Goan Batata Recheado Recipe With Carrots & Beans

Goan Batata Recheado Recipe With Carrots & Beans is a quick, easy and a mouthwatering vegetarian side dish recipe made with classic Goan Recheado masala. Vegetables are cooked and then tossed in a tangy and flavorful Recheado masala. Serve Batata Recheado Recipe With Carrots & Beans as a side dish to any meal.

Archana's Kitchen
Goan Batata Recheado Recipe With Carrots & Beans
374 ratings.

Batata Recheado Recipe With Carrots & Beans is a tasty side dish recipe where potatoes, carrots and beans are first pressure cooked and then tossed in a homemade Recheado masala. Recheado masala is so versatile and is used to make seafood and meats, but we have made a vegetarian side dish which goes really well with steamed rice and dal or any other gravy. 

You can make Recheado masala in larger quantity and keep it in the fridge and use on a busy weekday to make a quick stir fry or curry. 

Serve Batata Recheado Recipe With Carrots & Beans with Goan Style Sangacho RossSteamed rice and Manganem for a lovely Goan vegetarian meal.

Try some of our other favourite Goan recipes:

  1. Goan Style Mushroom Shagoti Recipe
  2. Goan Style Maskachi Bhaji Recipe
  3. Varan Bhaat Recipe (Simple & Quick Lentil Dish)

Cuisine: Goan Recipes
Course: Side Dish
Diet: Vegetarian
Prep in

15 M

Cooks in

15 M

Total in

30 M

Makes:

4 Servings

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
  • Cooking oil , for cooking
  • Salt , to taste
  • To make Recheado Masala
  • 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

How to make Goan Batata Recheado Recipe With Carrots & Beans

  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. Keep aside to cool.

  4. 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. 

  5. Once done check the salt and adjust according to taste. The Recheado Masala is now ready.

  6. Next pressure cook baby potatoes in the pressure cooker for about three whistles, turn off the heat. Let the pressure cooker release naturally.

  7. Peel and keep the baby potatoes aside. Add the carrots and beans together along with 1 tablespoon of water, some salt into the pressure cooker.

  8. Pressure cook the beans and carrots for one whistle and release the pressure immediately. This will ensure the carrots and beans retain their colors and not get over cooked.

  9. Heat oil in a wok and add oil. Once the oil is hot add chopped onions and saute it till they become soft. Add the potatoes and saute till they turn golden brown.

  10. Next add the Recheado and saute till the raw smell goes away, this will take about five minutes. Make sure not to burn the masala and keep the heat on medium.

  11. Add the carrots and beans to the potatoes. Stir well to combine, check the salt and adjust according to taste.

  12. 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.  

  13. Once done, turn off the heat and transfer the Batata Recheado With Carrots & Beans to a serving bowl 

  14. Serve Batata Recheado With Carrots & Beans with Goan Style Sangacho RossSteamed Rice and Manganem for a lovely Goan vegetarian meal.

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Last Modified On Saturday, 22 December 2018 10:13
     
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