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    Home » Potato Recipes

    Spicy Onion Potato Curry | Konkani Batate Song | Aloo Pyaz Sabzi

    Published: Jan 12, 2016 · Modified: Sep 30, 2023 by Kushi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Onion Potato Curry or Batate Song is a spicy and mouth-watering potato side dish from Konkani cuisine. This curry is served with steamed rice or boiled rice and dalitoy (konkani dal) for a complete amchi meal.

    While you are here, don't forget to check our batate vagu (mixed vegetable curry) and batate upkari (pan fried potatoes).

    Spicy Onion Potato Curry, Konakni Batate Song, Aloo Pyaz Sabzi for rice, dosa, chapati.

    Jump to:
    • About Batate Song
    • Ingredients
    • How to make onion potato curry?
    • Tips
    • What to serve with batate song?
    • More Konkani Recipes
    • Recipe card
    • User Reviews

    About Batate Song

    I would like to believe the name song in the dish is different from the English word song 🙂 However, It looks like if anyone tastes this dish, taste buds make them sing to the tunes of the flavor of this dish.

    There is a joke in our community that Konkanis are blessed with special powers because they can sing a song, as well as eat a song.

    I really have no clue regarding the real name or origin of this dish. If any of you know, please comment so my readers will also find it useful.

    This batate song (onion potato curry) is one of the best side dishes you can serve for any meal. It is also vegan and gluten free.

    Ingredients

    This saung or curry is a combination of spiciness and sourness with little sweetness from onions. Adjust the ingredients to your liking. 

    Potatoes: Use russet or any available potatoes. leftover boiled and mashed potatoes can also be added.

    Onion: Red, white, or yellow; any onions will work. 

    Souring agent: tamarind, tomatoes or bimbul (Avverhoa bilimbi). 

    Coconut oil: For authentic Konkani flavor. 

    Heat: Use dry red chilies or red chile powder. 

    Aloo Pyaz Sabzi for roti, chapati, dosa, etc. Indian potato curry or batate saung.

    How to make onion potato curry?

    Boil the potatoes in your most preferred way.

    • I wash and pressure cook the whole potatoes, peel them, and roughly mash them into chunks. 
    • You can peel the skin of potatoes, cut them into cubes, microwave for 5 minutes, and roughly mash them.
    • Roughly mashed potatoes blend well with the spices in this dish and give the dish its thick consistency. 

    Making of Batate song

    Heat oil in a pan. Add the onions and saute till they become golden brown in color for about 8 minutes on a medium flame. 

    Method 1:

    • Add the tomatoes or (tamarind soaked in ½ cup hot water and juice extracted) and cook this for 2 to 3 minutes. 
    • Add the red chile powder, and saute for another 1 minute.
    • Add the mashed potatoes, water for desired consistency, and salt to taste, and bring it to a nice boil and simmer for 5 minutes. This dish tastes best when it has a medium-thick consistency. Now add the coriander leaves and switch off the flame.

    Method 2:

    • Grind the tomatoes or tamarind along with red chilies and a little water to form a thick, smooth paste.
    • Add this to the sauteed onions and cook for 3 to 4 minutes.
    • To this, add mashed potatoes, water, and salt and bring it to a boil. Simmer for 5 minutes. Add coriander leaves and switch off the flame.
    Onion Potato Tomato Curry, Batata nu shaak, Aloo Pyaz Tamatar Sabzi for dosa, chapathi, roti, puri.

    Tips

    • This aloo pyaz sabzi tastes the best when it's served spicy. But if you cannot handle the heat, then vary the amount of dry red chile powder accordingly.
    • You can add another extra tomato if you like the curry tangier. 
    • The more you simmer the dish, the better the flavors get. 
    • If you are making with the grinding method, I also recommend adding 5 to 6 cashews. You are going to love the taste. 
    • A tender cashew nut called bibbo is also added to saung when in season. 
    • A popular Mangalorean fish panna upkari is made the same way. Fish is used instead of potatoes. 

    What to serve with batate song?

    • You can serve this spicy onion potato curry with steamed rice or boiled rice and dalitoy for a complete Konkani vegetarian meal.
    • Serve this aloo pyaz sabzi with Indian flatbreads like chapati, roti, ragi rotti, etc.
    • We also love to make this potato curry as an alternative to chutney for breakfast and serve it with dosa like panpolo, rice urad dal dosa, surnali, appe, shevai, undi, etc.
    • You can also serve this onion potato curry (aloo pyaz sabzi) instead of poatato bhaji for puri, bhatura.

    More Konkani Recipes

    • Best and Easy Potato curry (Indian aloo curry or Konkani Batate vagu) for vegan, vegetarian meals.
      Potato curry | Konkani Batate Vagu | Vegetable Curry Recipe
    • Best Fish Curry Recipe | Mangalorean Konkani Alle Piyava Gashi | Healthy and easy fish gravy.
      Fish Curry Recipe | Mangalorean Konkani Alle Piyava Gashi
    • Making of pigeon peas curry at home #konkanirecipes #torigashi
      Temple Style Tori Gashi | Pigeon Peas Curry
    • Bibbo Batate Hinga Udda Batato bibbe humman popular konkani recipes, no onion garlic fasting food
      BIBBO BATATE HINGA UDDA | BATATO BIBBE HUMMAN | TENDER CASHEW & POTATO CURRY

    Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

    Recipe card

    Spicy Onion Potato Curry, Konakni Batate Song, Aloo Pyaz Sabzi for rice, dosa, chapati.

