batata nu shaak

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

batata nu shaak recipe

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 bateta 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.

How to make batata nu shaak

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

mustard for batata nu shaak recipe

2. Add cumin seeds and saute till they crackle.

mustard for batata nu shaak recipe

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.

paste for batata nu shaak recipe

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.

batata for batata nu shaak recipe

5. Stir well and add salt.

making batata nu shaak recipe

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.

batata for batata nu shaak recipe

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.

preparing batata nu shaak recipe

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.

batata nu shaak recipe, batata nu shaak
Few more Potato recipes for you!

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gujarati batata nu shaak recipe

batata nu shaak

4.86 from 7 votes
Batata nu shaak is a spiced dry potato curry from the Gujarati cuisine.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

Cuisine Gujarati, Indian
Course: Side Dish

Servings 2 to 3
Units

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
  • 1 teaspoon cumin seeds
  • 5 to 6 small to medium sized curry leaves
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon kashmiri red chilli powder
  • ½ teaspoon coriander powder + ½ teaspoon cumin 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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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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9 Comments

  1. Easy to make and yummy in taste!!
    Thank you for sharing such a simple recipe.5 stars

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