batata nu shaak recipe | bateta nu shaak | Gujarati potato sabzi |
by Tarla Dalal

batata nu shaak | bateta nu shaak | gujarati potato sabzi | with 18 amazing images

Batata Nu Shaak is one of the most popular Gujarati foods, made in almost every household.

A wonderful combination of sesame seeds, curry leaves and ginger-green chilli paste giver a very distinct flavour to the otherwise bland potatoes in this gujarati potato sabzi.

Lemon juice and coriander added towards the end really perk up the Batata Nu Shaak. It tastes best when served with dal and rice.

Batata Nu Shaak also makes a great combo with Rotlis, Puris or Theplas.

Enjoy how to make Batata Nu Shaak recipe with detailed step by step photos below.

This recipe has been viewed 252058 times

5/5 stars 100% LIKED IT
4 REVIEWS ALL GOOD

about batata nu shaak▼

batata nu shaak step by step recipe▼

how to make batata nu shaak▼

calories for batata nu shaak▼

Batata Nu Shaak, Bateta Nu Shaak recipe - How to make Batata Nu Shaak, Bateta Nu Shaak

For Batata Nu Shaak
2 cups boiled peeled potato cubes
3 tbsp oil
1 tsp mustard seeds ( rai / sarson)
4 tsp sesame seeds (til)
a few curry leaves (kadi patta)
a pinch of asafoetida (hing)
salt to taste
1/2 tsp turmeric powder (haldi)
4 tsp ginger-green chilli paste
1 tbsp lemon juice
1/4 cup finely chopped coriander (dhania)

For Serving With Batata Nu Shaak
gujarati dal
rice

Method
For batata nu shaak

To make batata nu shaak, heat the oil in a non-stick kadhai and add the mustard seeds, sesame seeds, curry leaves and asafoetida.
When the seeds crackle, add the potatoes, salt, turmeric powder and ginger-green chilli paste, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between.
Add the lemon juice and coriander, mix well and cook on a medium flame for another minute.
Serve the batata nu shaak hot with gujarati dal and rice.

Nutrient values (Abbrv) per serving

Energy	243 cal
Protein	2 g
Carbohydrates	22.9 g
Fiber	2.1 g
Fat	16 g
Cholesterol	0 mg
Sodium	11.7 mg

Click here to view calories for Batata Nu Shaak, Bateta Nu Shaak

Batata Nu Shaak Video

Batata Nu Shaak, Bateta Nu Shaak recipe with step by step photos

Like Batata Nu Shaak

Batata nu shaak also called Bateta nu shaak is one of the most popular Gujarati foods, made in almost every household. A wonderful combination of sesame seeds, curry leaves and ginger-green chilli paste giver a very distinct flavour to the otherwise bland potatoes. You can also use this as a tiffin recipe as it is quick to make. If you like this recipe here are links to similar recipes :

Method For Batata Nu Shaak

To make Batata Nu Shaak (Bateta Nu Shaak) , take a pressure cooker and place 5 medium sized potatoes into it.
Add enough water.
Put the lid on and let it cook until 5 whistles. If using small sized potatoes cook it for 3-4 whistles not more than that as over cooking potatoes would make them mushy.
Once the potatoes are cooked. Let them come down to room temperature and peel them.

Chop the potatoes into cubes using a sharp knife. Keep aside.
To make Bateta Nu Shaak, heat the oil in a broad non-stick pan. Bateta Nu Shaak is a very common recipe and every household has it’s own style of cooking it.
Add mustard seeds and let it crackle.
Add sesame seeds.
Add curry leaves.

Add a pinch of asafoetida.
Cook for 10 seconds, let the seeds crackle and change their colour.
Add the potatoes cubes.
Add turmeric powder.
Add ginger green chilli paste. You can adjust the quantity of chillies according to your preference of spice.

Mix well and cook on medium flame for 2-3 minutes, while tossing occasionally.
Add lemon juice. It would give a distinct flavor to the Batata Nu Shaak (Bateta Nu Shaak).
Add coriander to perk up the Bateta Nu Shaak.
Mix well and cook Batata Nu Shaak (Bateta Nu Shaak) on medium flame for 1 minute.
Serve Batata Nu Shaak (Bateta Nu Shaak) with Gujarati Dal, Rice and Thepla.

Tips for batata nu shaak

To save time, you can boil the potatoes in a microwave.
Ginger-green chilli paste can be replaced with finely chopped ginger and green chillies.
After adding lemon juice do not cook for more than 1 minute, as it might make the sabzi bitter.
Sesame seeds is optional. You can avoid it if you wish to.