Potato Cauliflower Curry Recipe (Flower Batata Rassa)
Potato Califlower curry can be made in many different ways. The recipe that I have shared here is a Maharashtrian version and it is called 'Rassa' (curry) in Marathi. It uses the Maharashtrian Goda/Kala Masala. Along with being spicy, it is also a little sweet in taste. It is best enjoyed with roti/chapati.
Ingredients
- Oil - 4 tsp
- Mustard Seeds - 1/2 tsp
- Cumin Seeds - 1/2 tsp
- Asafoetida (Hing) - 1/4 tsp
- Turmeric Powder - 1/2 tsp
- Potatoes - 3 cups cut into cubes
- Cauliflower - Big florets - 2 cups
- Salt - To taste
- Red chili powder - To taste
- Jaggery (gud) - 2 tbsp
- Coriander powder - 1/2 tsp
- Cumin powder - 1/2 tsp
- Coarsely ground roasted peanut powder* - 1-2 tbsp (optional)
- Tomato - 1
Instructions
- Heat 4 tsp oil in a pot. Add 1/2 tsp mustard seeds and wait till they crackle. Now add 1/2 tsp cumin seeds, 1/4 tsop asafoetida (hing), and 1/2 tsp turmeric powder.
- Add 3 cups potatoes cut into big cubes. Mix and add water, just enough to cover all the potato cubes. Cover and let cook for 5 minutes till the potatoes are half done.
- Add 2 cups of cauliflower florets big in size, and add some more water so that it covers all the cauliflower florets. Add salt to taste, red chili powder to taste, 4 tsp Kala/Goda masala, 1/2 tsp coriander powder, 1/2 tsp cumin powder, and 2 tbsp jaggery. Cover to cook for another 5 minutes so that the potatoes and the cauliflower florets are soft but not overcooked. The florets should remain intact.
- Now remove the cover, reduce the heat, and mash some (about 5-6) of the cooked potato pieces with the back of a spoon. (You can take out few pieces of the potato from the curry in a separate bowl, mash them and add them back to the curry) This helps to thicken the gravy a bit. You may also choose to add about 1-2 tbsp of coarsely ground roasted peanut powder* for this purpose.
- Add 1 tomato cut into big cubes. Let the curry boil for 2-3 minutes, without cover, before turning of the gas.
- Garnish with finely chopped coriander leaves and serve hot with roti/chapati or rice.
*Roast peanuts in a pan on a medium flame till some black spots start appearing on the outside. Let cool and then crush a little with hands to separate peels. Blow away the peels and grind the peanuts coarsely.
