batata 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 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.

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.

Few more Potato recipes for you!

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

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batata nu shaak

4.88 from 8 votes

By Dassana Amit

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

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

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Cuisine Gujarati, Indian

Course: Side Dish

Diet: Vegetarian

Difficulty Level: Moderate

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Servings 2

Units

Ingredients

• ▢ 350 grams 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

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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.

Nutrition Info Approximate values

Nutrition Facts

batata nu shaak

Amount Per Serving

Calories 262 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 9g

Sodium 750mg33%

Potassium 790mg23%

Carbohydrates 36g12%

Fiber 6g25%

Sugar 4g4%

Protein 4g8%

Vitamin A 194IU4%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 31mg155%

Vitamin B6 1mg50%

Vitamin C 91mg110%

Vitamin E 5mg33%

Vitamin K 5µg5%

Calcium 52mg5%

Vitamin B9 (Folate) 325µg81%

Iron 3mg17%

Magnesium 53mg13%

Phosphorus 122mg12%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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