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flower batata rassa recipe | maharashtrian cauliflower potato curry recipe

flower batata rassa recipe with step by step pics. flower batata rassa is a tasty coconut based curry made with cauliflower and potatoes. this is such a delicious curry that not only it tastes good with chapatis or pooris, but also equally tastes good with steamed rice.

the name of the curry in marathi language is flower batata rassa. flower means cauliflower in marathi and batata is potatoes. rassa means gravy. there are many variations of making flower batata rassa.

there are two ways i make flower batata rassa. i am sharing this slightly elaborate method for now and will share the easy method later. in this dish, you can even just add only potatoes or potatoes and green peas instead of cauliflower. the recipe uses goda masala and i highly recommend it to get the real and authentic taste. but if you do not have goda masala, then garam masala can be added, but the flavors will change.

to save time, flower batata rassa can also be made in a pressure cooker. add 2 cups water and pressure cook for 2 whistles. some more cauliflower and potato recipes from different indian cuisines i have already shared are:

  1. punjabi aloo gobi (dry sabzi)
  2. bengali aloo phulkopir dalna
  3. restaurant style aloo gobi curry
  4. dhaba style aloo gobi curry
  5. aloo gobi matar

serve flower batata rassa with chapatis, jowar bhakri, pooris or steamed rice or rice pooris or plain paratha.

if you are looking for more potato recipes then do check batata vada, aloo matar, dum aloo biryani, aloo methi and dum aloo recipe.

flower batata rassa recipe below:

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maharashtrian cauliflower potato curry recipe
prep time
20 mins
cook time
25 mins
total time
45 mins
 

flower batata rassa is a tasty spiced coconut based curry made with cauliflower & potatoes. 

course: main
cuisine: Maharashtrian
servings: 4
calories: 278 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
for blanching cauliflower:
  • 2 or 2.5 cups medium cauliflower florets (phool gobi)
  • ½ teaspoon salt
  • water as required
for roasting desiccated coconut:
  • 1 tablespoon oil
  • 1 medium onion or ½ cup chopped onions
  • ¼ cup desiccated coconut
  • cup water for grinding or add as required
for green masala or hirwa masala:
  • ¼ cup fresh coconut
  • 1 green chili or 1 teaspoon chopped green chilies
  • 1 inch ginger or 1 teaspoon chopped ginger
  • 5 to 6 garlic cloves or 1.5 teaspoons chopped garlic (lahsun)
  • 2 tablespoons coriander leaves
  • 2 to 3 tablespoons water for grinding
other ingredients for flower batata rassa:
  • 3 tablespoons oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds (jeera)
  • 7 to 8 curry leaves (kadi patta)
  • 1 pinch asafoetida (hing)
  • 1 medium tomato - chopped or ⅓ cup chopped tomatoes
  • ½ teaspoon turmeric powder (haldi)
  • 1 teaspoon kashmiri red chilli powder
  • 1.5 to 2 tablespoons goda masala or add as required or 1 teaspoon garam masala powder
  • 2 cups chopped potatoes
  • 2.5 cups water or add as required
  • 1 teaspoon sugar
  • salt as required
  • 2 to 3 tablespoons chopped coriander leaves for garnish
how to make recipe
blanching cauliflower:
  1. take 2.5 to 2.75 cups of rinsed cauliflower florets in a large bowl or pan. add ½ teaspoon salt. pour hot water as required and let the cauliflower florets immerse and get blanched for 5 to 10 minutes. this blanching step can be skipped if there are no insects or worms in the cauliflower. later drain all the water and keep the cauliflower aside.

roasting desiccated coconut:
  1. heat 1 tablespoon oil in a frying pan.

  2. add ½ cup chopped onions.

  3. saute till the onions turn translucent.

  4. then add ¼ cup desiccated coconut.

  5. mix well and stir non-stop on a low flame.

  6. roast till the desiccated coconut becomes golden. remove the pan from stove top and keep aside. let this mixture cool.

making green masala or hirwa masala:
  1. meanwhile take ¼ cup fresh coconut, 1 teaspoon chopped green chilies, 1 teaspoon chopped ginger, 1.5 teaspoons chopped garlic and 2 tablespoons coriander leaves in a small grinder jar or chutney grinder jar.

  2. add 2 to 3 tablespoons water and grind to a smooth paste. remove this green coconut paste and keep aside.

  3. now add the roasted coconut and onions in the same jar.

  4. add ⅓ cup water and grind again to a smooth paste. keep aside.

  5. rinse, peel and chop 2 to 3 medium potatoes. you will need 2 cups chopped potatoes.

making flower batata rassa:
  1. heat 3 tablespoons oil in a pan. add ½ teaspoon mustard seeds and let them crackle.

  2. when the mustard seeds begin to crackle, add ½ teaspoon cumin seeds. let the cumin seeds also crackle.

  3. then add ⅓ cup chopped tomatoes. also add 1 pinch asafoetida (hing). mix well. saute till the tomatoes soften.

  4. add 7 to 8 curry leaves and mix well.

