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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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

211 calories; protein 4.4g 9% DV; carbohydrates 32.8g 11% DV; fat 7.7g 12% DV; cholesterolmg; sodium 18.8mg 1% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/26/2011
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. Read More
(11)

Most helpful critical review

Rating: 2 stars
03/04/2010
Ok but kind of bland for our tastes. Read More
(2)
13 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/26/2011
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. Read More
(11)
Rating: 5 stars
02/25/2010
Delicious and authentic! I like my shak super-spicy so I also added some diced green chilies I had on hand. Thanks! Read More
(2)
Rating: 5 stars
06/17/2015
Very good!!! At the end of the cooking time I broke eggs on top covered and continued cooking till eggs were done and it made a wonderful breakfast. Will do this again. Read More
(2)
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Rating: 2 stars
03/04/2010
Ok but kind of bland for our tastes. Read More
(2)
Rating: 5 stars
12/08/2016
I adore this dish! My kids are split - one likes it and the other won't touch it. More for me then! I've made it with and without the asofiteda powder depending on whether I've made a recent trip to my Indian grocer. I've also added nigella seeds and I like them very much with the mustard seeds and potato. It may not be an authentic addition but I like the onion-like flavor they add. Thank you for posting this. Read More
(1)
Rating: 4 stars
01/10/2013
We love it - as a main course or a side dish. so tasty! Read More
(1)
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Rating: 5 stars
10/13/2012
This turned out really good. It is quite spicy to me. I don't think I will be giving it to my kids. But mine and my hubby's nasal passages should be well opened after dinner tonight!:) Will make again. Read More
(1)
Rating: 5 stars
08/22/2018
I was missing the Indian restaurant near where I used to work in Northern Virginia and went looking for recipes to recreate the Batata Nu Shaak they served. I happened upon this one and noting it originated with a Gujarati mama I decided to give it a whirl. Wow! I made this for dinner tonight and boy am I glad I did. Curry is one of my favorite smells and just sauteing the herbs and spices for this made me hungry! The recipe was very straight forward--I didn't have a few of the spices I'd run out--and the dish still came out excellently. The potatoes are perfectly cooked the gravy is warm spicy and earthy and served over fragrant rice it is to die for. My kids ate every last bite (even the picky one) and even the dog wanted some. (I didn't give him any as I hadn't checked the spice list fully). What's the best part? It took just a few minutes to prep and while it cooked the rice steamed in our rice cooker. Everything was done at the exact same time to perfection. I will definitely be making this again for many many years to come--especially on rainy or cold evenings when a quick warm filling meal is in order. Read More
Rating: 5 stars
08/15/2019
a nice and light recipe Read More