Akha Bateta nu Shak is a tasty and masaledar Gujarati curry made with baby potatoes in tomato-based curry, flavored delicately with garlic, peanuts, and sesame seeds and spiced with regular Indian spices. It has a little spicy, sweet, and sour in terms of taste, just like any Gujarati sabzi. It is ideally served with roti or paratha and even with rice also. It is easy to make, Do try this!
- Firstly, the curry is not just limited to baby potatoes, but if you are not having access to small potatoes, then you can cube the large potatoes and use them. Also, you can add other desired vegetables like brinjal or baby onion with it.
- I poke the aloos well and coat them with masala before frying. This helps potatoes to become spongy and absorbs juices from the gravy and tastes great.
- I shallow fried aloo for the crispy outer layer and helps to retain its shape while cooked into the gravy.
- Using coarse powdered peanuts and sesame will give a nutty taste to the sabzi.
- Lastly, Batata nu shaak tastes great when prepared spicy.
Akha Batata nu shaak | Gujarati batata nu shaak | aloo ki sabzi
For marinating boiled potatoes
- 400 grm or 13-14 small size boiled potatoes
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp chaat masala
- Salt to taste
- 1 tsp oil
- Some oil for shallow fry
For akha batata nu shak
- 4 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- 3 dry red chilli
- 2 cloves
- 1 inch cinnemon
- Pinch of hing
- 1 tsp ginger paste
- 2 tbsp green chilli paste
- 1 tbsp garlic paste
- ½ tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- 3 medium size or ¾ cup grated tomatoes
- Salt to taste
- ½ cup curd
- 3 tbsp coarsely crushed peanuts
- 3 tbsp coarsely crushed sesame seeds
- ¾ cup hot water or as required
- ½ tsp garam masala
- 1 tsp kasuri methi
- 1 tbsp jaggery
- Some coriander leaves
- In a mixing bowl, take boiled potatoes and remove their skin. Prick potatoes with a fork.
- Then add turmeric powder, red chili powder, chaat masala, salt, and oil. Mix well so potatoes absorb masala flavor.
- In a pan, add some oil and shallow fry potatoes on medium flame till they become slightly crisp on the outer layer. Take it out into the bowl and keep it aside.
- In a pan, heat 4 tbsp oil. Then add cumin seeds, bay leaf, dry red chili, cloves, cinnamon, and hing. Sauté it.
- Then add ginger, garlic, and green chili paste. Sauté it.
- Now lower the flame and add turmeric powder, red chili powder, coriander powder, and some water. Sauté masala till oil separate from its sides.
- Then add grated tomatoes and salt. Cover and cook gravy till oil separates from its sides.
- Now add curd and stir continuously till oil is separate from sides of gravy.
- Then add coarse peanuts powder and coarse sesame seeds. Mix well and cook gravy till oil separates from sides.
- Now add potatoes and mix well with the gravy.
- Then add ¾ cup hot water and mix well. Cover and cook sabzi for 5 minutes on low flame, so masala absorb into potatoes.
- Now add garam masala, kasuri methi, and jaggery. Mix well.
- Garnish with coriander leaves and serve.
- prick potatoes with a fork, so they will absorb the masala flavor.
- the outer crispy brown coating helps retain vegetable shape.
- roasting dry masala in the oil gives a nice flavor to shaak.
- curd gives a creamy texture and dhaba style taste to shaak.
- In masala, the proportion of crushed peanuts and white sesame should be equal.