Batata Nu Shaak Recipe: A Simple and Flavorful Gujarati Potato Dish
Batata Nu Shaak, a classic and cherished dish from Gujarat, is a flavorful and comforting recipe that is a staple in every Gujarati household. Known for its tangy and spicy notes, this vegetarian delight combines the goodness of potatoes with aromatic spices and herbs. With its rich tomato-based gravy, it’s perfect for a cozy lunch and can be paired with puris, roti, or even rice. Whether you’re a seasoned cook or just starting to explore Gujarati cuisine, this recipe is sure to delight your taste buds.
Ingredients for Batata Nu Shaak:
| Ingredient | Quantity |
|---|---|
| Potatoes (peeled and chopped) | 4 medium-sized potatoes |
| Ginger (grated) | 1-inch piece |
| Tomato Puree | 2 tomatoes, pureed |
| Cumin Seeds | 1/2 teaspoon |
| Mustard Seeds | 1/4 teaspoon |
| Turmeric Powder | 1/2 teaspoon |
| Asafoetida | 1/4 teaspoon |
| Red Chili Powder | 1 teaspoon |
| Coriander Powder | 1 teaspoon |
| Oil | 2 teaspoons |
| Coriander Leaves (finely chopped) | For garnish |
| Black Salt or Rock Salt | To taste |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 150 kcal |
| Protein | 3 g |
| Carbohydrates | 25 g |
| Fiber | 4 g |
| Fat | 6 g |
| Sodium | 500 mg |
| Vitamin C | 15 mg |
(Note: Nutritional values are estimates and may vary based on specific ingredients used.)
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Serving Size: 4
Step-by-Step Instructions:
-
Prepare the Spices:
In a wok or kadhai, heat 2 teaspoons of oil over medium heat. Add mustard seeds and cumin seeds. Let them splutter for about 30 seconds to release their fragrance. -
Add Aromatics and Ground Spices:
Once the seeds start popping, add the grated ginger and sauté for a few seconds. Then, add the asafoetida, turmeric powder, and red chili powder. Stir well to combine and allow the spices to cook for about 1 minute. -
Tomato Puree and Cooking:
Next, add the tomato puree to the mixture and cook for 2 minutes. The puree should thicken slightly as it combines with the spices. -
Add Potatoes and Seasonings:
Now, add the chopped potatoes to the wok, followed by the coriander powder, black salt (or rock salt), and regular salt to taste. Stir everything to coat the potatoes with the spice mixture. -
Simmer the Shaak:
Pour in 2 cups of water, ensuring the potatoes are covered. Bring the mixture to a boil, then reduce the heat, and cover the wok with a lid. Let it cook for 15 minutes or until the potatoes are tender. -
Mash the Potatoes for Thicker Gravy:
Once the potatoes are soft, use the back of a spoon or a masher to mash a few pieces of the potatoes directly in the pan. This will help thicken the gravy and create a rich, creamy texture. -
Garnish and Serve:
Finally, sprinkle freshly chopped coriander leaves over the cooked Batata Nu Shaak for a burst of color and freshness.
Serving Suggestions:
Batata Nu Shaak is traditionally served with puris (fried bread), roti, or steamed rice. For a refreshing side dish, pair it with Boondi Raita, a yogurt-based accompaniment with crispy fried chickpea flour balls.
Tips and Variations:
- If you prefer a more tangy flavor, you can add a tablespoon of tamarind paste or jaggery for a sweet-sour balance.
- This dish can also be served with Chapati or Jeera Rice for a simple and wholesome meal.
- To make it spicier, increase the amount of red chili powder or add finely chopped green chilies while cooking the spices.
Batata Nu Shaak is a great way to explore the simple yet rich flavors of Gujarati cuisine. Its ease of preparation and versatility makes it an ideal choice for everyday meals. Whether you’re cooking for family or friends, this dish is sure to become a favorite in your home. Enjoy!
