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Batata Nu Shak (Potato Curry)

Batata Nu Shak (Potato Curry)

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
SUSMITA

SUSMITA

I learnt this dish from a friend of mine who doesn't like vegetables, but loves potatoes. She learned 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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Heat the oil in a skillet over medium heat. Fry the cumin seeds, mustard seeds, fennel seeds, and red chile peppers in the oil until the seeds begin to splutter. Stir the asafoetida powder into the mixture. Add the onion, ginger, and turmeric; cook and stir for a few minutes. Add the tomato and simmer until the tomatoes are soft. Sprinkle the ground cumin, coriander, and ground red pepper over the mixture.
  2. Fold the potatoes into the mixture until coated. Pour the water into the skillet; season with the sugar and salt. Cover and cook until the potatoes are tender, about 20 minutes. The gravy should be nicely thickened. If not, add a teaspoon of chickpea flour to thicken it. Garnish with the cilantro to serve.
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Reviews

DiamondGirl amanecer
7

DiamondGirl amanecer

4/26/2011

Original review -12/11/2009 Thanks for sharing, Susmita, we were very impressed. This dish reminds me of the delicious potato dish or curry I`ve tried in my local Indian restaurant. But this was even better. I didn`t have fennel seeds and asafoetida, so I omitted them. Very delicious. ***UPDATE*** 26/04/2011 I just want to add that this dish is a staple in my house, I make it almost every two weeks. I think this is the best way to prepare potatoes so far.

jdwc
2

jdwc

3/4/2010

Ok, but kind of bland for our tastes.

collegechef08
1

collegechef08

2/25/2010

Delicious and authentic! I like my shak super-spicy so I also added some diced green chilies I had on hand. Thanks!

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