  5. add the green coconut paste or hirwa masala.

  6. then add ½ teaspoon turmeric powder and 1 teaspoon kashmiri red chilli powder. mix well.

  7. saute till you see oil releasing from the sides.

  8. now add the roasted coconut and onion paste.

  9. add 1.5 to 2 tablespoons goda masala. if using garam masala powder, then add 1 teaspoon of it. mix well. saute for a minute.

  10. now add the chopped potatoes. saute for a minute. 

  11. add cauliflower florets. mix very well.

  12. add 2.5 cups water or add as required. 

  13. add 1 teaspoon sugar. season with salt as per taste. mix very well.

  14. cover the pan with a lid and simmer the rassa (gravy) till the cauliflower and potatoes are cooked. do note that the veggies should not get overcooked or become mushy.

  15. at intervals do check and give a stir.

  16. check with a knife or spoon if the veggies are done. they should soften and thus the spoon or knife can easily slid through the veggies. if not, then continue to cover and cook flower batata rassa for some more minutes.

  17. lastly add 2 to 3 tablespoons chopped coriander leaves. 

  18. serve flower batata rassa with chapatis, bhakris, pooris or steamed rice or plain paratha or rice pooris.

recipe notes

approximate nutrition info per serving:

Nutrition Facts
maharashtrian cauliflower potato curry recipe
Amount Per Serving
Calories 278 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 7g 35%
Cholesterol 0mg 0%
Sodium 380mg 16%
Potassium 708mg 20%
Total Carbohydrates 23g 8%
Dietary Fiber 6g 24%
Sugars 4g
Protein 5g 10%
Vitamin A 6.9%
Vitamin C 94.1%
Calcium 6%
Iron 23.8%
* Percent Daily Values are based on a 2000 calorie diet.
 


how to make maharashtrian flower batata rassa recipe:

blanching cauliflower:

1. take 2.5 to 2.75 cups of rinsed medium sized cauliflower florets in a bowl or pan. add ½ teaspoon salt. pour hot water as required and let the florets immerse and get blanched for 5 to 10 minutes. this blanching step can be skipped if there are no insects or worms in the cauliflower. later drain all the water and keep the cauliflower aside.

roasting desiccated coconut:

2. heat 1 tablespoon oil in a frying pan. add ½ cup chopped onions.

3. saute till the onions turn translucent.

4. then add ¼ cup desiccated coconut.

5. mix well and stir non stop on a low flame.

6. roast till the desiccated coconut becomes golden. remove the pan from stove top and keep aside. let this mixture cool.

making green masala or hirwa masala:

7. meanwhile take ¼ cup fresh coconut, 1 teaspoon chopped green chilies, 1 teaspoon chopped ginger, 1.5 teaspoon chopped garlic, 2 tablespoons coriander leaves in a small grinder jar or chutney grinder jar.

8. add 2 to 3 tablespoons water and grind to a smooth paste. remove this green coconut paste and keep aside.

9. now add the roasted coconut and onions in the same jar.

10. add ⅓ cup water and grind again to a smooth paste. keep aside.

11. rinse, peel and chop 2 to 3 medium potatoes. you will need 2 cups chopped potatoes.

making flower batata rassa:

12. heat 3 tablespoons oil in a pan. add ½ teaspoon mustard seeds and let them crackle.

13. when the mustard seeds begin to crackle, add ½ teaspoon cumin seeds. let the cumin seeds also crackle.

14. then add ⅓ cup chopped tomatoes. also add 1 pinch asafoetida (hing).

15. mix well.

16. saute till the tomatoes soften.

17. add 7 to 8 curry leaves and mix well.

18. add the green coconut paste.

19. then add ½ teaspoon turmeric powder and 1 teaspoon kashmiri red chilli powder.

20. mix well.

21. saute till you see oil releasing from the sides.

22. now add the roasted coconut and onion paste.

23. add 1.5 to 2 tablespoons goda masala. if using garam masala, then add 1 teaspoon of it.

24. mix well.

25. saute for a minute.

26. now add the chopped potatoes.

27. saute for a minute.

28. add cauliflower florets.

29. mix very well.

30. add 2.5 cups water or add as required.

31. add 1 teaspoon sugar.

32. season with salt as per taste.

33. mix very well.

34. cover the pan with a lid and simmer the rassa (gravy) till the cauliflower and potatoes are cooked. do note that the veggies should not get overcooked or become mushy.

35. at intervals do check and give a stir.

36. check with a knife or spoon if the veggies are done. they should soften and thus the spoon or knife can easily slid through the veggies. if not, then continue to cover and cook for some more minutes.

37. lastly add 2 to 3 tablespoons chopped coriander leaves.

38. serve flower batata rassa with chapatis, jowar bhakri, pooris or steamed rice or lachedar paratha or bajra bhakri. for more delicious gobi recipes you can check this collection of 20 cauliflower recipes.




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This post was last modified on October 6, 2017, 10:35 pm

    Categories Indian CurriesMaharashtrian RecipesMain CoursePopular Indian RecipesVegan Recipes