{"id":354059,"date":"2026-07-07T23:34:12","date_gmt":"2026-07-07T23:34:12","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/batate-batani-gassi-potato-dried-green-peas-curry\/"},"modified":"2026-07-07T23:34:12","modified_gmt":"2026-07-07T23:34:12","slug":"batate-batani-gassi-potato-dried-green-peas-curry","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=354059","title":{"rendered":"Batate Batani Gassi | Potato & Dried Green Peas Curry"},"content":{"rendered":"


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If you enjoy vegetarian Mangalorean recipes, Batate Batani Gassi is a recipe that deserves a place in your kitchen. This comforting curry combines dried green peas, potatoes and a freshly ground coconut and spice masala.<\/p>\n

Like most Mangalorean recipes, the magic of this gassi lies in the freshly roasted spices and coconut. Every household has its own variation, and this is the version I have grown up enjoying and continue to make for my family.<\/p>\n

About Batate Batani Gassi<\/strong><\/h3>\n

Batate Batani Gassi is a traditional Mangalorean curry made with batate (potatoes) and batani (dried green peas) simmered in a fragrant coconut-based masala. The masala is prepared by roasting whole spices, onions, garlic, curry leaves and fresh coconut before grinding everything into a smooth paste.<\/p>\n

This flavourful curry pairs beautifully with steamed rice, puris and chapatis.<\/p>\n

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Why You\u2019ll Love This Recipe<\/strong><\/h3>\n
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  • Authentic Mangalorean flavours<\/li>\n
  • Made with freshly roasted spices<\/li>\n
  • Perfect for everyday meals as well as special occasions<\/li>\n
  • Tastes even better the next day as the flavours continue to develop<\/li>\n<\/ul>\n
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    Batate Batani Gassi<\/h2>\n
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    Main Ingredients<\/h4>\n
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    • 1 cup dried green peas <\/span><\/li>\n
    • 2 medium potatoes, peeled and chopped <\/span><\/li>\n<\/ul>\n<\/div>\n
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      For the Masala Paste<\/strong><\/h4>\n
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      • 1 tsp coconut oil <\/span><\/li>\n
      • 1 tbsp coriander seeds<\/span><\/li>\n
      • 1 tsp cumin seeds<\/span><\/li>\n
      • 5\u20136 black peppercorns <\/span><\/li>\n
      • \u215b tsp fenugreek (methi) seeds <\/span><\/li>\n
      • 4\u20135 cloves<\/span><\/li>\n
      • 1-inch cinnamon stick<\/span><\/li>\n
      • \u00bd tsp poppy seeds (khuskhus) <\/span><\/li>\n
      • 5\u20136 dried red chillies <\/span><\/li>\n
      • 5 cloves garlic<\/span><\/li>\n
      • 1 onion, roughly chopped<\/span><\/li>\n
      • 2\u20133 sprigs curry leaves <\/span><\/li>\n
      • 1 cup freshly grated coconut<\/span><\/li>\n
      • \u00bd tsp turmeric powder (add while grinding) <\/span><\/li>\n
      • Water, as required <\/span><\/li>\n<\/ul>\n<\/div>\n
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        For the Curry<\/strong> <\/h4>\n
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        • 1 tsp coconut oil <\/span><\/li>\n
        • 1 tsp mustard seeds <\/span><\/li>\n
        • A few curry leaves<\/span><\/li>\n
        • A pinch of hing (asafoetida) <\/span><\/li>\n
        • 1 small onion, chopped<\/span><\/li>\n
        • 1 tomato, chopped<\/span><\/li>\n
        • Salt to taste <\/span><\/li>\n
        • 1\u20132 tbsp chopped coriander leaves, for garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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            Wash the dried green peas and soak them for 7\u20138 hours<\/strong> or overnight. <\/span><\/p>\n<\/li>\n

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            Drain the soaked peas and transfer them to a pressure cooker. Add salt and 2 cups of water. Pressure cook for 4 whistles or until the peas are soft. Keep aside. \u00a0<\/span><\/p>\n<\/li>\n

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            To prepare the masala, heat 1 tsp coconut oil in a pan. Add coriander seeds, cumin seeds, black peppercorns,fenugreek seeds, cloves, cinnamon and poppy seeds. Roast for a few seconds until aromatic. <\/span><\/p>\n<\/li>\n

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            Add the dried red chillies and roast briefly. Then add the garlic, chopped onion and curry leaves. Saut\u00e9 until the onion turns translucent.<\/span><\/p>\n<\/li>\n

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            Transfer the roasted ingredients to a plate <\/span><\/p>\n<\/li>\n

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            In the same pan, add the grated coconut and saut\u00e9 for 2\u20133 minutes until aromatic. (Do not brown the coconut.) \u00a0Allow everything to cool. <\/span><\/p>\n<\/li>\n

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            Transfer the roasted spices, onion mixture and coconut to a mixer jar. Add turmeric powder and enough water, then grind to a smooth paste. <\/span><\/p>\n<\/li>\n

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            Heat 1 tsp coconut oil in a pan. Add mustard seeds. Once they splutter, add curry leaves, hing and chopped onion. Saut\u00e9 until the onion softens. \u00a0<\/span><\/p>\n<\/li>\n

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            Add the chopped tomato and cook until it becomes soft and mushy. \u00a0<\/span><\/p>\n<\/li>\n

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            Add the chopped potatoes along with a little water. Cover and cook until the potatoes are almost tender. \u00a0<\/span><\/p>\n<\/li>\n

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            Add the cooked green peas along with their cooking water, followed by the ground masala. <\/span><\/p>\n<\/li>\n

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            Mix well and adjust the consistency by adding more water if required. <\/span><\/p>\n<\/li>\n

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            Check the salt and simmer the curry for 8\u201310minutes, allowing the flavours to blend. \u00a0<\/span><\/p>\n<\/li>\n

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            Garnish with chopped coriander leaves andserve hot with steamed rice, puris or chapatis.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

            Tips for the Best Batate Batani Gassi<\/strong><\/h3>\n
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            • Soak the dried green peas overnight so they cook evenly.<\/li>\n
            • Roast the spices on a low flame until aromatic. Avoid over-roasting, as this can make the masala bitter.<\/li>\n
            • Freshly grated coconut gives the curry its authentic taste and texture.<\/li>\n
            • Adjust the consistency by adding a little more water if you prefer a thinner curry.<\/li>\n
            • Allow the curry to simmer for a few minutes after adding the ground masala. This helps all the flavours blend beautifully.<\/li>\n<\/ul>\n

              Recipe Video<\/strong><\/h3>\n
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