This is an all time classic and a favourite in every Gujarati household. This particular recipe is one handed down to me by my mum and goes down on any occasion. You can have this as a main or an accompaniment to other dishes. Have it with thepla, poori, bhakhri or even rotli.
Bateta Nu Shak (Potato Curry)
3-4 large potatoes, cubed
2 tblsp sunflower oil
4-5 Neem (limdo) leaves
1 teaspoon cumin seeds
Pinch of asafetida
1 teaspoon tumeric
1 1/2 cumin-coriander powder
1 1/2 teaspoons red chilli powder
1 1/2 teaspoons garam masala
2 teaspoons salt
Jaggery (optional and to taste)
3-4 tomatoes or half can chopped tomatoes
- Chop the potatoes into medium size cubes, wash and set aside.
- Heat sunflower oil in a large pan and add limdo, cumin seeds and asafetida. Allow these to crackle for a few seconds then remove from heat.
- Add cubed potatoes and stir well.
- Add spices and salt. Mix well, coating potatoes entirely with spice mixture.
- Add fresh tomatoes or canned chopped tomatoes and stir into potatoes. On this occasion, I have used canned chopped tomatoes. I’ve used a small amount as most canned chopped tomatoes contain citric acid, which can make the curry slightly tangy. Add jaggery at this stage if using, this will give the curry a slightly sweeter taste.
- Add water to the curry as required, ensuring it just covers the potatoes. Add Return pan to a low heat and stir occasionally. The low heat will gently heat the liquid and allow the potatoes to absorb the spices without burning them.
- Once the water content begins to decrease the potatoes will soften and break when pressed gently. Remove from heat, garnish with coriander and serve.
This is a lovely wholesome curry. Enjoy and let me know how it tastes.
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