Simple, practical, and full of everyday flavour, batata nu shaak recipe | bateta nu shaak | rasawala batata nu shaak is a vegetarian gujarati curry made with oil, mustard, and cumin / jeera in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 2 Servings
- Category: curry
- Cuisine: gujarati
Ingredients
- 2 tbsp oil
- 1 tsp mustard
- ½ tsp cumin / jeera
- ¼ tsp methi / fenugreek
- 1 dried red chilli
- 1 inch cinnamon
- 4 cloves / lavang
- pinch hing / asafoetida
- few curry leaves
- ¼ tsp turmeric
- 1 tsp kashmiri red chilli powder
- ¾ tsp coriander powder
- ¼ tsp cumin powder
- ½ tsp garam masala
- 1½ cup water
- 4 potato / aloo (cubed)
- 1 tsp salt
- ¼ cup tamarind extract
- 1 tsp jaggery / gud
- 2 tbsp coriander (finely chopped)
Method
- firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, ½ tsp cumin, ¼ tsp methi, 1 dried red chilli, 1 inch cinnamon, 4 cloves, pinch hing and few curry leaves.
- keeping the flame on low add spices.
- further, add 1 cup water and stir well.
- add in 4 cubed potato and 1 tsp salt. mix well.
- cover and boil for 10 minutes or until the potatoes are almost cooked.
- furthermore, add ¼ cup tamarind extract and 1 tsp jaggery. stir well.
- additionally add ½ cup water, cover and simmer for 10 minutes.
- cook until the potato is cooked completely.
- mash few of the potatoes adjusting consistency as desired.
- add in 2 tbsp coriander and mix well.
- finally, enjoy batata nu shaak with steamed rice or roti.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
