Batata nu Shaak (Aloo Tamatar Ki Sabzi) Recipe
Batata Nu Shaak or Aloo Tamatar Ki Sabzi is a simple and delicious recipe of potatoes that are simmered in tangy tomato gravy spiced with cinnamon and coriander. Potatoes are a staple food in every Gujarati home and many other regional homes of India. Not only do they love potatoes as a vegetable but you will notice that they use it along with other vegetables to make the dish look attractive and tasty. Having grown up in a South Indian home and had the potato in not more than two forms; I was pleasantly pleased to see that this vegetable took so many forms at my in laws home. Batana Nu Shaak has such delicate flavors of the spices along with tomatoes that it is simply a winning dish when it comes to making a menu for dinner. Plain Parotha’s is a perfect bread to savor this vegetable for dinner. You could also make a full course lunch meal by serving it along with Methi Thepla's or Puri, Kadhi, Desi Channa, and Rice.
4 potatoes, peeled and cut in 1 inch cubes
an inch piece of grated ginger
2 tomatoes freshly pureed tomatoes
1/2 teaspoon cumin seeds
1/4 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida powder
1 teaspoon red chilli powder
1/4 teaspoon cinnamon powder
1 teaspoon coriander powder
2 teaspoons oil
a small bunch of finely chopped coriander leaves
salt to taste
Directions for Batata nu Shaak | Aloo Tamatar Ki Sabzi Recipe
To begin making the Batata Nu Shaak (Aloo Tamatar Ki Sabzi) Recipe, heat the oil in the sauce pan on medium heat; add mustard seeds, cumin seeds and allow them to crackle.
Add asafoetida, turmeric powder, red chilli powder, ginger, pureed tomatoes and sauté until for a couple of minutes.
Stir in the coriander powder, cinnamon powder, aloo, salt and 2 cups of water. Allow the mixture to come to a boil and then turn the heat to low and cover the sauce pan with a light fitting lid.
Allow it to simmer for 15 to 20 minutes until the batata/aloo/potatoes are soft and tender.
Adjust the thickness of the batata shaak gravy to suit your taste by adding little or more water.
Gently stir until the babata/aloo are well combined with the tamatar and spices. You could also lighty mash some of the aloo so the gravy becomes a little riches from the starch of the aloo.
Finally stir in the chopped coriander leaves into the batata/ aloo nu shaak and serve hot.
Serve the Batata Nu Shaak (Aloo Tamatar Ki Sabzi) along with Methi Thepla's for dinner or a sunday morning brunch
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