Chotta aloo rassa

Chotta aloo rassa

Baby potatoes in a tangy tomato sauce

Mr Todiwala's Bombay
Helen Cathcart

In every vegetable market, you will find that the baby potatoes and onions have been separated out. They will not always be fully ripe, but they do make an excellent dish when cooked in a tomato-based sauce. This is a simple recipe and can be made with any variety of baby potatoes. However, jersey royal varieties do not work with this recipe.


Quantity Ingredient
200g baby potatoes, peeled
2 tablespoons sunflower oil
1/2 teaspoon black mustard seeds
6-8 curry leaves, preferably fresh
1 teaspoon cumin seeds
1 teaspoon ajwain or lovage seeds
2 green chillies, split and seeded
6 garlic cloves, chopped
20g fresh ginger, chopped
1 onion, chopped
250ml tomato juice
1-2 tomatoes, chopped
2 teaspoons mint leaves, chopped
1 tablespoon coriander leaves, chopped
salt, to taste


  1. Peel and parboil the potatoes in just enough water to cover them for about 8 minutes. Lift out the part-cooked potatoes with a slotted spoon and set aside. Boil the water rapidly until well reduced and soupy. Set aside.
  2. Heat the oil in a saucepan until it forms a haze, add the mustard seeds and when they crackle add the curry leaves, the cumin and lovage seeds. Stir briefly then add the chillies, garlic and ginger.
  3. As the garlic begins to colour, add the onion and sauteĢ until soft and golden. Add the tomato juice, the potato liquor and the chopped tomatoes. Simmer until pulpy.
  4. Add the part-cooked potatoes and salt to taste, and simmer for about 10 minutes until tender. Taste and re-season if necessary.
  5. Sprinkle over the mint and coriander and remove from the heat but keep the pot covered unless it is being served immediately.
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