Skip to main content New this month
Get the Allrecipes magazine

Batata Nu Shak (Potato Curry)

Rated as 4.44 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 211 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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


Per Serving: 211 calories; 7.7 g fat; 32.8 g carbohydrates; 4.4 g protein; 0 mg cholesterol; 19 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 8
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

Ok, but kind of bland for our tastes.

Most helpful
Most positive
Least positive
Newest

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...

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.

Ok, but kind of bland for our tastes.

Delicious and authentic! I like my shak super-spicy so I also added some diced green chilies I had on hand. Thanks!

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...

We love it - as a main course or a side dish. so tasty!

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 ma...

Hi! I really like this recipe. The things I experienced while making/preparing everything, is that it takes quite some time. It took me I think like an hour and a half to do it all. What takes a...