 and potatoes (batata), harmoniously cooked with a blend of aromatic spices.){kind=link}
Vatana Batata Nu Shaak is a delightful dish comprising green peas (vatana) and potatoes (batata), harmoniously cooked with a blend of aromatic spices. This curry boasts a mildly sweet, tangy, and spicy gravy, characteristic of Gujarati cuisine. I opted to prepare this sabzi in a pressure cooker, simplifying the process without compromising its deliciousness. It’s a versatile recipe enjoyed with Indian flatbread (roti) or steamed rice, appealing to individuals of all age groups. With just a few basic ingredients, experience the flavors of Gujarat by trying out the Gujarati Vatana Batata Nu Shaak
The key to making tasty vatana batata nu shak at home are
- Firstly, I prepared the sabji using green peas and potatoes, but you can enhance this curry by adding vegetables like green pigeon pea (tuvar), cauliflower (gobi), capsicum, and carrots.
- Secondly, roasted besan lends the perfect thickness to the sabzi’s rasa (gravy). Alternatively, you can use coarsely crushed peanut powder as a substitute.
- Lastly, Vatana Batata Nu Shaak tastes fantastic when prepared with a slightly spicy and thick gravy texture.
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Ingredients
For masala paste
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp Kashmiri red chilli powder
- 1 tbsp coriander powder
- ½ tsp black salt
- ¼ cup hot water
For grinded paste
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 2 green chilli
- 1 inch ginger
For vatana batata nu shaak
- 500 grm small size potatoes
- 1 cup green peas
- 4 tbsp oil
- ½ tsp mustard seeds
- 1 bay leaf
- 2 dry red chilli
- Pinch of hing
- Grinded masala
- 1 tbsp gram flour - besan
- Masala paste
- ¾ cup tomato puree
- Salt to taste
- 1 +1/4 cup water or as required
- 1 tbsp jaggery
- ½ tsp garam masala
- 1 tsp kasoori methi
- 1 tsp lemon juice
- Some coriander leaves
Instructions
- Take 1 cup green peas and 500 grm small potatoes. remove potato skin and slightly prick it with fork so masala absorb in it. keep it aside.
- Now in mixing bowl, add ½ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp Kashmir red chilli powder, 1 tbsp coriander powder, ½ tsp black salt and ¼ cup hot water. Mix well. Masala paste is ready keep it aside.
- Then in a mixture jar, add 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, 2 green chilli and 1 inch ginger. Without adding water grind it into coarse paste. Keep it aside.
- Now in a pressure cooker, add some oil and heat it. then add peeled small potatoes and fry it on medium- high flame till it becomes slightly crisp.
- Then add green peas and fry it for 1-2 minutes. Take out small potatoes and green peas into bowl. Keep it aside.
- Now in a cooker, 4 tbsp oil is remaining. Add ½ tsp mustard seeds, 1 bay leaf, 2 dry red chilli and pinch of hing. Saute it.
- Then add green chilli-ginger grinded paste and saute it.
- Now add 1 tbsp besan and roast it on low flame till it slightly changes its color.
- Then add prepared masala paste and saute till oil release from its sides.
- Now add tomato paste and salt. saute gravy till oil separates from its sides.
- Then add fried potatoes and green peas. Mix well and saute for 1-2 minutes into gravy.
- Now add 1.25 cup hot water. Mix well and bring it to boil.
- When gravy starts to boil, cover the pressure cooker lid and take 2 whistle on medium flame.
- After 2 whistle pressure cooker release its pressure naturally. Open the lid and check potatoes and green peas.
- Then add 1 tbsp jaggery, ½ tsp garam masala and 1 tsp kasoori methi. mix well.
- Switch off gas and add 1 tsp lemon juice and some coriander leaves. Mix well.
- Serve vatana batata nu shaak with roti or steam rice.
Notes
- Frying small potatoes and green peas gives a good texture and enhances their flavor in the sabzi.
- The masala paste gives the sabzi a dhaba-style color and flavor.
- Grinding dry spices with green chili gives a nice aromatic flavor to the sabzi.
- Besan adds thickness and provides a coating consistency to the sabzi gravy.
- Sauté potatoes and green peas in the sabzi gravy.
- Cook on a medium flame for 2 whistles.
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