Potatoes in Thin Gravy (Rassavako Batata)

Rassavako Batata

Gujarati-style potatoes cooked with a mustard-cumin tempering and spices, finished with water to form a thin gravy. Optional onions, tomatoes, and curry leaves can be added.

Ingredients

• 1/4 kg potatoes (raw or boiled)
• turmeric (haldi)
• salt
• red chilli powder
• coriander-cumin powder (dhania-jeera powder)
• garam masala
• mustard seeds (rai)
• cumin seeds (jeera)
• oil (for tempering)
• onions (optional; fry first if using)
• tomatoes (optional; add after masalas)
• curry leaves (optional; add during tempering)
• ginger-chilli-garlic paste (optional; add after masalas)
• water (to make gravy)

Instructions

1. Make a tempering (seasoning) with oil, mustard seeds, and cumin seeds.
2. Add raw or boiled potatoes. Add salt and turmeric and cook for a few minutes.
3. Add red chilli powder, garam masala, and dhania-jeera powder.
4. Add water and boil for a few minutes to form a thin gravy.
5. If using onions, fry onions first, then add potatoes and proceed with the same method.
6. If using tomatoes, add them after adding all the masalas.
7. Optionally add curry leaves during tempering; optionally add ginger-chilli-garlic paste (and tomatoes) after adding all masalas.

Tips

• Fry onions first if adding onions.
• Add tomatoes only after adding the masalas.
• Curry leaves can be added during tempering.
• Ginger-chilli-garlic paste may be added after masalas.