Kanda Batata Rassa Bhaji | Aloo Pyaz Raswali Sabji | Onion Potato Curry

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Kanda batata rassa bhaji in English means onion potato curry.

Sliced onions are tossed with cubed potatoes and simmered in an aromatic spice blend of Goda Masala ( Maharashtrian spice blend). This is typically a Maharashtrian Brahmin-style recipe.

This is every day easy-to-cook, vegan, beginner-friendly recipe.

Kanda batata rassa is a traditional and quintessential part of Maharashtrian cuisine.

This curry is loved by all especially children and is one of the easiest curries to make.

What is Kanda Batata Rassa Bhaji?

Kanda batata rassa that is Onion Potato Curry is a simple, quick and easy-to-make vegetable curry that does not require a lot of pre-preparation beforehand.

Using minimal ingredients & spices this dish tastes amazing. It is a beginner-friendly and bachelor-friendly recipe that can be made in 30 minutes.

Kanda batata rassa (onion potato curry) is commonly served for meals along with pooris, bread, and flatbreads and makes a great flavourful accompaniment with steamed rice.

This vegetable is called by several names, such as Batata Rassa Bhaji, Kanda Batata Rassa, Batatyachi Patal Rassa Bhaji and in Gujarati is popularly known as Kanda Batata Nu Shaak.

This curry is spicy, sweet and tangy. Best paired with sourdough bread or laadi pav.

Growing up, this was the most requested dish at our home that we loved to eat it with Indian pav (buns) or with plain steamed rice. 

Making this recipe is so easy that I often include it for our quick hassle-free week-night dinner.

This makes a perfect meal for lazy Sundays and weeknights or when you are short of time or in a hurry.

All you need is those two basic vegetables and a pack of bread and you are good to go! This is a common day-to-day dish that is prepared in almost every Maharashtrian household.

When I am in the mood to pack this vegetable for tiffin, I add very little water while cooking to make a semi-dry version of this dish which we call Onion Batatyachi Sukhi Bhaji (Dry Onion Potato Stir Fry).

This vegetable makes an excellent tiffin option with chapati, some salad and a pickle, making a perfect tiffin meal.

For the most authentic Maharashtrian flavour, Goda Masala is used in making this kanda batata rassa (Onion Potato Curry). 

Goda masala is a mildly sweet coconut-based spice mix that is often used in making Maharashtrian dishes.

But do not worry if you can’t get goda masala, I have got you covered! Many times when I am out of this goda masala, I end up adding coriander powder and cumin powder which imparts a nice beautiful aroma and flavours to this curry. Garam masala also does wonders for this dish.

There are various versions of making this kanda batata rassa bhaji (kanda Potato Curry). Many times, finely chopped tomatoes are added for that tangy hint.

Most popularly often green peas and freshly scraped coconut is also added which enhances the flavour and texture of this curry.

Make sure you do not overcook batata (potato), otherwise the whole curry gets mushy. The overcooked, potatoes don’t do justice to this humble delicious sabzi.

One thing peculiar to Maharashtrian Brahmin cooking is the addition of jaggery in their curries and dals. 

Jaggery is a sweetener, an unrefined cane sugar. In case you do not have jaggery, use brown or regular white sugar for the curry. Jaggery is added to balance the flavour of the dish.

At home, most of the time, we refrain from adding tamarind juice or tomatoes which gives a nice tang to this dish. You may add the tamarind or tomatoes or you may skip it altogether. It depends on personal preference.

To make this kanda batata rassa bhaji (Onion Potato Curry), sliced onions are added to the tempering and cooked till half done.

Cubes of potatoes are added along with goda masala, red chilli powder, salt and jaggery (gul) and tamarind pulp. The vegetable is simmered till the potatoes are cooked and then served hot with bread, flatbread or rice.

Recipe Video

Ingredients

Onions – I have used 2 medium-sized onions which I cut lengthwise.

Potatoes – We will need to wash, peel and cut potatoes into cubes and immerse them in salted water immediately after cutting to avoid oxidation.

Spices – The main flavour of this curry comes from the Maharashtrian spice mix – Goda masala. Goda masala is easily available in any Indian grocery store. In case you do not have it, substitute it with garam masala or coriander-cumin powder.

Seasoning – Jaggery is used here to balance the flavours of this curry and give a little hint of sweetness. You can substitute jaggery with brown or white sugar. Many times tamarind pulp or finely chopped tomatoes are used as a souring agent but I normally avoid if you want you can add 1 small tomato finely chopped or 2 teaspoons of tamarind pulp. Salt is added as per taste.

Oil – For tempering

Water – To adjust the gravy.

Serving Suggestion

With Flatbreads – This kanda batata rassa bhaji pairs well with poori, chapati, phulka and even bhakri.

Bread – Indian laadi pav, slice bread goes best with this rassa bhaji.

Side dish – This curry is also served as a side dish with varan bhat (dal rice), curd rice or sambar rice.

Storage Options

This aloo pyaaz curry stays good for about a week in the refrigerator. Reheat before serving.

Variations

For added flavour and tang, add sliced tomatoes which give a nice colour, texture and flavour to this curry.

A teaspoon of roasted peanut powder brings on a different taste altogether to this onion potato curry. If you like taste to peanuts, do add them.

You can also add fresh green peas or frozen green peas to this curry.

You can also add boiled potatoes, just make sure that the onion is cooked perfectly before adding the boiled potatoes. The taste would however differ from the original rassa recipe.

How to make simple potato curry

Note:

You may add tamarind pulp for the tanginess or use 1 tomato finely chopped.

If you want, add fresh or frozen green peas to this vegetable which enhances the taste of this curry. This addition of peas gives extra flavour to this dish.

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