    Spicy Onion Potato Curry | Konkani Batate Song | Aloo Pyaz Sabzi

    Kushi
    Onion Potato Curry or Batate Song is a spicy and mouth-watering potato side dish from Konkani cuisine. This curry is served with steamed rice or boiled rice and dalitoy (konkani dal) for a complete amchi meal.
    5 from 19 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, Dinner, Lunch
    Cuisine Indian, Konkani
    Servings 4
    Calories 163 kcal

    Equipment

    • Pan

    Ingredients
      

    • 2 Potatoes large or 3 Medium
    • 1 Onion large, finely chopped, or two medium onions
    • 1 Tomato large, finely chopped (or small tamarind ball)
    • 2 tablespoon Coconut oil
    • 1 tablespoon Red chile powder 4 Dry red chilies
    • 2 tablespoon Coriander leaves chopped
    • Salt to taste

    Instructions
     

    Boil the potatoes in your most preferred way.

    • I wash and pressure cook the whole potatoes, peel them, and roughly mash them into chunks.
      2 Potatoes
    • You can peel the skin of potatoes, cut them into cubes, microwave for 5 minutes, and roughly mash them.
    • Roughly mashed potatoes blend well with the spices in this dish and give the dish its thick consistency.

    Making of Batate song

    • Heat oil in a pan. Add the onions and saute till they become golden brown in color for about 8 minutes on a medium flame. 
      1 Onion, 2 tablespoon Coconut oil

    Method 1

    • Add the tomatoes or (tamarind soaked in ½ cup hot water and juice extracted) and cook this for 2 to 3 minutes.
      1 Tomato
    • Add the red chile powder, and saute for another 1 minute.
      1 tablespoon Red chile powder
    • Add the mashed potatoes, water for desired consistency, and salt to taste, and bring it to a nice boil and simmer for 5 minutes. This dish tastes best when it has a medium-thick consistency. Now add the coriander leaves and switch off the flame.
      Salt to taste, 2 tablespoon Coriander leaves chopped

    Method 2

    • Grind the tomatoes or tamarind along with red chilies and a little water to form a thick, smooth paste.
    • Add this ground paste to the sauteed onions and cook for 3 to 4 minutes.
    • To this, add mashed potatoes, water, and salt and bring it to a boil. Simmer for 5 minutes. Add coriander leaves and switch off the flame.

    Notes

    • This aloo pyaz sabzi tastes the best when it's served spicy. But if you cannot handle the heat, then vary the amount of dry red chile powder accordingly.
    • You can add another extra tomato if you like the curry tangier. 
    • The more you simmer the dish, the better the flavors get. 
    • If you are making with the grinding method, I also recommend adding 5 to 6 cashews. You are going to love the taste. 
    • A tender cashew nut called bibbo is also added to saung when in season. 
    • A popular Mangalorean fish panna upkari is made the same way. Fish is used instead of potatoes. 

    Nutrition

    Calories: 163kcalCarbohydrates: 23gProtein: 3gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 333mgPotassium: 601mgFiber: 4gSugar: 3gVitamin A: 865IUVitamin C: 27mgCalcium: 29mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Note: We originally posted this vegan best pumpkin bread recipe in Oct 2015. It has now been modified in Sep 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.

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      Crispy Potato Rosti
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      Pakistani Aloo Tikki | Quick Potato Cutlets
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      Sabudana Millet Khichdi - One Pot Meal
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    Reader Interactions

    Comments

    1. Angie@Angie's Recipes

      January 13, 2016 at 3:26 pm

      5 stars
      So comforting and delicious...would be lovely with some flatbread.

      Reply
      • Kushi

        January 13, 2016 at 10:29 pm

        Thank you Angie 🙂

        Reply
    2. Priya

      January 14, 2016 at 7:31 am

      5 stars
      We gujratis have similar recipe called batata shak.. I am loving it

      Reply
      • Kushi

        January 14, 2016 at 10:17 pm

        Thank you Priya 🙂

        Reply
    3. chitra

      January 14, 2016 at 1:11 pm

      5 stars
      Great side dish...looks so relishing... Juts perfect with flat breads...

      Reply
      • Kushi

        January 14, 2016 at 10:24 pm

        Thank you Chitra 🙂

        Reply
    4. Traditionallymodernfood

      January 14, 2016 at 7:28 pm

      5 stars
      What a unique nameand quick yummy dish

      Reply
      • Kushi

        January 14, 2016 at 10:25 pm

        Thank you Vidya 🙂

        Reply
    5. Amanda@craftycookingmama

      January 14, 2016 at 10:57 pm

      5 stars
      This looks wonderful, Kushi. Love the name of this dish, too 🙂

      Reply
      • Kushi

        January 14, 2016 at 11:02 pm

        Thank you Amanda 🙂

        Reply
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    5 from 19 votes

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    Hi, I'm Sridevi! I am a Software Engineer by qualification, a full-time Food Blogger by passion, a self-published Author, and a happy person two kids (monsters) ago.

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