Batata Nu Shaak (Aloo Tamatar Ki Sabzi)
Introduction
Batata Nu Shaak, also known as Aloo Tamatar Ki Sabzi, is a quintessential dish in Gujarati cuisine, cherished for its simplicity and vibrant flavors. This vegetarian delight features tender potatoes cooked in a rich and tangy tomato gravy, delicately spiced with coriander, cinnamon, and a subtle hint of garam masala. A staple in many Indian households, especially in Gujarat, this humble yet flavorful recipe is perfect for lunch or dinner and is often served with flatbreads like Methi Thepla or Puri and accompanied by a side of steamed rice and Kadhi.
With just a few key ingredients and minimal preparation time, Batata Nu Shaak offers a comforting meal that feels like home. The combination of tender potatoes and aromatic spices makes this dish irresistibly delicious, making it a go-to choice for busy weekdays or festive occasions alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), peeled and cut into 1-inch cubes | 4 medium-sized |
| Oil | 2 teaspoons |
| Kalonji (Onion Nigella Seeds) | 1 teaspoon |
| Ginger (grated) | 1-inch piece |
| Onion, finely chopped | 1 medium |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Bay Leaf (Tej Patta) | 1 leaf |
| Tomatoes, finely chopped | 2 medium |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Salt | To taste |
| Fresh Coriander Leaves (for garnish) | A handful, chopped |
Preparation Time
- 10 minutes
Cooking Time
- 10 minutes
Total Time
- 20 minutes
Instructions
-
Prepare the Base for Batata Nu Shaak:
Heat a pressure cooker over medium heat. Add 2 teaspoons of oil and allow it to heat up. Once the oil is warm, add the kalonji (onion nigella seeds) and let them crackle for a few seconds. -
Sauté the Aromatics:
Add the freshly grated ginger, finely chopped onion, cinnamon stick, and bay leaf. Sauté for 2-3 minutes, or until the onions become soft and translucent, allowing the spices to release their aromas. -
Add Tomatoes and Spices:
Stir in the finely chopped tomatoes and cook them until they soften and release their juices. Now, add the turmeric powder, red chili powder, garam masala powder, coriander powder, and salt. Mix everything well and cook for another 2-3 minutes, until the oil begins to separate from the masala. -
Cook the Potatoes:
Add the diced potatoes (aloo) into the mixture and stir well to coat the potatoes with the spiced tomato gravy. Add enough water to cover the potatoes (around 1-1.5 cups of water). Stir everything together, ensuring the potatoes are well immersed in the gravy. -
Pressure Cook the Sabzi:
Close the lid of the pressure cooker and cook on medium heat for 4-5 whistles. After 4-5 whistles, turn off the heat and allow the pressure to release naturally. This ensures that the potatoes cook evenly and absorb all the rich flavors. -
Finishing Touches:
Once the pressure has been released, open the lid and check the potatoes for tenderness. Taste the curry and adjust the seasoning with salt or spices, if needed. Stir in freshly chopped coriander leaves for a burst of freshness and aroma. -
Serve Hot:
Transfer the Batata Nu Shaak to a serving dish and serve hot with Methi Thepla, Puri, or steamed rice for a fulfilling Gujarati meal. It also pairs beautifully with a bowl of Kadhi or a side of Desi Chana for a complete lunch or dinner experience.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 28g |
| Protein | 2g |
| Fat | 2g |
| Fiber | 4g |
| Sodium | 300mg |
| Sugar | 4g |
Additional Tips and Variations:
- Vegetable Additions: You can customize this recipe by adding other vegetables such as peas, carrots, or beans for more variety and nutrition.
- Vegan Version: This recipe is naturally vegan. Ensure that you use oil instead of ghee to keep it plant-based.
- Spicy Kick: For a spicier version, increase the amount of red chili powder or add green chilies while sautéing the onions and ginger.
- Slow Cooking Option: If you prefer a slow-cooked version, you can make Batata Nu Shaak in a regular pot by cooking the ingredients on low heat for 20-25 minutes, or until the potatoes are tender and the flavors meld beautifully.
- No Pressure Cooker: If you don’t have a pressure cooker, you can cook this sabzi in a deep pan. It will take slightly longer—around 20-25 minutes—for the potatoes to cook through.
Serving Suggestions
Batata Nu Shaak pairs well with:
- Methi Thepla or Puri – Traditional flatbreads from Gujarat.
- Steamed Rice – A simple accompaniment to soak up the flavorful gravy.
- Kadhi – A tangy yogurt-based dish that adds a refreshing contrast to the spicy sabzi.
- Desi Chana – A side of spiced chickpeas to complete the meal.
This Batata Nu Shaak (Aloo Tamatar Ki Sabzi) is a delightful and easy-to-make Gujarati dish that you can whip up in no time. It brings the warmth and flavors of traditional Indian home cooking to your table, making it the perfect meal for any occasion. Enjoy!
