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Vatana batata nu shak | Gujarati aloo matar ki sabzi | matar aloo curry

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!

The key to making tasty vatana batata nu shak at home are
  • 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.
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Recipe video

Vatana batata nu shak | Gujarati aloo matar ki sabzi | matar aloo curry

Author Nehas Cook Book
3.67 from 3 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 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

For tadka

  • 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.
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