batata nu shaak recipe, how to make bateta nu shaak

Batata nu shaak recipe with step by step photos – no frills easy recipe of dry spiced potatoes made Gujarati style.

There are quite a number of ways this dry curry is made. A gravy version is also made, called as rasawala batata nu shaak. I make this dry batata nu shaak, as a side accompanying dish with chapatis. In Gujarati language, Batata or bateta means potatoes and Shaak means curry. Hence the translation is potato curry.

The potatoes can be boiled first and then added to the tempered spices or they can be added raw and then sauteed. I always go for the second method, as doing this gives a nice crisp texture to the potatoes.

Sugar is often added, but I skip the sugar to suit our taste buds. A variation is to add roasted sesame seeds from top and then mix it well with the rest of the curry. This is a No onion no garlic and vegan version of batata nu shaak.

This simple dish of batata nu shaak also goes well as a tiffin box breakfast or lunch with rotis. You can also stuff them in bread and make toast sandwiches.

Few more Potato recipes for you!

• Potato fry
• Aloo methi
• Aloo gobi
• Aloo bhaja

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

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batata nu shaak

4.75 from 4 votes

Batata nu shaak is a spiced dry potato curry from the Gujarati cuisine.

Author:Dassana Amit

Prep Time:5 mins

Cook Time:25 mins

Total Time:30 mins

Course:side dish

Cuisine:gujarati,indian

Servings (change the number to scale):2 to 3

(1 CUP = 250 ML)

INGREDIENTS

• 4 medium potatoes or 350 grams potatoes - about 2.25 cups of cubed potatoes
• 1 teaspoon ginger+green chili paste or ½ inch ginger and 2 green chilies, crushed to a paste in a mortar-pestle
• 1 teaspoon mustard seeds (rai)
• 1 teaspoon cumin seeds (jeera)
• 5 to 6 small to medium sized curry leaves (kadi patta)
• ¼ teaspoon turmeric powder (haldi)
• ¼ teaspoon kashmiri red chilli powder
• ½ teaspoon coriander powder (dhania powder) + ½ teaspoon cumin powder (jeera powder) - or 1 teaspoon coriander-cumin powder
• 1 pinch asafoedita (hing)
• ½ teaspoon lime juice or as required (optional)
• 1.5 tablespoon oil
• ½ to 1 teaspoon sugar or as required (optional)
• salt as required

INSTRUCTIONS

• Rinse & peel the potatoes. The potatoes have to be chopped into small cubes. The smaller the size, the faster they cook.
• Heat oil and crackle the mustard seeds first in a shallow frying pan.
• Add cumin seeds and saute till they crackle.
• Add ginger and green chilli paste and curry leaves.
• Saute till raw aroma of ginger goes away. Saute on a low flame so that the ginger and green chilli paste does not burn.
• Add potatoes and stir. Then add turmeric powder, red chili powder, coriander powder and cumin powder.
• Stir well and add salt.
• Cover and cook the potatoes on a low flame till they are tender and crisp. Stir the potatoes whilst they are cooking, so that they don't get burnt. Since no water is added while cooking the potatoes, you have to stir them quite a number of times. After stirring, cover with lid and then again continue to cook.
• The cooking process takes about 20 to 25 mins on a low flame.
• The potatoes have a crisp texture as they get roasted & browned while cooking.
• Lastly garnish with coriander leaves and Serve batata nu shaak hot with rotis or parathas or even with bread. You can also drizzle some lemon juice on top while serving.

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Step by step batata nu shaak recipe:

1. Heat oil and crackle the mustard seeds first in a shallow frying pan.

2. Add cumin seeds and saute till they crackle.

3. Add ginger and green chilli paste and curry leaves. Saute till raw aroma of ginger goes away. Saute on a low flame so that the ginger and green chilli paste does not burn.

4. Add potatoes and stir. Then add turmeric powder, red chili powder, coriander powder and cumin powder. The potatoes have to be chopped into small cubes. The smaller the size, the faster they cook.

5. Stir well and add salt.

6. Cover and cook the potatoes on a low flame till they are tender and crisp. Stir the potatoes whilst they are cooking, so that they don’t get burnt. Since no water is added while cooking the potatoes, you have to stir them quite a number of times. After stirring, cover with lid and then again continue to cook.

7. The cooking process takes about 20 to 25 mins on a low flame. The potatoes have a crisp texture as they get roasted & browned while cooking.

8. Lastly garnish with coriander leaves and Serve batata nu shaak Hot with Rotis or parathas or even with bread. you can also drizzle some lemon juice on top while serving.