Batata Nu Shak Potato Curry

    40 mins

    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.

    1 person made this

    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.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (0)