Make Kanda Batatyaacha Rassa - Easy Potato Curry
Toss peeled and diced potatoes with seasonings and microwave cook until tender. Make simple Tadka with oil, mustard and cumin seeds, and Hing. Add sliced onions and saute for a few min. Stir in chopped tomatoes and seasonings, cover and cook for 3-5 min. Add cooked potatoes and water, bring to a boil and simmer 7-8. Serve hot, with Roti, Paratha, Puri... Enjoy!
Equipment
- Microwave oven preferred If not available, see Recipe Notes for stove-top prep
Ingredients
- 1 1/2 cups Potatoes - peeled and diced medium any variety of potatoes OK
- 1 cup Onions - sliced lengthwise (root to tip) - medium thick
- 2/3 cup Tomatoes - chopped about 1 medium-large Roma Tomato
- 2 tsp Oil I prefer peanut oil, any mild tasting edible oil OK; if you like the strong flavor of mustard oil, that's fine too - it will impart its distinctive flavor to the curry.
- 1/4 tsp Mustard seeds (black, small)
- 1/2 tsp Cumin seeds
- 1/8 tsp Hing (asoefetida) powder
- 1/4 tsp Salt adjust later a per preference
- 1/8 tsp Turmeric
- 1/4 tsp Red Chilli Powder (Cayenne) adjust later as per spiciness preferred
- 1 1/2 cups Water adjust as needed to get the curry consistency preferred
Seasonings for potatoes
- 1/8 tsp Red Chilli Powder (Cayenne) adjust as per spiciness preferred
- 1/16 tsp Turmeric
- 1/8 tsp Salt
- 1/2 tsp Oil I prefer peanut oil; any mild tasting edible oil OK
Garish
- 2 tbsp Fresh Coriander leaves - (Cilantro) - washed and chopped Wash thoroughly to remove any grit/sand sticking to leaves/stems
Instructions
Prep and cook the potatoes
- Peel and dice the potatoes.
- Transfer to a microwave safe glass/ceramic dinner plate and add the salt, turmeric and red chilli powder.Note: Check Recipe Notes for alternative directions for cooking potatoes in a pressure cooker or in a saucepan on the stove-top.
- Use a spoon and fork to mix the seasonings with the potatoes.
- Cover the plate, microwave first 3 min on Hi, then 5 min on 50% power.
- Splash about 2-3 tbsp water on the partly cooked potatoes, then cover and microwave on Hi for 3 min. The potatoes should become easily "mashed" when poked and pressed lightly with a fork. If they are still too firm, microwave on Hi for an additional 2-3 min.
Prepare the curry
- While the potatoes cook, start making the curry: Place about 3 cups of water in a saucepan and set to boil on low-medium heat.Peel and slice the onions - not too thin - about 1/8 inch (2-3 mm) thick
- Make Tadka: Heat oil in a heavy bottom pan for 30-40 seconds on medium heat. Add the mustard seeds, and cover immediately to catch the splatter as the seeds pop. Decrease the heat and add cumin seeds and Hing.
- Add the sliced onions and saute for 3-5 min on medium heat, until the onions turn translucent and the edges just start turning brown.
- While the onions cook in the Tadka, wash and chop the tomatoes.
- Add the chopped tomatoes to the onions, then add the seasonings: turmeric, red chilli powder and salt.
- Stir, add 1/2 cup hot water (from the saucepan), cover and simmer for 2-3 min
Add the cooked potatoes
- Add the cooked potatoes to the curry;
- Add 1/2 cup hot water, bring to a boil, cover and simmer 2-3 min.
- Remove about 2-3 tbsp of the potatoes from the curry to a plate and mash coarsely with a fork or the back of a spoon.
- Transfer the mashed potatoes back to the curry.
- Add a little hot water, about 1/2 cup, cover and simmer for a couple of min to blend textures and flavors.
- While the curry simmers, wash and chop the fresh coriander leaves (cilantro).
- Garnish with chopped fresh coriander leaves (cilantro). Serve hot, with your favorite flatbread, some spicy pickles, sliced carrots, Papad,..... for a tasty and satisfying meal.Enjoy!
Notes
No Microwave? No worries...
Follow one of the following methods for cooking the potatoes: Pressure cooker:- Add water to the pressure cooker pot - about 1 1/2 - 2 cups.
- Place a rack inside the pot - this helps raise the insert container above the water.
- Place the seasoned potatoes in a pressure cooker insert, or a stainless steel bowl that fits inside the pressure cooker pot.
- Add about 2 tbsp water to the potatoes.
- Place the container on the rack inside the cooker.
- Close the lid and pressure cook 4-6 min. Release pressure naturally for about 10 min, then gently force-release remaining pressure,
- Caution:
- Be careful : Keep your hands/fingers out of the path of the hot steam that escapes during forced-release of pressure.
- Caution:
- Use the cooked potatoes as directed in main recipe.
- Add 2 cups water to a small-medium saucepan (1 quart/1 liter) and bring to a boil.
- Add peeled and diced potatoes to the water, cover and simmer 10 min.
- Add salt, turmeric and red chilli powder (cayenne) and continue to cook for 3-5 min on low heat until potatoes are fork-tender, but not mushy.
- Note: If it looks dry and might burn, add 1/2 cup of hot water.
- Use the cooked potatoes as directed in main recipe.
Storing Leftovers
Store leftover potato curry in a glass/ceramic container with a well-fitting lid. I do not recommend using plastic containers for this curry. Refrigerator:- Consume within 1-2 days.
- Reheat in microwave or stove-top until the curry comes to a boil. Add a little water if it looks too thick.
- Good for 2-3 weeks, maybe longer.
- To reheat:
- Thaw in the microwave on defrost setting (30% power) for about 3-5 min, until ice crystals have melted.
- Splash a little water, cover and microwave on high until the curry is boiling hot.
- Continue to heat on 40-50% power for 4-6 min or longer - you can also do this on the stove-top in a heavy bottom saucepan
- Note:
- Frozen potatoes need to simmer in gently boiling liquid for several minutes to restore their texture.
Nutrition
Calories: 92kcalCarbohydrates: 16gProtein: 2gFat: 3gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 280mgPotassium: 382mgFiber: 2gSugar: 3gVitamin A: 143IUVitamin C: 10mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!