Flower Batata Matar Rassa Recipe | Maharashtrian Cauliflower Potato Peas Curry

Flower Batata Matar Rassa is a Maharashtrian-style curry recipe where vegetables are cooked in a thin spicy gravy. The curry has some intense flavors and is super appetizing to taste! This delicious and exquisitely simple vegetable curry goes perfectly with steamed rice, rice dishes, or Indian bread.

Today I represent yet another lip-smacking, spicy, and hot vegetarian curry from Maharashtrian cuisine.

flower batata matar rassa

What is Flower Batata Matar Rassa Bhaji?

The Maharashtrian name Flower Batata Matar Rassa translates to Cauliflower Potato Peas curry in a thin gravy. A vegetable curry (dry or gravy) is popularly known as bhaji in the Marathi language.

Growing up in Bombay (now Mumbai), I have grown up eating foods from different cuisines – Maharashtrian, Gujarathi, Jain, and Parsi. Food was constantly exchanged with one another on regular days or on festivals.

Thanks to my cosmopolitan neighborhood, I got to taste different cuisines without traveling anywhere! My palate is heavily influenced by different cuisines.

The specialty of Maharashtrian rassa (thin gravy) is its aromatic spices and the freshly ground paste in which it’s cooked.

The rassa bhaji is very commonly prepared in Maharashtrian households with a variety of vegetables. The recipe for flower batata matar recipe varies from region to region and even from household to household with a few minor differences. The gravy is a bit on the spicier side and is very flavorful.

About Flower Batata Matar Rassa Recipe

Flower Batata Matar Rassa recipe is a Maharashtrian style curry made by cooking cauliflower, potato, and green peas in a flavorful onion-coconut-based gravy. The use of freshly ground masala paste makes the dish finger-licking delicious.

As Maharashtra is on the coastal side use of coconut (dry or fresh) is quite common in most of the dishes, vegetarian or non-vegetarian. Flower batata matar rassa recipe is one such gravy recipe that has coconut-based masala from an authentic blend of spices.

The specialty of Maharashtrian gravy is its aromatic spices in which it’s cooked. A special blend of spices known as goda masala, kanda lasun masala, kala masala is generally used to flavor the dish.

As I did not have any of the masalas listed above, I made a vatan (freshly ground paste) as a substitute. The Kanda Khobra vatan translates to Onion and coconut paste is made from roasting onion, dry coconut, seeds, and whole garam masalas and then grinding into a paste. The aroma of masala paste, as it cooks, will waft around your kitchen and house.

In an Indian household, combining potatoes with veggies and meat (chicken or mutton) is very common. The addition of potatoes adds volume and makes the dish more filling.

Reasons to make

Easy to make.

Amalgamation of different flavors.

Packs a walloping flavor punch.

Ideal for weekday meals (lunch or dinner) and lunch boxes.

Versatile, pairs well with rice and roti.

cauliflower potato peas curry maharashtrian style

Pro Tips

Choose cauliflower that has a firm and tight head. Keep the size of the cauliflower florets and potato cubes even so that they can cook evenly.

I prefer and strongly recommend shallow-frying the potato and cauliflower before adding the masala paste. It enhances the taste of the vegetables.

The cooking time for potatoes and cauliflower is different. Add cauliflower florets only after the potatoes are half done.

Make sure the masala paste is cooked well (until oil separates) before adding hot water.

Always add hot water as it will continue to maintain the temperature. Adding cold water, will bring down the temperature, and also the vegetables will take more time to cook.

The consistency of this gravy is thin. However, you can adjust the consistency as per your preference.

Do not overcook the vegetables. Else they will become mushy. They should be cooked soft yet firm and hold the shape.

Ingredients

Vegetables: Cauliflower, potatoes, green peas, onion, and tomato.

Oil: You can use any oil – vegetable, sunflower, peanut, etc.

Masala paste: oil, coriander seeds, cumin, cloves, cinnamon stick, mace, star anise, stone flower, dry coconut, sesame seeds, poppy seeds, ginger, garlic, and coriander leaves.

