Batata Nu Shak Potato Curry

Batata Nu Shak Potato Curry


1 person made this

About this recipe: I learnt this dish from a friend of mine who loves potatoes. She learnt this recipe from her Gujarati mother-in-law. This spicy curry goes very well with fresh phulkas or rotis. It also tastes great with plain cooked rice.


Serves: 4 

  • 2 tablespoons peanut or vegetable oil
  • 1 teaspoon cumin (jeera) seeds
  • 1 teaspoon mustard (rai) seeds
  • ½ teaspoon kalonji (nigella) seeds
  • 2 dry red chillis
  • 1 pinch asafoetida (hing) powder
  • 1 small onion, chopped
  • 1 tablespoon grated ginger
  • ½ teaspoon tumeric (haldi) powder
  • 1 tomato, chopped
  • 1 teaspoon cumin (jeera) powder
  • 1 teaspoon coriander (dhania) powder
  • ½ teaspoon red chilli powder
  • 3 large potatoes, peeled and cubed (about 4 cups)
  • 2 cups water
  • ½ teaspoon sugar
  • Salt to taste
  • 2 tablespoons chopped coriander leaves, for garnish

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Heat oil in a frying pan or kadhai. Add cumin, mustard, kalonji seeds, and red chillis. Fry till seeds splutter. Now add asafoetida powder, onions, ginger, and turmeric. Fry for a few minutes. Add the tomato and cook till soft. Add cumin, coriander and red chilli powders. Masala is ready.
  2. 2. Add potatoes and coat with masala. Add 2 cups water to the curry. Add sugar and salt. Cover and cook till potatoes are cooked, about 20 minutes. The gravy should be nice and thick. If not, add a teaspoon of besan to thicken it. Garnish with chopped coriander leaves and serve hot.

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