Batata (potato) rassa (gravy)

Ingredients:

Baby potatoes, peeled and quartered - 1 kg

Peas (frozen is fine) - 1/2 cup

Onion, finely chopped - 1 large (can also be blended into the nut paste)

Peanuts or cashews - 1/2 cup (preferably roasted and unsalted; if you purchased them raw, roast on high heat for a few minutes to prep)

Coconut, shredded or flakes, UNSWEETENED - 1/2 cup

Ginger, finely chopped - 1 + 1 tbsp

Garlic - 6 pods

Cumin, mustard, nigella, and fenugreek seeds - 1/2 tsp each

Asafoetida - a pinch

Turmeric powder - 1/2 tsp

Kasmiri red chili powder - 1 tsp [lends a rich colour to the gravy]

Substitute with regular red chili powder - 3/4 tsp

Coriander powder - 1/2 tsp

Tamarind paste - 3 tbsp

Garam masala - 1 tsp

Coriander leaves, chopped - 3 tbsp

Salt - 1 tsp or to taste

Sugar - 1 tsp

Oil - 2 tbsp

Method:

Nut paste:

Blend 1 tbsp of the ginger, the garlic, peanuts/cashews, and coconut into a thick paste (with as little water as possible). If you're blending the onion with this as well, first start by blending the onions, ginger, and garlic. Gradually add the nuts to thicken the paste. Only add water if absolutely necessary; the water in the onions should be adequate.

Gravy:

Parboil the potatoes. This speeds up the rest of the recipe. I microwaved them with some water on high for 10 min, checked, and cooked further for 5 min on medium high. A fork inserted into a piece should go through about halfway with minimum resistance.

Heat oil and add the cumin, mustard, nigella, and fenugreek seeds. When they start to crackle, add the asafoetida and the remaining ginger. Stir fry for a couple minutes and then add the turmeric, red chili, and coriander powders and stir well.

Add the onions, salt, and sugar. Fry until the onions start turning golden brown. If you already blended the onions with the nut paste, add the salt and sugar and continue.

Add the nut paste, mix well, and cook uncovered, stirring occasionally. If the paste starts to stick to the pan, add 2 tbsp water (as little as possible) and stir. Cook uncovered until the paste starts to release oil along the sides of the pan. Add garam masala and stir for a couple of minutes.

Add the potatoes, green peas, and water. Stir well, cook covered for approx 10 minutes or until the potatoes are cooked through. Check for salt. Garnish with chopped coriander leaves.

Author: Shrinkingsodacan