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

rasawala bateta nu shaak recipe | Gujarati potato sabzi with gravy | rasawala batata nu shaak | with 22 amazing images.

rasawala bateta nu shaak recipe | Gujarati potato sabzi with gravy | rasawala batata nu shaak is an everyday sabzi in Gujarati households. Learn how to make Gujarati potato sabzi with gravy.

To make rasawala bateta nu shaak, heat the oil in a kadhai and add the mustard seeds and cumin seeds. When the seeds crackle, add the asafoetida, turmeric powder, chilli powder, coriander-cumin seeds powder and ginger-green chilli paste and sauté on a medium flame for a few seconds. Add the potatoes, sugar, salt and 2 cups of water and mix well. Cover and cook on a medium flame for 12 to 15 minutes or till the potatoes are cooked, stirring occasionally in between. Serve hot garnished with coriander.

Whether in a Gujarat household or a restaurant, no thali is complete without rasawala batata nu shaak, which is everybody’s favourite despite its simplicity. It is amazing how common spices and ingredients like mustard and cumin seeds, coriander-cumin seed powder, ginger-green chilli paste, etc that are found in everybody’s kitchen cabinet, can transform potatoes into a delicacy.

We have made this rasawala bateta nu shaak by boiling potato cubes in water along with spices so the potato absorbs the flavours of the masalas well. But making it with boiled and peeled potato cubes is also very common.

This Gujarati potato sabzi with gravy is a very popular accompaniment to puris and toovar dal ni khichdi. When served with a tall glass of chaas, it is a complete satiating meal.

Tips for rasawala bateta nu shaak. 1. Sauté the masalas just for 5 to 7 seconds, else they might burn. 2. Sugar can be replaced with grated or chopped jaggery. 3. If you want a slightly thick gravy, then mash a few potato pieces from the sabzi and add it to the gravy. Boil it for 2 minutes. 4. You can also add tomato cubes along with potato cubes to make rasawala tamata bateta nu shaak.

Enjoy rasawala bateta nu shaak recipe | Gujarati potato sabzi with gravy | rasawala batata nu shaak | with step by step photos.

Rasawala Bateta Nu Shaak, Gujarati Batata Nu Shaak

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

For Rasawala Bateta Nu Shaak
2 cups peeled potato cubes
2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp ginger-green chilli paste
2 tbsp sugar
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)

Method
For rasawala bateta nu shaak

rasawala bateta nu shaak, heat the oil in a kadhai and add the mustard seeds and cumin seeds.
When the seeds crackle, add the asafoetida, turmeric powder, chilli powder, coriander-cumin seeds powder and ginger-green chilli paste and sauté on a medium flame for few seconds.
Add the potatoes, sugar, salt and 2 cups of water and mix well.
Cover and cook on a medium flame for 12 to 15 minutes or till the potatoes are cooked, stirring occasionally in between.
Serve the rasawala bateta nu shaak hot garnished with coriander.

Nutrient values (Abbrv) per serving

Energy	144 cal
Protein	0.7 g
Carbohydrates	18.3 g
Fiber	0.8 g
Fat	7.5 g
Cholesterol	0 mg
Sodium	5.1 mg

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

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

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What is rasawala bateta nu shaak made off?

What is rasawala bateta nu shaak made off? Gujarati potato sabzi with gravy is made from 2 cups peeled potato cubes, 2 tbsp oil, 1/2 tsp mustard seeds ( rai / sarson), 1/2 tsp cumin seeds (jeera), a pinch of asafoetida (hing), 1/2 tsp turmeric powder (haldi), 1 tsp chilli powder, 1 tbsp coriander-cumin seeds (dhania-jeera) powder, 1/2 tsp ginger-green chilli paste, 2 tbsp sugar and salt to taste.

Tips for rasawala bateta nu shaak

Sauté the masalas just for 5 to 7 seconds, else they might burn.
Sugar can be replaced with grated or chopped jaggery.
If you want a slightly thick gravy, then mash a few potato pieces from the sabzi and add it to the gravy. Boil it for 2 minutes.

You can also add tomato cubes along with potato cubes to make rasawala tamata bateta nu shaak.

Making rasawala batata nu shaak

To make rasawala bateta nu shaak recipe | Gujarati potato sabzi with gravy | rasawala batata nu shaak | heat 2 tablespoons oil in a kadhai.
Add 1/2 tsp mustard seeds ( rai / sarson).
Add 1/2 tsp cumin seeds (jeera).
Let the seeds crackle.

Add a pinch of asafoetida (hing).
Add 1/2 tsp turmeric powder (haldi).
Add 1 tsp chilli powder.
Add 1 tbsp coriander-cumin seeds (dhania-jeera) powder.
Add 1/2 tsp ginger-green chilli paste.

Sauté on a medium flame for few seconds.
Add 2 cups peeled potato cubes.
Add 2 tbsp sugar. Gujarati shaak is at times sweet.
Add salt to taste.
Add 2 cups of water.

Mix well.
Cover and cook on a medium flame for 12 to 15 minutes or till the potatoes are cooked, stirring occasionally in between.
This is what the sabzi looks like after cooking for 12 to 15 minutes.
Garnish with coriander.
Serve rasawala bateta nu shaak | Gujarati potato sabzi with gravy | rasawala batata nu shaak | hot.