Vatana batata nu shak is a popular Gujarati sabzi recipe made with fresh green peas, potatoes, and regular spices. It is a mildly sweet tangy and spicy gravy-based curry recipe. It is easy to prepare and can be served with steamed rice and roti. It is loved by all kinds of age groups. So with a few basic ingredients try out Gujarati vatana batata nu shak!
- In this recipe, I made curry with green peas and potatoes. but you can also add veggies like green pigeon pea (tuvar), gobi, capsicum, and carrot in this curry.
- Roasted besan gives perfect thickness to rasa of sabzi.
- I use tomato puree for slightly watery gravy. You can also add chopped tomatoes instead of them.
- Lastly, vatana batata nu shak tastes great when prepared with a slightly spicy and thick gravy texture.
Vatana batata nu shak | Gujarati aloo matar ki sabzi | matar aloo curry
For masala paste
- ½ tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- ½ tsp dry mango powder
- 1 tsp cumin powder
- ¼ cup water
For tomato gravy
- 2 medium size tomato
- 1 inch ginger
- 2 green chilli
For vatana batata sabzi
- 150 grm or 1 cup green peas
- 300 grm or 4 medium size potatoes
- 4 tbsp oil
- ½ tsp mustard seeds
- 2 dry red chilli
- 1 bay leaf
- 1 inch cinnemon
- 1 tbsp roasted gram flour
- Masala paste
- Tomato puree
- Salt to taste
- 1 cup hot water
- 1 tbsp jaggery optional
- ½ tsp garam masala
- 1 tsp kasuri methi
- Oil for frying potatoes
- 1 tbsp ghee
- ½ tsp hing
- In a pan, add 2 cup of water and bring it to a boil. Add green peas, salt, and ¼ tsp sugar. Boil for 5 minutes on high flame till green peas become soft.
- Sieve water from boiled green peas and keep it aside.
- In a bowl, add turmeric powder, red chili powder, coriander powder, dry mango powder, and cumin powder. Add some water and mix well. Masala paste is ready. keep it aside.
- Now in a mixture jar, add tomatoes, ginger, and green chili. Grind it into a smooth paste. Keep it aside.
- In a pan, add some oil and potato pieces.fry potato pieces and keep them aside.
- Now, in the same pan, take 4 tbsp oil, and add cumin seeds, mustard seeds, dry red chili, bay leaf, and cinnamon stick. sauté it.
- Now lower the flame, add gram flour (besan), and roast till it slightly changes its color.
- Add masala paste into oil and sauté till oil separates from its sides.
- Then add tomato puree and salt. Cover and cook till oil is separated from the sides of the gravy.
- Now add fried potatoes and boiled green peas. Mix well.
- Then add 1 cup hot and mix well.
- Cover and cook it for 5-7 minutes on medium flame.
- Add jaggery, kasuri methi, and garam masala. mix well.
- Now in a tadka pan, add ghee and heat it. switch off the gas and add hing. Mix well and add tadka into sabzi. mix well.
- Switch off the flame and garnish with chopped coriander leaves.
- Serve with rice or roti and steamed rice.
- In grams proportion of potatoes should be double that of green peas.
- sugar helps to retain green peas' color while boiling it.
- boil green peas for only 5 minutes on high flame.
- masala paste gives dhaba style color and flavor to sabzi
- dry spices give a nice aromatic flavor to the sabzi.
- roasted besan gives thickness to sabzi gravy.
- ghee and hing tadka add more flavor and taste of sabzi.