Potato Curry (Batate Gashi)

A potato curry that is a perfect blend of sweet, sour, and spicy flavors. The dish is served with rice or naan bread.

Batate Gashi is a delicious dish that is made of potatoes, tomatoes, onions, peas, garlic and green chili. It is usually served with rice or bread.

Do you like potatoes? Do you like potato curries? Then you must taste the renowned Konkani potato curries. Batate batani gashi, batate human, batate vagu, batate gashi, and a slew of other variations are available. All of them are potato curries with little differences in ingredients that create a huge difference in flavor. Regardless, they’re wonderful. In coconut-based curries, soft potatoes are used.

This potato curry is excellent with rice and makes a great lunch or supper. For breakfast, this potato curry works nicely with brown rice-white rice dosas (called ukde suray polo in Konkani). In a simple, flavorful coconut curry, potatoes are added. In Konkani, this potato curry is known as batate gashi. Batato is Konkani for potato, while gashi is Konkani for coconut curry.

Ingredients:

• 1 potato, medium size
• 1/2 cup coconut grated
• 1/2 tamarind (size of a lemon)
• 3–4 dried red peppers
• season with salt to taste
• 1 tablespoon of vegetable oil
• 1 tablespoon urad dal
• 1 teaspoon seeds of coriander
• fenugreek seeds, 1/4 teaspoon

Seasoning:

• 1 tablespoon of vegetable oil
• mustard seeds, 1/4 teaspoon
• 1 curry leaflet 1 curry leaflet 1 curry leaflet 1 curry leaflet 1 curry leaf

Serves: 2

Time to prepare: 25 minutes

Method of Preparation:

1. Potatoes should be peeled and cut into pieces. 
2. On medium heat, sauté potato chunks with 3/4 cup water and salt until they are cooked through.
3. Prepare the curry masala in the meanwhile.
4. In a tempering pan, heat the oil, then add the fenugreek seeds, urad dal, coriander seeds, and dried red chilli pieces and saute until the urad dal begins to brown.
5. Grind them, together with shredded coconut, tamarind, and salt, into a smooth paste using as much water as required after they have cooled.
6. When the potatoes are nearly done, add the ground masala and stir to combine.
7. In the end, we’ll need a curry with a semi-thick consistency. So, add approximately 1/2 to 1 cup of water and stir well. Due to the addition of urad dal to the masala, the dish thickens as it cooks and as it cools. So, at the beginning, keep the curry a bit liquid rather than semi-thick.
8. Bring the curry to a boil, then reduce to a low heat and continue to cook until the masala is no longer uncooked. Salt should be checked and adjusted as needed.
9. Remove the curry from the heat and season it with salt and pepper.
10. Seasoning: In a tempering pan, heat the oil and add the mustard seeds. When they begin to pop, add the curry leaves and cook for a few seconds. Mix this spice into the curry well.
11. For lunch or supper, serve this hot potato curry (batate gashi) over steaming hot rice, or for breakfast, serve with brown rice-white rice dosas. 

Tags: GSB Konkani recipe, vegan, vegetarian recipe, South Canara Konkani recipe, Konkani cookery, GSB Konkani cuisine, Konkani breakfast, Konkani curry, coconut curry, potato curry, gashi, batate gashi, potato ghashi, GSB Konkani recipe, vegan, vegetarian recipe, GSB Konkani cuisine 

Potato Curry is a traditional Turkish dish that requires cooking potatoes and green peas in a sauce of tomato paste, yogurt, salt, pepper, cumin, and water. Reference: potato peas curry.

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