Normally dry coconut (Kopra) or freshly grated coconut is added. But if it’s unavailable to you, add frozen or unsweetened shredded or desiccated coconut.

Tempering: mustard seeds and cumin.

Spice powders: turmeric powder, red chili powder, Kashmiri red chili powder, and garam masala.

Other ingredients: salt, coriander leaves, and water.

How to make Flower Batata Matar Rassa Bhaji

Step 1: Make the Vatan (Masala Paste).

1. Heat oil in a pan over medium flame. When warm, add coriander seeds, cumin seeds, cloves, cinnamon stick, mace, green cardamom, stone flower, and star anise. Saute till aromatic.

2. Next, add sliced onions, ginger, and garlic.

3. Saute over medium flame until the onions change color to light golden color.

4. Add grated dry coconut and continuously stir till it turns a light golden color.

5 & 6. Turn the flame to low, add sesame seeds and poppy seeds. Saute for 1 minute and let the sesame seeds pop.

7. Switch off the flame and remove it in a bowl or a plate. Let it cool down completely.

8. Transfer all the roasted ingredients to a mixie jar and add coriander leaves. Grind it to a smooth and lump-free paste by adding little water. Keep it aside.

Step 2: Making Flower Batata Matar Rassa

9. Heat oil in a deep pan over medium flame. When hot, add mustard seeds and cumin. Let them crackle.

10. Add chopped potatoes and saute for 3-4 minutes by stirring at regular intervals.

11 & 12. Next, add the cauliflower florets and saute until both vegetables get a nice charred color.

13. Add turmeric powder and a little salt. Saute until the vegetable pieces get evenly coated with yellow color.

This prevents the vegetable pieces from appearing white in color in the final dish.

14 & 15. Add the masala paste and saute over medium-low flame until the oil separates at the sides of the pan.

Because of the coconut, the masala can stick to the bottom of the pan. Can sprinkle little water to deglaze the pan.

16. Once the oil separates, add red chili powder, Kashmiri red chili powder, salt, and garam masala. Mix well and saute for 30 seconds to get rid of the raw smell of spices.

17. Add the peas and saute for 10 seconds.

As I have used frozen peas, so added them at this stage. If using fresh peas, add them along with the cauliflower.

18 & 19. Add hot water and give a good mix. Taste test and add salt and spice, if needed.

20. Cover the pan and simmer on low flame for 10-15 minutes.

Cooking time will depend on the size of the chopped vegetable and the intensity of the flame.

21. Open the lid and you will see a thin layer of oil floating on the top. Check if the vegetables are cooked. If not, continue to simmer for a few more minutes.

22. Turn off the flame and add chopped coriander leaves.

Flower Batata Matar Rassa is ready. Serve hot or warm with rice or roti.

Serving Suggestions

This flower batata matar rassa is especially delightful with hot steamed rice because its spiciness perfectly complements the rather plain white rice. Serve with a side of laccha onions and lemon wedges for a comforting meal.

The curry also is great scooped up with Indian flatbread like roti, plain paratha, poori, tandoori roti, naan, or millet bhakri like bajra, or jowar.

I also like to pair the curry with laadi pav or bread.

Storage Suggestions

This curry will last in the fridge for about 3 days when stored properly in an airtight container. 

Before serving, reheat in a microwave or in a pan on the stovetop. The refrigeration will thicken the gravy, so add water to adjust the consistency.

Variations

This spicy flower batata matar rassa recipe is very customizable. You can follow this recipe and use any veggies of your choice – carrots, beans, vangi (eggplants), mushrooms, babycorn, paneer, etc.

The combination of cluster beans and potato or brinjal and potato also tastes great.

By adjusting the quantity of water, you can make the curry into a dry, semi-gravy, and thin gravy.

Drizzle lemon or lime juice into the finished curry for a nice tang.

To increase the gravy volume, you can add chopped tomato.

