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Gujarati aloo matar recipe | Gujarati vatana batata nu shaak | aloo matar in pressure cooker

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
  1. 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.
  2. Secondly, roasted besan lends the perfect thickness to the sabzi’s rasa (gravy). Alternatively, you can use coarsely crushed peanut powder as a substitute.
  3. Lastly, Vatana Batata Nu Shaak tastes fantastic when prepared with a slightly spicy and thick gravy texture.
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Recipe video

Gujarati aloo matar recipe | Gujarati vatana batata nu shaak | aloo matar in pressure cooker

Author Nehas Cook Book
3 from 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Curry
Cuisine Indian
Servings 4 servings


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


  • 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.


  • 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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3 from 2 votes (2 ratings without comment)


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