🇮🇳 Indian Vegetarian

Konkani Batata Sagle

Name: Konkani Batata Sagle
Prep time: 21 min
Cook time: 46 min
Total time: 67 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 2, finely chopped Onion; 3, chopped Tomato; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 3 medium, cubed Potato; 2 tbsp Tamarind Paste; 1 tsp Red Chili Powder; 1 cup Grated Coconut; 3/4 cup, grated Jaggery

🇮🇳 Indian

Potatoes in roasted coconut masala with jaggery warmth, the Konkani sagle. Slow-built masala, soft centres and a gravy that clings to the spoon. Best with buttered rotis and a cold kachumber salad.

Prep 21 min Cook 46 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Onion2, finely chopped
Tomato3, chopped
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Potato3 medium, cubed
Tamarind Paste2 tbsp
Red Chili Powder1 tsp
Grated Coconut1 cup
Jaggery3/4 cup, grated

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Heat oil in a heavy pot and brown the onions deeply — this patience is the whole flavour base.
2
Add ginger garlic paste and green chili; stir till the raw smell disappears.
3
Cook the tomato down into the spices, wetting with water a spoon at a time, to a thick red masala.
4
Add the potato with the grated coconut, coat well, pour in hot water to just cover and simmer till tender.
5
Kill the heat and let it sit; finish with cilantro and a squeeze of lemon at the table.

Chef's tip

Fresh spices make the dish — if yours smell of nothing, the dish will taste of nothing.

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Watch how it's made

Video: Batata Talasani | Potato Curry | Potato Fry | Konkani Recipe · on YouTube