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batata nu shaak recipe | Gujarati Style Potato Sabzi | rasawala batata nu shaak

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 groups.

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Recipe video

batata nu shaak recipe | Gujarati Style Potato Sabzi | rasawala batata nu shaak

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Curry
Cuisine Indian
Servings 6 servings


  • 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


  • Take 2 or 500 grams 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 chilli, bay leaf, star anise, black pepper, cloves, and cinnamon. Mix well.
  • Now add turmeric powder and red chilli powder. Sauté for a minute on low flame.
  • Add chopped potato 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 chilli 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.
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