Kanda Batata Rassa | Simple Onion Potato Curry | Aloo Pyaz Curry
A simple every day kind of recipe made with sliced onions & cubed potatoes simmered in delcious flavourful curry. This kanda batata rassa goes well with bread, rice or paratha. This is a easy-to-cook, vegan, beginner-bachelor-friendly recipe.
Ingredients
- 4-5 Potatoes, cut in cubes
- 2 medium sized Onions, sliced
- 1 teaspoon Mustard Seeds
- 1/4th teaspoon Hing (asafoetida)
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Red Chilli Powder
- 1 1/2 tabelspoons Goda Masala (OR Garam Masala)
- 1 tablespoon Jaggery (OR Sugar)
- Salt to taste
- Water for gravy as per required
Instructions
- Heat oil in a saucepan, add mustard seeds and let them crackle. Add asafoetida (hing), turmeric powder and sliced onions. Mix well.
- Saute onions for 10-12 minutes till they get a bit tender.
- 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 completely submerged. This makes a nice amount of gravy for the recipe.
- Cook potatoes for another 5 minutes.
- Add spices, red chilli powder, goda masala (or garam masala), salt, and jaggery. (You can also use 1 teaspoon of cumin powder and 2 teaspoons of coriander powder to substitute goda masala)
- Mix everything well, cover the pan and let the potatoes and potatoes cook for another 10 minutes. Keep on checking in between and stirring occasionally. Check for 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.
Notes
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.
