Warm, richly spiced, and built for a satisfying meal, batani gasi recipe | potato pea curry | potato peas coconut curry is a vegetarian Indian, south indian side dish made with peas, potato, and salt to taste in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 3 Servings
  • Category: Side Dish
  • Cuisine: Indian, south indian

Ingredients

  • 1 cup peas (fresh / frozen)
  • ½ potato (cubed)
  • salt to taste
  • water as required

for masala:

  • ½ cup coconut (fresh / desiccated)
  • ½ tsp turmeric powder
  • 1 tsp coriander seeds
  • 1 tsp jeera / cumin seeds
  • 1 tsp urad dal
  • small ball of tamarind
  • 2-3 kashmiri red chillis
  • 1 tsp jaggery
  • water as required

for tempering:

  • 1 tbsp coconut oil / any oil
  • 1 tsp mustard seeds
  • 2 dried red chilli
  • pinch of hing
  • few curry leaves.

Method

  1. chop the potatoes into small cubes and keep immersed in water to avoid turning brown.
  2. in a large vessel, cook peas and potatoes by adding a cup of water and some salt.
  3. cook 10 minutes or till potatoes and peas are soft yet holding their shape.
  4. keep all masala ingredients ready and dry roast urad dal till lentils turn slightly brown.
  5. blend grated coconut, turmeric powder,coriander seeds, cumin seeds, jaggery, tamarind, red chillies and roasted urad dal into fine paste.
  6. add the ground masala paste and cook for 5 minutes.
  7. add salt to taste and water. adjust the consistency.
  8. prepare the tempering by adding oil, mustard seeds, red chilli, hing and curry leaves. when mustard seeds pop up transfer it to gassi.
  9. serve batani gasi with chapati, poori or hot steamed rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.