Discover the traditional Maharashtrian style recipe for Batata Rassa Bhaji. Perfect for a hearty meal, this recipe is a must-try!
It is one of the most delicious and spicy Maharashtrian potato curries that you can eat. Not only does it have a lot of flavours flavor, but it is also very easy to make. Even beginners will be able to do it, andit is ready in under 30 minutes.
It should be noted that Batata in the Marathi language means potato, while the word ‘Rassa’ means gravy, indicating that this is a fiery dish with a thin consistency. It is sometimes referred to as Batatayache Rassa which means Rassa of Potatoes’ in Hindi, or simply ‘Aloo Sabji’ in English.
In this potato curry, only a few spices are used, making it a perfect homely dish. It is also a great choice for those who do not yet have a full larder of spices (but let’s get started!). You can serve it as a main dish on a day-to-day basis or go all out and pair it with a wide variety of side dishes such as Dal, Palak Puri, Chana Masala, and Kheer for a complete Indian vegetarian meal.
Recipe highlights:
This recipe is best for a family gathering as it can serve a large number of people.
It’s an authentic Indian-style spicy recipe.
It will have gravy.
- Prep time: 10 mins
- Cooking time: 30 mins
- Total time: 40-45 mins
Ingredients Required:
- Potatoes-4 to 5
- Onions- 2
- Tomato-1
- Spices:
- Ground Coriander- 1 tbsp
- Garam Masala-1 tsp
- Turmeric- 1 tsp
- Red chili powder- 1tsp
- Kashmiri red chili powder- 1tsp
- Kasuri methi- 1 tbsp
- Salt to taste
- Ginger paste- 1 tsp
How to make the recipe?
- To begin with, take 4-5 potatoes and cut them into small and b
- in cubes. Then set the
- m to boil to be later used
- Take 2 normal onions and finely chop them
- Take 1 tomato and chop it into small pieces
- You can either make a homemade ginger paste fresh or use a canned one
Cooking Part
- In a heated pan, pour 3 tbsp oil and 2 finely chopped onions. Stir and fry till they are golden brown. Now add garlic 1-tsp, 1 chopped green chili. Keep stirring and let them saute.
- It’s time time to add whole spices, ground coriander 1 tbsp, garam masala 1 tsp, turmeric 1 tsp, Kashmiri red chili powder 1-tsp salt to taste, and kasuri methi 1 tbsp. Mix all the contents well so it attains a balanced flavor
- Now add 1 chopped tomato, give it a quick stir, and cover the pan for 5 mins
- After that, add 2 tbsp plain yogurt and stir. Then add 4-5 boiled and cut potatoes and mix properly.
- As the gravy gets thicker, add 1 cup of water and stir. At this point, Batata Rassa bhaji is almost ready; garnish it with fresh coriander leaves. Don’t forget to stir to get an aroma of coriander in every bite
- Now take a plate and dish out as much as you require. You can garnish it with 2-3 whole green chilies or sprinkle some garam masala to give it a final look.
Serving Suggestions:
Here are some serving suggestions for Batata Rassa Bhaji:
- Serve the bhaji with buttered and toasted pav buns on the side for a street food known as “Pav Bhaji.” Add chopped onions and lemon juice for extra flavor.
- Freshly made rotis or chapatis (Indian flatbreads) go well with Batata Rassa Bhaji. Potato gravy compliments the soft, fluffy bread.
- Batata Rassa Bhaji is also good with steamed rice and cumin rice (jeera rice). It creates a satisfying meal with its flavorful gravy.
- Maharashtrian bhakri, made from millet or sorghum flour, is often served with Batata Rassa Bhaji. Bhaji is spicy and tangy, so the rustic bhakri pairs well.
- A refreshing side salad and raita (yogurt-based condiment) accompany the Batata Rassa Bhaji. Cool and crunchy contrasts can be provided by cucumber and tomato salads or mixed green salads with tangy dressings.
- For extra flavor and texture, serve some sliced onions, lemon wedges, and pickles with the Batata Rassa Bhaji. You can adjust the spice level to your taste, and serve with your favorite accompaniments.
Is Batata Rassa Bhaji healthier? Will it cause me stomach ache?
There are many benefits associated with Maharashtrian Batata Rassa, including it being vegan, gluten-free, dairy-free, nut-free, and soy-free.
In my opinion, this is a good example of what I would call a true ‘Home-style’ curry – a simple, quick, and easy recipe, of which a variation may be found in every Maharashtrian household. With just a few spices and a few simple, budget-friendly extra ingredients, you will have a delicious and affordable dish.
The first thing I recommend to you if you are following a gluten-free diet is to check the ingredients of all of your spice packets and spice mixes, as cheaper brands sometimes don’t sell pure spices but rather mix them with gluten in order to make a healthier product. I believe that this is an incorrect practice and would encourage you to check before you make your purchase.
Is there a type of potato that works best for Maharashtrian Potato Curry?
It is up to you what type of potato you would like to use for Potato Curry! Most of the time, we use supermarket-brand potatoes that are the cheapest and work very well for us. Although medium starch potatoes are, by and large, the best type of potatoes to use since they will neither fall apart when cooked nor become totally waxy when cooked.
Batata Rassa Bhaji Maharashtrian Style Recipe
Ingredients
- 4 Potatoes
- 2 Onions
- 1 Tomato
- 1 tbsp Ground Coriander
- 1 tsp Garam Masala
- 1 tsp Turmeric
- 1 tsp Red chili powder
- 1 tsp Kashmiri red chili powder
- 1 tsp Kasuri methi
- Salt to taste
- 1 tsp Ginger paste
- 3 tbsp Oil
Instructions
- Heat a pan and add 3 tablespoons of oil.
- Add the finely chopped onions and fry them until they turn golden brown.
- Then, add 1 teaspoon of minced garlic and 1 chopped green chili.
- Stir and let them cook together.
- It's time to add the spices. Add 1 tablespoon of ground coriander, 1 teaspoon of garam masala, 1 teaspoon of turmeric, 1 teaspoon of Kashmiri red chili powder, salt to taste, and 1 tablespoon of kasuri methi. Mix everything well to achieve a balanced flavor.
- Next, add the chopped tomato, give it a quick stir, and cover the pan for 5 minutes.
- After that, add 2 tablespoons of plain yogurt and stir.
- Then, add the boiled and cut potatoes (4-5 potatoes) and mix everything properly.
- As the gravy thickens, add 1 cup of water and stir. At this point, the Batata Rassa bhaji is almost ready. Garnish it with fresh coriander leaves and stir to spread the aroma of coriander in every bite.
- Finally, take a plate and serve the desired amount. You can garnish it with 2-3 whole green chilies or sprinkle some garam masala to give it a final touch.
