Maharashtrian Potato Bhaji Recipe

Batata Rassa Bhaji — Maharashtrian Potato Curry Oh …

WEBDec 31, 2023 · Drain the potatoes and set aside. While you're waiting for the potatoes to boil, start cooking the curry sauce/rassa. To start the …

1. First, preboil the potatoes. Add plenty of water into a deep bottomed saucepan or patela. Place the pot over the smallest ring and put the flame to medium. Once the water comes to a boil add the potatoes and cook for 15 minutes, or until just knife-soft but still firm. Drain the potatoes and set aside. Start cooking the Rassa while the potatoes boil.
2. Next, cook the masala for the Rassa. Place a Kadai or Saucepan on the largest ring of your stovetop and set the heat to medium. Add 1.5 tbsp of Oil and wait for it to heat. Once the oil is hot add the mustard seeds and wait for them to pop. Straight after add the cumin seeds, wait for them to crackle and then add the poppy seeds, curry leaves, and onions.
3. Stir fry this mixture for around a minute and then add the grated ginger and ginger-garlic paste. Cook until the raw smell has faded and the paste has integrated well. Now sauté until the onions are just softened (no need to caramelise), and immediately add the tomatoes.
4. Once you've added the tomatoes to the pan, add salt and mix well. Stir thoroughly every few minutes and cook for around 10 minutes. By this point the oil should begin to separate from the masala. The consistency of the tomatoes will become similar to 'jam', mushy and broken down. When you stir the mix, it should 'stick' together. And you should be able to observe the oil separating from the edges. Once this happens add the ground spices and cook for a further 2-3 minutes, stirring continuously.

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