Batata nu Shaak
A classic Gujarati comfort food! Tender potatoes simmered in a light, tangy, and slightly sweet tomato gravy. This simple everyday curry pairs perfectly with hot rotis or puris.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Potatoes
- b.Peel the potatoes and cut them into 1-inch cubes.
- c.Boil or pressure cook the potato cubes until they are just fork-tender. Be careful not to overcook them into a mush.
- d.To pressure cook, add the potatoes to a cooker with just enough water to cover them and cook for 1-2 whistles. To boil, place them in a pot of salted water and cook for 10-12 minutes.
- e.Drain the potatoes and set them aside.
- 2
Step 2
- a.Prepare the Tempering (Vaghar)
- b.Heat oil in a medium-sized pan or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds and let them splutter completely.
- d.Add the cumin seeds and asafoetida. Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.
- 3
Step 3
- a.Sauté Aromatics and Tomatoes
- b.Add the grated ginger and chopped green chilies to the pan. Sauté for another 30-45 seconds.
- c.Add the finely chopped tomatoes along with a pinch of salt to help them cook down.
- d.Cook for 4-5 minutes, stirring occasionally, until the tomatoes turn soft, pulpy, and oil starts to separate from the mixture.
- 4
Step 4
- a.Build the Gravy
- b.Lower the heat and add the spice powders: turmeric powder, Kashmiri red chili powder, and coriander-cumin powder. Stir continuously for 1 minute to cook the spices without burning them.
- c.Pour in 1.5 cups of water. Add the remaining salt and the grated jaggery.
- d.Stir well until the jaggery dissolves completely. Bring the gravy to a gentle boil over medium heat.
- 5
Step 5
- a.Simmer with Potatoes
- b.Carefully add the boiled potato cubes to the simmering gravy.
- c.Stir gently to coat the potatoes. Reduce the heat to low, cover the pan, and let the shaak simmer for 5-7 minutes. This allows the potatoes to absorb all the delicious flavors of the gravy.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Stir in the fresh lemon juice.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the shaak rest for 5 minutes before serving hot with phulka rotis, thepla, or puris.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a faster meal, boil the potatoes ahead of time.
- 2Using a pressure cooker for the potatoes is a great time-saver.
- 3If your tomatoes are very tangy, you may need to add a little more jaggery to balance the flavors.
- 4For a thicker gravy, gently mash a few potato cubes with the back of your spoon while it's simmering.
- 5This curry tastes even better the next day as the flavors deepen overnight.
Adapt it for your goals.
Jain Version
For a Jain-friendly version, replace the potatoes with an equal amount of raw bananas (kacha kela). The cooking process remains the same.
Add VegetablesAdd Vegetables
You can add 1/2 cup of green peas along with the potatoes for extra nutrition and texture. Add them to the gravy before the potatoes and let them cook until tender.
Creamier GravyCreamier Gravy
For a slightly richer gravy, you can add 1 tablespoon of besan (gram flour) after sautéing the aromatics and cook it for a minute before adding the tomatoes.
Why this is on our healthy list.
Good Source of Energy
Potatoes are rich in complex carbohydrates, which provide a steady release of energy to keep you active throughout the day.
Aids Digestion
The use of traditional spices like asafoetida (hing) and cumin seeds is known in Ayurveda to help improve digestion and reduce bloating.
Rich in Antioxidants
Ingredients like tomatoes, ginger, and turmeric are packed with antioxidants that help protect your body from cellular damage.
Frequently asked questions
A single serving of Batata nu Shaak (approximately 1 cup or 250g) contains around 180-200 calories, making it a relatively light main dish. The exact count can vary based on the amount of oil used.