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A classic Maharashtrian potato curry featuring tender boiled potatoes in a thin, spicy, and tangy gravy. This comforting dish, known as 'rassa bhaji,' pairs perfectly with hot puris or chapatis for a wholesome meal.
For 4 servings
Cook the Potatoes
Prepare the Tempering (Tadka)
Combine and Simmer the Curry
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A classic Maharashtrian potato curry featuring tender boiled potatoes in a thin, spicy, and tangy gravy. This comforting dish, known as 'rassa bhaji,' pairs perfectly with hot puris or chapatis for a wholesome meal.
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 216.63 calories per serving with 4.22g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Garnish and Serve
Use 2-3 pieces of kokum instead of tamarind paste for a different kind of tangy flavor, which is also very traditional in Maharashtrian cooking.
For a Sattvic or Jain version, omit the onion and ginger-garlic paste. Add a pinch of asafoetida (hing) to the hot oil after the mustard seeds splutter.
Add one finely chopped tomato after sautéing the onions. Cook until the tomatoes turn soft and mushy before adding the spice powders.
For a slightly richer gravy, you can add 1-2 tablespoons of grated dry coconut (kopra) along with the spice powders and sauté for a minute.
Potatoes are a rich source of complex carbohydrates, providing sustained energy to fuel your day and keep you active.
The inclusion of spices like turmeric and ginger offers natural anti-inflammatory benefits that can help reduce inflammation in the body.
Spices traditionally used in this curry, such as mustard seeds and ginger, are known to stimulate digestive enzymes and improve overall gut health.
Onions, garlic, and various spices are packed with antioxidants that help combat oxidative stress and protect the body's cells from damage.
A typical serving of about 1 cup contains approximately 200-250 calories, primarily from the potatoes and oil. The exact count can vary based on the amount of oil used and serving size.
It is a moderately healthy, comforting dish. Potatoes provide essential carbohydrates for energy, and spices like turmeric have anti-inflammatory properties. To make it healthier, use minimal oil. It is naturally vegan and gluten-free.
While Goda Masala provides the authentic Maharashtrian taste, you can substitute it with an equal amount of Garam Masala in a pinch. The flavor profile will be different but still delicious.
Absolutely. For a Jain or Sattvic version, you can skip the onion and ginger-garlic paste. To enhance the flavor, add a pinch of asafoetida (hing) to the tempering after the mustard seeds pop.
If the gravy is too watery, you can simmer it uncovered for a few more minutes to allow some water to evaporate. Alternatively, mash a few more potato chunks directly into the gravy; the starch will act as a natural thickener.
Yes, this curry tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.