Rasawala Bateta (Potato Curry In Spiced Gravy) Recipe

• 2 large Yukon Gold potatoes, peeled and diced into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 teaspoon black mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon asafetida (hing)
• 8-10 fresh curry leaves
• 1 medium red onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 2 medium tomatoes, finely chopped
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder
• 1 1/2 teaspoons jaggery (or light brown sugar)
• 1 1/2 teaspoons tamarind paste
• 2 1/2 cups water
• Salt to taste
• 2 tablespoons chopped fresh cilantro (coriander leaves)
• 1 tablespoon fresh lemon juice

Rasawala Bateta Instructions

1. Place the peeled and diced Yukon Gold potatoes in a medium saucepan, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 8-10 minutes, or until the potatoes are just fork-tender but not falling apart. Drain and set aside.
2. Heat the vegetable oil in a large, deep skillet or saucepan over medium heat. Once hot, add the black mustard seeds and let them splutter for about 30 seconds.
3. Add the cumin seeds and let them sizzle for another 20 seconds, then quickly add the asafetida and curry leaves, stirring for 10 seconds until fragrant.
4. Add the finely chopped red onion and sauté for 3-4 minutes, stirring often, until the onion turns soft and translucent.
5. Stir in the ginger-garlic paste and cook for 1 minute, until the raw aroma disappears.
6. Add the finely chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the oil begins to separate at the edges.
7. Sprinkle in the ground coriander, ground cumin, turmeric powder, and Kashmiri red chili powder. Mix well and sauté for 1 minute to bloom the spices.
8. Add the boiled potato cubes to the masala base and gently stir to coat them evenly with the spices.
9. Pour in 2 1/2 cups of water, then add salt to taste, jaggery, and tamarind paste. Stir well to combine all the ingredients.
10. Bring the curry to a boil, then reduce the heat to medium-low and let it simmer uncovered for 10-12 minutes, stirring occasionally, until the curry thickens slightly and the potatoes absorb the flavors.
11. Check the seasoning and adjust salt, jaggery, or tamarind paste as needed for a balanced sweet-tangy-spicy flavor.
12. Turn off the heat, stir in the chopped fresh cilantro and fresh lemon juice, and mix gently.
13. Let the curry rest for 5 minutes before serving to allow the flavors to meld.