batata nu shaak is a popular Gujarati curry recipe made with potatoes in tamarind and jaggery based gravy. This simple curry is a must in the Gujarati thali. I shared traditional Gujarati style batata nu rasa valu shaak, which can be served with puri or thepla for a complete meal. It is quick, easy to make and liked by all age group.
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Recipe card for Gujarati Style Potato Sabzi
- 2 or 500 grams potatoes
- 4 tbsp oil
- 1 tsp mustard seeds
- Pinch of hing
- 6-7 curry leaves
- 1 bay leaf
- 2 dry red chilli
- 1 star anise
- 4 black pepper
- 3 cloves
- ½ inch cinnamon
- ½ tsp turmeric powder
- 2 tsp kashmiri red chilli powder
- 2 tbsp coriander powder
- 4 tbsp jaggery
- 1 tbsp tamarind pulp
- ½ tsp garam masala
- ¼ cup soaked poha
- 3 cup + ½ cup water
- salt as per taste
- 1/4 cup coriander leaves
- Take 2 or 500 grams of potatoes. Cut it into medium size pieces.
- Now, in a pan add oil, mustard seeds, hing and curry leaves. Sauté for a minute.
- Then add dry red chili, bay leaf, star anise, black pepper, cloves, and cinnamon. Mix well.
- Now add turmeric powder and red chili powder. Sauté for a minute on low flame.
- Add chopped potatoes pieces and mix well.
- Then add water and cover and cook it for 15-20 minutes on medium flame.
- When potatoes are properly cooked then add coriander powder, jaggery, tamarind pulp, garam masala, and soaked poha. Mix well.
- Again add ½ cup water and cook for 5 minutes.
- Switch off the flame and garnish with chopped coriander leaves.
- Serve with roti, thepla, or rice.
- add red chili powder in hot oil gives a nice color to the curry.
- you can use amchur powder instead of tamarind pulp.
- poha gives thickness to the consistency of the curry.