batata nu shaak recipe, how to make bateta nu shaak recipe

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, like potato roast.

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. you can also check this lasaniya batata and sev tameta nu shaak recipe.

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.

if you are looking for more gujarati recipes then do check:

• basundi
• methi thepla
• rava dhokla
• khaman dhokla
• undhiyu recipe.

gujarati batata nu shaak recipe below:

batata nu shaak recipe

4.41 from 5 votes

Prep Time:5 mins

Cook Time:25 mins

Total Time:30 mins

spiced dry potato curry from the gujarati cuisine.

Course:side dish

Cuisine:gujarati, indian

Servings:2 to 3

Author:dassana

Ingredients (1 cup = 250 ml)

• 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

How to Make Recipe

• 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.

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.