Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Maharashtra · Dinner

Batata-Tomato Rassa (Potato-Tomato Gravy)

A humble but deeply satisfying Maharashtrian vegetarian dinner — cubed potatoes simmered in a thin, brothy tomato-onion-goda masala gravy. Simple, quick, and utterly comfortable — the go-to dinner when time is short, eaten with bhakri or rice.

🧺 Ingredients

• 4 medium potatoes (500 g), peeled and cut into 3 cm cubes
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 10 curry leaves
• 2 medium onions (180 g), finely chopped
• 3 medium tomatoes (300 g), finely chopped
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 1.5 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp goda masala
• 1 tsp salt (adjust)
• 300 ml water
• 2 tbsp fresh coriander

👩‍🍳 How to make Batata-Tomato Rassa

1. Temper (Heat: medium): Heat oil. Add mustard seeds — crackle 20 seconds. Add cumin seeds (crackle 10 seconds) and curry leaves (crackle 5 seconds).
2. Fry onion (Heat: medium-high): Add chopped onion — fry on medium-high for 8 minutes until golden brown.
3. Build masala (Heat: medium): Add ginger-garlic paste — fry 2 minutes. Add tomatoes — cook 6–7 minutes mashing until fully broken down. Add turmeric, chilli powder, coriander powder — stir 30 seconds. Add goda masala — stir 20 seconds.
4. Add potatoes (Heat: medium): Add cubed potatoes — stir to coat in masala. Add salt and 300 ml water. Stir.
5. Finish (Heat: medium): Uncover last 5 minutes to reduce gravy to a loose, brothy consistency. Add coriander. Drizzle ghee. Taste and adjust salt.

Track the macros of Batata-Tomato Rassa and 100s of Indian dishes with Nutri Macro India.