Corn Potato Tomato Curry (Rassa)

Corn Potato Tomato Curry (Rassa) ingredients

• 2 medium potatoes
• 1.5 cups sweet corn kernels
• 1 large onion
• 3 medium tomatoes
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1.5 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp garam masala
• to taste salt
• 1.5 cups water
• 2 tbsp fresh cilantro

How to make Corn Potato Tomato Curry (Rassa)

1. Peel and dice 2 medium potatoes into 1-inch cubes. Finely chop 1 large onion and finely dice or puree 3 medium tomatoes. Mince 2 tbsp fresh cilantro for garnish.
2. Heat 2 tbsp vegetable oil in a deep pot or Dutch oven over medium heat. Add 1 tsp cumin seeds and let them splutter for 20-30 seconds until aromatic.
3. Add the chopped 1 large onion to the pot and sauté for 7-10 minutes, stirring frequently, until it turns soft and deeply golden brown. This step is crucial for the curry's flavor.
4. Stir in 1.5 tsp ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears and the paste is lightly browned.
5. Add the chopped or pureed 3 medium tomatoes to the pot. Cook for 5-7 minutes, stirring and breaking down the tomatoes, until they release their juices, soften, and the oil begins to separate from the mixture.
6. Now, add 1/2 tsp turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder, and salt to taste. Mix well and cook for 2-3 minutes on low heat, stirring constantly, until the spices are fragrant and well blended with the tomato-onion base.
7. Add the diced 2 medium potatoes and 1.5 cups water to the pot. Stir to combine, bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the potatoes are almost tender.
8. Add 1.5 cups sweet corn kernels to the curry. Stir gently, cover, and continue to simmer for another 5-7 minutes, or until the corn is cooked through and the potatoes are completely tender.
9. Stir in 1 tsp garam masala and cook for 1 minute. Taste the curry and adjust salt or other seasonings as needed.
10. Garnish with 2 tbsp minced fresh cilantro. Serve hot with steamed Basmati rice, roti, or naan for a satisfying lunch.

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