Goan Batata Recheado Recipe With Carrots & Beans

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Preparation time

  • Total: Approximately 30 minutes
  • Preparation: 15 minutes
  • Cooking: 15 minutes

Ingredients

  • 200 grams Baby Potatoes
  • 2 Carrots (Gajjar) - cut into discs
  • 150 grams Green beans (French Beans)
  • 1 Onion - finely chopped
  • 1 cup Reacheado Masala
  • Sunflower Oil - for cooking
  • Salt - to taste
  • 10 Dry Red Chillies
  • 1 tablespoon Tamarind Paste
  • 4 Cloves (Laung)
  • 1 Cinnamon stick
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1/2 teaspoon Black pepper corns
  • 1 inch Ginger
  • 8 cloves Garlic
  • 1 Onion
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 2 tablespoons Vinegar
  • 1 teaspoon Tamarind
  • Salt - to taste

Instructions

  1. To begin making Batata Recheado Recipe With Carrots & Beans first make the Recheado Masala
  2. First soak the red chilies, cloves, cinnamon, cumin seeds, black peppercorns, cardamom pods, ginger and garlic in vinegar for at least 4 to 5 hours
  3. Heat a pan add a teaspoon of oil and roast the onions until soft and become lightly caramelized
  4. Keep aside to cool
  5. Once the red chillies along with the spices are soaked well, grind them together along with the caramelized onions, jaggery, salt and turmeric powder to make a smooth paste
  6. Once done check the salt and adjust according to taste
  7. The Recheado Masala is now ready
  8. Next pressure cook baby potatoes in the pressure cooker for about three whistles, turn off the heat
  9. Let the pressure cooker release naturally
  10. Peel and keep the baby potatoes aside
  11. Add the carrots and beans together along with 1 tablespoon of water, some salt into the pressure cooker
  12. Pressure cook the beans and carrots for one whistle and release the pressure immediately
  13. This will ensure the carrots and beans retain their colors and not get over cooked
  14. Heat oil in a wok and add oil
  15. Once the oil is hot add chopped onions and saute it till they become soft
  16. Add the potatoes and saute till they turn golden brown
  17. Next add the Recheado and saute till the raw smell goes away, this will take about five minutes
  18. Make sure not to burn the masala and keep the heat on medium
  19. Add the carrots and beans to the potatoes
  20. Stir well to combine, check the salt and adjust according to taste
  21. Cover the Batata Recheado With Carrots & Beans and cook for about 4 minutes until the potatoes and vegetables become well coated with the Recheado Masala
  22. Once done, turn off the heat and transfer the Batata Recheado With Carrots & Beans to a serving bowl Serve Batata Recheado With Carrots & Beans with Goan Style Sangacho Ross, Steamed Rice and Manganem for a lovely Goan vegetarian meal

Other informations

The table below shows servings values and other necessary informations.

  • Servings
  • Cuisine
  • Course
  • Diet
  • 4
  • Goan Recipes
  • Side Dish
  • Vegetarian
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