Batatyacha rassa

Potatoes cooked in spicy tomato based curry


  • 5 -6 medium potatoes
  • 1 green chili, optional
  • 1 -2 medium onions, chopped
  • 3 -4 fresh tomatoes, chopped
  • 2 tablespoons chopped cilantro
  • 1 teaspoon Goda masala or garam masala
  • green peas handful
  • 1 tablespoon Peanut powder
  • salt
  • 1 teaspoon Turmeric
  • 1 teaspoon Mustard seeds or cumin seeds
  • 1/2 teaspoon Cayenne pepper
  • 1 tablespoon vegetable oil


  1. Boil the potatoes. Peel, chop and keep aside.
  2. Heat oil. Crackle cumin/mustard seeds, hing and turmeric. Add onion and heat till light brown.
  3. Add the green chili if using and then add tomatoes. Fry the tomatoes till they are cooked and give out juices.
  4. Add the cooked potatoes and stir it all together.
  5. Adjust water for desired consitency.
  6. Add all the spices needed. Add salt, pinch of sugar, Goda/ garam masala and powdered peanuts.
  7. Bring to boil and then simmer till gravy is thick.
  8. Add peas a few minutes before switching off the heat.
  9. Garnish with cilantro and serve hot with rice or roti.

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