Bateta Ne Bhaji Nu Shak (Spinach and Potato Curry) – a very delicious, healthy and mildly spiced Indian curry recipe made with potatoes and spinach. I say Indian purely because this dish is eaten all over India and different recipe versions are also available. It is known as palak aloo in Hindi.
There are two main methods of making bateta ne bhaji nu shak: one is dry and the other is potatoes in a smooth spinach gravy. Today’s recipe is dry version where the potatoes are softened prior to the spinach and spices being added.
The only spice in this recipe is the use of dry red chillies lightly cooking in sunflower oil. I have not included any cream or milk in this recipe as it is a healthy version of the recipe. If I am craving for a creamier version of potato and spinach curry then I would usually opt for adding paneer or chickpeas to the spinach. However, instead of added the yogurt, you can add a little cream or milk to it.
Spinach, particularly baby spinach has a lovely sweet earthy taste and so in a recipe like this you won’t lose any of the natural flavour. Usually I like to add the spinach whole to the recipe but if you prefer you can roughly chop them and add.
The dish pairs well with poori, phulkas or naan or even with some boiled rice or jeera rice. I had phulkas and khitchri with this recipe.
Bateta Ne Bhaji Nu Shak (Spinach and Potato Curry)
350-400g baby spinach or 2 bunches of spinach
1 large potato or 8 – 10 baby potatoes
2 teaspoons sunflower oil
1 teaspoon cumin seeds
½ teaspoon asafetida
2 dry red chillies
Salt to taste
½ teaspoon turmeric powder
1 teaspoon cumin and coriander powder
2 teaspoons yogurt
1. Peel, quarter and wash potatoes. Set aside.
2. Rinse spinach and roughly chop if using large leaves or leave whole if using baby spinach.
3. Heat the sunflower oil in a pan and add the dry red chillies. Allow them to become aromatic.
4. Add cumin seeds and when they begin to change colour add asafoetida.
5. Add potatoes and salt, mix well, cover and cook the potatoes until soft. This should not take any longer than 5 minutes but does depend on heat level and type of potato used. Ensure potatoes do not stick to the bottom of the pan.
6. Add spinach and stir gently to mix together with the potatoes.
7. Add coriander and cumin powder, turmeric power and yogurt. Stir well, cover and cook for on a low heat ensuring spinach does not stick to the bottom.
8. Take off the heat and add a dollop of yogurt and serve.
Enjoy this delicious, simple and healthy recipe.