Go Back
Kanda bateta nu shak

Bateta nu Shaak

Bateta nu Shaak is a simple, everyday potato curry that is a staple in almost every Gujarati household. It can be made in two main ways: a 'rasawala' (with gravy) version or a 'suki' (dry) version. This recipe is for the popular rasawala version, which is slightly sweet, tangy,and spicy, and perfect with puris or rotis.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 medium potatoes boiled, peeled, and cubed
  • 2 medium tomatoes pureed
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida hing
  • 1- inch ginger grated
  • 1-2 green chilies slit
  • ½ teaspoon turmeric powder
  • 1-2 teaspoons red chili powder
  • 1 teaspoon coriander-cumin powder
  • 1 teaspoon jaggery or sugar
  • Salt to taste
  • 1 tablespoon lemon juice optional
  • Chopped fresh coriander for garnish

Equipment

  • Pressure cooker or pot
  • Pan or kadai

Method
 

  1. If you haven't boiled the potatoes, you can peel, cube them, and cook them directly in the
  2. curry.
  3. Heat oil in a pan or kadai. Add mustard seeds and cumin seeds.
  4. Once they pop, add asafoetida, ginger, and green chilies.
  5. Pour in the tomato puree and cook for 3-4 minutes until it thickens.
  6. Add the spice powders: turmeric, red chili, and coriander-cumin powder. Sauté for a
  7. minute.
  8. Add the cubed potatoes (boiled or raw) and mix well to coat with the masala.
  9. Pour in about 1.5 cups of water. Add salt and jaggery/sugar.
  10. Bring to a boil. If using raw potatoes, cover and cook until they are tender. If using boiled
  11. potatoes, simmer for 5-7 minutes for the flavours to combine.
  12. Mash a few potato cubes with the back of a spoon to thicken the gravy.
  13. Turn off the heat. Stir in lemon juice if desired.
  14. Garnish with fresh coriander and serve hot.

Notes

For a quicker version, use pre-boiled potatoes.
● The consistency of the gravy can be adjusted by adding more or less water.
● The balance of sweet (jaggery), spicy (chili), and tangy (tomato/lemon) is key to the
authentic Gujarati taste.