Batata nu Shaak Recipe (Aloo Tamatar Ki Sabzi)
Batata Nu Shaak or Aloo Tamatar Ki Sabzi is a simple and delicious recipe made with potatoes that are simmered in a 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.
Batata Nu Shaak has such delicate flavours of the spices along with tomatoes that it is simply a winning dish when it comes to making a menu for dinner. Plain Paratha is a perfect bread to savour 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.
Have a look at other Gujarati recipes that we have with us
- 4 Potatoes (Aloo) , peeled and cut in 1 inch cubes
- 1 inch Ginger , grated
- 2 Homemade tomato puree
- 1/2 teaspoon Cumin (Jeera) seeds
- 1/4 teaspoon Mustard seeds
- 1 inch Cinnamon Stick (Dalchini)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Asafoetida (hing)
- 1/2 teaspoon Red chilli powder
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Coriander (Dhania) Powder
- 1 teaspoon Cooking oil
- Coriander (Dhania) Leaves , a small bunch chopped
- Black Salt (Kala Namak) , to taste
- Salt , to taste
How to make Batata nu Shaak Recipe (Aloo Tamatar Ki Sabzi)
To begin making the Batata Nu Shaak (Aloo Tamatar Ki Sabzi) Recipe, heat the oil in the saucepan on medium heat; add mustard seeds, cumin seeds, cinnamon stick 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, garam masala powder, aloo, salt, kala namak and 2 cups of water. Allow the mixture to come to a boil and then turn the heat to low and cover the saucepan 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 batata/aloo are well combined with the tamatar/tomatoes and spices. You could also lightly mash some of the aloos so that 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 Batata Nu Shaak (Aloo Tamatar Ki Sabzi) along with Methi Thepla's for dinner or a sunday morning brunch
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