More Related Recipes

Cauliflower Peas Kurma

Cauliflower Fry

Bharli Vangi

Capsicum Masala gravy

Anda Rassa

Usal Pav

If you’ve tried this Maharashtrian style Flower Batata Matar Recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.

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Recipe Card

Flower Batata Matar Rassa Recipe | Maharashtrian Cauliflower Potato Peas Curry

Author: Santosh Allada
Learn to make Cauliflower Potato Peas curry Maharashtrian style. Cooking the curry with freshly ground masala paste has intense flavors. Serve it as a side dish with rice or roti.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Curry, Main Course
Cuisine Maharashtrian
Servings 4 people

Ingredients
  

  • 2 cups Mixed Vegetables (Cauliflower, potato, peas)
  • 3-4 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin
  • 1/2 tsp Turmeric powder
  • 1/4 tbsp Red Chili powder
  • 1-2 tsp Kashmiri Red chili powder
  • 1/2 tsp Garam masala (homemade or store-bought)
  • 1-2 tbsp Coriander leaves
  • Salt to taste.
  • 1.5-2 cups Hot Water

Kanda Khobra Vatan/Onion Coconut Masala

  • 1-2 tbsp Oil
  • 1 tbsp Coriander seeds
  • 1 tsp Cumin
  • 2-3 numbers Cloves
  • 1 inch Cinnamon stick
  • 2-3 strands Mace
  • 1 small Stone flower
  • 1 small Star Anise
  • 1 large Onion (cut it into long slices)
  • 6-7 cloves Garlic
  • 2 inches Ginger
  • 2-3 tbsp Dry Coconut (khopra)
  • 1 tbsp Sesame seeds
  • 1/2 tbsp Poppy seeds (optional)
  • 2 tbsp Coriander leaves

Instructions
 

To make the Vatan

  • Heat oil in a pan over medium flame. When warm, add coriander seeds, cumin seeds, cloves, cinnamon stick, mace, green cardamom, stone flower, and star anise. Saute till aromatic.
  • Next, add sliced onions, ginger, and garlic.
  • Saute over medium flame until the onions change color to light golden color.
  • Add grated dry coconut and continuously stir till it turns a light golden color.
  • Turn the flame to low, add sesame seeds and poppy seeds. Saute for 1 minute and let the sesame seeds pop.
  • Switch off the flame and remove it in a bowl or a plate. Let it cool down completely.
  • Transfer all the roasted ingredients to a mixie jar and add coriander leaves. Grind it to a smooth and lump-free paste by adding little water. Keep it aside.

To make Flower Batata Matar Rassa

  • Heat oil in a deep pan over medium flame. When hot, add mustard seeds and cumin. Let them crackle.
  • Add chopped potatoes and saute for 3-4 minutes by stirring at regular intervals.
  • Next, add the cauliflower florets and saute until both vegetables get a nice charred color.
  • Add turmeric powder and saute until the vegetable pieces get evenly coated with yellow color.
  • Add the masala paste and saute over medium-low flame until the oil separates at the sides of the pan.
  • Once the oil separates, add red chili powder, kashmiri red chili powder, salt, and garam masala. Mix well and saute for 30 seconds to get rid of the raw smell of spices.
  • Add the peas and saute for 10 seconds.
  • Add hot water and give a good mix. Taste test and add salt and spice, if needed.
  • Cover the pan and simmer on low flame for 10-15 minutes.
  • Open the lid and you will see a thin layer of oil floating on the top. Check if the vegetables are cooked. If not, continue to simmer for a few more minutes.
  • Turn off the flame and add chopped coriander leaves. Give a mix.
  • Flower Batata Matar Rassa is ready. Serve hot or warm with rice or roti.

Notes

Adjust the whole garam masalas and spice powders as per spice tolerance.
Make sure not to overcook the vegetables till they become mushy.
Can substitute ginger and garlic with 1/2 tbsp of ginger-garlic paste.
 


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