Jhatpat Masaledar Potato Rassa

This is a Recipe for preparing at home delicious and spicy and Quick or Jhatpat Masaledar Potato Rassa in the typical authentic Maharashtrian Style of Cooking. This Masaledar or Khamang Batatyacha Rassa can be served during the course of any meal, including party meals.
This Spicy Potato Gravy is prepared using a fresh-grounded Garam Masala to give it the added spicy taste and flavor.

The Marathi language version of this Potato Curry recipe is seen here – Khamang Batata Rassa

Quick Masalaledar Potato Rassa Preparation time: 30 minutes
Serves: 4 Persons

2 Big Potatoes
1 Medium size Onion
1 Small Tomato
2 Tablespoon Coriander
Salt as per taste

For the Masala
½ Tablespoon Oil
1 Medium size Onion
5-6 Garlic Petals
½” Ginger Piece
1 Cup Coconut (shredded)
1 Teaspoon Red Chili Powder
1 Teaspoon Garam Masala

For the Tadka
½ Tablespoon Oil
1 Teaspoon Mustard Seeds
1 Teaspoon Cumin Seeds
¼ Teaspoon Asafoetida
¼ Teaspoon Turmeric Powder

Jhatpat Masaledar Batata Rassa

Jhatpat Masaledar Potato Rassa

For preparing the Masala: Heat the Oil in a Kadai and add the Onion, Ginger-Garlic and sauté for a minute. Add shredded Coconut and sauté for 2-3 minutes on a slow flame. Then add Red Chili Powder, Garam Masala, mix it well and grind into a fine paste.

Peel the Potatoes and cut into medium cube size shapes. Chop the Onion, Tomato and Coriander and keep aside.
For the Tadka: Heat the Oil in a kadai and add the Mustard Seeds, Cumin Seeds, Asafoetida, Chopped Onion, Tomato, Potato cubes , Turmeric Powder and sauté for 2-3 minutes on a slow flame. Then cover the kadai with a stainless steel plate and add some Water over the plate. Cook the Potatoes until they are cooked.

Add grounded the Masala, Salt, Coriander, two cups Water, mix it well, and cook for 5- minutes on a slow flame.

Serve the Spicy Potato Rassa with hot Rice, Chapatti or Bhakri.

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About Sujata Nerurkar (1703 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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