Name: Kanda Batata Rassa/ Onion and potato curry recipe by Prachi Gaddam at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: Onion 2 medium; Potato 2 medium; Tomato 2 medium; Oil 1 tablespoon; For tempering: cumin and mustard seeds, curry leaves, asafotida; Ginger Garlic paste 2 teaspoon; Red chilly powder 1 teaspoon; Turmeric powder 1/4 teaspoon; Garam masala 1/2 teaspoon; Goda masala 1/2 teaspoon; Jaggery 1 teaspoon; Tamarind 1/2 inch; Peanuts 2 tablespoon; Dry coconut grated 2 tablespoon; Salt to taste; Coriander for garnishing

ABOUT Kanda Batata Rassa/ Onion and potato curry RECIPE

Kanda batata rassa is an indispensable part of maharashtrian thali. This is one kind of curry loved by all and really easy to make with simple ingredients. Typically kanda batata rassa is served with steaming hot puffed puries in traditional parties in maharashtra. It goes well with chapati/ paratha or rice also.

Ingredients Serving: 4

Onion 2 medium
Potato 2 medium
Tomato 2 medium
Oil 1 tablespoon
For tempering: cumin and mustard seeds, curry leaves, asafotida
Ginger Garlic paste 2 teaspoon
Red chilly powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Garam masala 1/2 teaspoon
Goda masala 1/2 teaspoon
Jaggery 1 teaspoon
Tamarind 1/2 inch
Peanuts 2 tablespoon
Dry coconut grated 2 tablespoon
Salt to taste
Coriander for garnishing

Instructions

Cut onion long and tomato into fine pieces
Cut potatoes in medium pieces . I have cut them long. You can cut in any size per shape you like
In a vessel heat oil and add tempering
Add ginger garlic paste and saute well
Add onion and saute well
Add tomatoes
Cook till tomatoes are soft
Now add potatoes
Mix well and add red chilly powder, turmeric and garam masala
Mix well and cook covered till potatoes are soft
Once potatoes are fork tender, add tamarind, jaggery, peanut powder and grated coconut. We add coconut and peanut to give thickness and richness to gravy.
Add 2 cups of water and cook
Add coriander and salt amd cook till boil

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