Kanda batata rassa/onion and potato curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, mustard seeds, and curry leaves.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 4.Add chopped potatoes, salt, and water. Cover and cook until the potatoes are tender.
• STEP 5.In a separate pan, heat oil and add mustard seeds, cumin seeds, and asafoetida. Pour this tempering over the curry.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to cook the onions until they are golden brown to bring out their sweetness.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• For a thicker curry, mash a few potatoes while cooking to release their starch.
• You can also add some tamarind pulp for a tangy flavor.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the Kanda Batata Rassa hot with steamed rice or roti for a delicious meal.