Kanda Batata Rassa Bhaji (Maharashtrian Style) – Onion Potato Curry

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Kanda batata rassa bhaji in English means onion potato curry. Sliced onions are tossed with cubed potatoes and simmered in an aromatic spice blend of Goda Masala ( Maharashtrian spice blend). This is typically a Maharashtrian Brahmin-style recipe. This is a vegan preparation.

Kanda batata rassa is a traditional and quintessential part of Maharashtrian cuisine. This curry is loved by all especially children and is one of the easiest curries to make.

Kanda batata rassa (Onion Potato Curry) is simplequick and easy to make vegetable curry that does not require a lot of pre-preparation beforehand. Using minimal ingredients & spices this dish tastes amazing. It is a beginner-friendly and bachelor-friendly recipe that can be made within 30 minutes.

Kanda batata rassa (onion potato curry) is commonly served for meals along with pooris, bread, and flatbreads and makes a great flavourful accompaniment with steamed rice.

This vegetable is called by several names, such as Batata Rassa Bhaji, Kanda Batata Rassa, Batatyachi Patal Rassa Bhaji and in Gujrati is popularly known as Kanda Batata Nu Shaak. This curry is spicy, sweet and tangy. Best paired with sourdough bread or laadi pav.

Growing up, this was the most requested dish in our home that we loved to eat with Indian pav (buns) or with plain steamed rice. Making this recipe is so easy that I often include it for our quick hassle-free week-night supper.

This makes a perfect meal for lazy Sundays and weeknights or when you are short of time or in hurry. All you need is those two basic vegetables and a pack of bread and you are good to go! This is a common day-to-day dish that is prepared in almost every Maharashtrian household.

When I am in the mood to pack this vegetable for tiffin, I add very little water while cooking to make a semi-dry version of this dish which we call Onion Batatyachi Sukhi Bhaji (Dry Onion Potato Stir Fry). This vegetable makes an excellent tiffin optionKanda batata bhaji (Onion Potato Curry) along with chapati (Indian flatbread) some salad and pickles make a perfect tiffin meal.

For the most authentic Maharashtrian flavour, Goda Masala is used in making this kanda batata rassa (Onion Potato Curry)Goda masala is a mildly sweet coconut-based spice mix that is often used in making Maharashtrian dishes.

But do not worry if you can’t get goda masala, I have got you covered! Many times when I am out of this goda masala, I end up adding coriander powder and cumin powder which imparts a nice beautiful aroma and flavours to this curry.

There are various versions of making this kanda batata rassa bhaji (kanda Potato Curry). Many times, finely chopped tomatoes are added for that tangy hint. Most popularly often green peas and freshly scraped coconut is also added which enhances the flavour and texture of this curry.

Make sure you do not overcook batata (potato), otherwise the whole curry gets mushy. The overcooked, potatoes don’t do justice to this humble delicious sabzi.

One thing peculiar to Maharashtrian Brahmin cooking is the addition of jaggery in their curries and dalsJaggery is a sweetener, an unrefined cane sugar. In case you do not have jaggery, use palm sugar or normal sugar for the curryJaggery is added to balance the flavour of the dish.

At home, most of the time, we refrain from adding tamarind juice or tomatoes which gives a nice tang to this dish. You may add the tamarind or tomatoes or you may omit it altogether. It depends on personal preference.

To make this kanda batata rassa bhaji (Onion Potato Curry), sliced onions are added to the tempering and cooked till half done. Then cubes of potatoes are added along with goda masala, red chilli powder, salt and jaggery (gul) and tamarind pulp. The vegetable is simmered till the potatoes are cooked and then served hot with bread, flatbread or rice.

To make this delicious kanda batata rassa (onion potato curry) I have used:

Onions: I have used 1 big onion for this which I cut lengthwise.

Potatoes: I have washed, peeled and cubed 4 medium-sized potatoes. To avoid oxidation, I immersed them into salted water after cutting.

Spices: I have used basic staple spices that are easily available along with Maharashtrian spice mix – Goda masala. You can easily substitute goda masala with curry powder or coriander-cumin powder.

Seasoning: I have used normal table salt for taste and jaggery (gul) for sweetness. If you can’t get jaggery use white or brown sugar. Many times tamarind pulp or finely chopped tomatoes are used as a souring agent but I normally avoid if you want you can add 1 small tomato finely chopped or 2 teaspoons of tamarind pulp.

Oil: For tempering

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Food FAQ’s

Let’s see how to make kanda batata rassa bhaji Maharashtrian style (onion potato curry) with simple basic staple ingredients in your home kitchen.

Serves: 3 Persons
Prep time: 5 minutes
Cook time: 15 minutes
Cooking level: Easy
Taste: Spicy, Sweet & Tangy

  • 4 nos. Potatoes (medium sized)
  • 1 Big Onion (Sliced)
  • 1tsp Mustard Seeds
  • 1/4th tsp Hing (asafoetida)
  • 1/4th tsp Turmeric Powder
  • 1tbsp Red Chilly Powder
  • 1tbsp Goda Masala OR Coriander-Cumin Seeds Powder
  • 2tsp Jaggery (gul) or sugar
  • Salt to taste
  • Water as per gravy consistency
  • 2tbsp Oil
  • To start making kanda batata rassa (onion potato curry), let’s heat oil in a saucepan.
  • Once the oil is hot, add mustard seeds and let them crackle. At this moment, add asafoetida (hing), turmeric powder and sliced onions. Mix well.
  • Saute onions for 5 minutes till they get a bit tender.
  • After 5 minutes, add the potato cubes and mix well. Add 2 cups of water or as per the gravy consistency that you prefer. I normally add water till the potatoes are submerged. This makes a nice amount of gravy for the recipe.
  • Now let’s start adding spices one by one, first add jaggery and salt (use sugar if you do not have jaggery). Then add red chilli powder and goda masala. In case you do not have goda masala, add coriander powder and cumin powder. Here use 1 teaspoon of cumin powder and 1 1/2 teaspoon of coriander powder.
  • Mix everything well, cover the pan and let the potatoes and potatoes cook for another 10 minutes. Keep on checking in between and stir occasionally. At this point in time, taste the seasoning and adjust the gravy consistency.
  • Make sure not to overcook the potatoes.
  • Kanda Batata Rassa – Onion Potato Curry Maharashtrian Style is ready.
  • Finally, add finely chopped coriander leaves (cilantro) to garnish and serve hot with bread or flatbread of your choice or with steamed rice.


You may add tamarind pulp for the tanginess or use 1 tomato finely chopped.

If you want, add fresh or frozen green peas to this vegetable which enhances the taste of this curry. This addition of peas gives extra flavour to this dish.

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