This spicy and tangy potato curry was always served at Indian weddings when I was younger. With the need to fill 1,000+ guests, maybe it was the easiest and cheapest thing to cook. I always associate the dish with weddings and forget it doesn’t only have to be made at special occasions. My grandma would be the chief cook for close relative’s epic Indian weddings. It’s crazy looking back that she cooked for that many people, especially as Indian weddings can last up to seven days.
Like most Indian dishes the variations of potato curry are endless. Recipes have been passed down from generation to generation and everyone has their own special recipe and style of cooking. It’s been funny speaking to my mum and writing down all our families’ recipes. She never measures any of the ingredients and cooks completely from memory, intuition and tasting.
My family’s potato recipe is simple and can be cooked in 30 minutes. The preparation will take about 15 minutes. Find out how you can save 5 minutes by reading my Indian tips and tricks. The curry can be made beforehand. I try to make my curries first thing in the morning before showering to avoid smelling of curry and spices all day.
This potato curry has a spicy and tangy tomato sauce. The sauce is made from fresh tomatoes, you can use tinned but I prefer fresh. The tomatoes are peeled and grated. The dried red chillies and mustard seeds are tempered. The rest of the spices are added with sesame seeds, coconuts, peanuts and lime juice to make a masala paste. The peanuts and sesame seeds contribute to the rich texture of the tomato sauce. The potatoes are steamed before adding to the curry.
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Spicy & tangy potato curry– batata rassa
Yield 4 people
Potato curry with a rich spicy and tangy tomato sauce. This recipe is easy to follow and can be made in 30 minutes. Batata rassa is my family’s recipe that has been passed down through the generations.
- 3 medium potatoes, peeled and cut into 3cm cubes
- 5 large tomatoes, peeled and grated
- 3 cloves of garlic, peeled and minced
- thumb-sized root of ginger, peeled and minced
- 1 tablespoon of sunflower oil
- 1 dry red chilli
- 1 teaspoon brown mustard seeds
- ¼ teaspoon asafoetida (hing)
- ½ teaspoon turmeric
- 1 teaspoon red chilli powder
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon sesame seeds
- 1 teaspoon desiccated coconut
- 1 teaspoon finely chopped peanuts
- ½ lime, juiced
- fresh coriander for garnish
- Steam cubed potatoes for about 10 minutes until they are cooked but not mushy.
- Place tomatoes in a large bowl and cover with boiling water. This will allow you to peel them easily.
- Grate the peeled tomatoes, disregard the tough middle.
- Peel the garlic and ginger, mince in a food processor.
- Heat the oil in a large pan over a medium heat for 30 seconds.
- Add the dry red chilli to the oil. Allow to cook for a minute.
- Add the mustard seeds.
- When the mustard seeds start popping, this will happen after a minute or so, reduce the heat to low.
- Add the asafoetida and turmeric, red chilli powder, cumin, coriander, salt, sugar, sesame seeds, coconuts, peanuts, garlic, ginger and lime juice.
- Stir well and return to a medium heat for a few minutes.
- Add grated tomatoes and cook for 5 minutes until the sauce starts to bubble.
- Reduce the heat to low and add the potatoes.
- Cover the pan and let the curry simmer for 5-10 minutes.
- Garnish with coriander and serve warm