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Gujarati Potato Curry (Bateta nu Shaak)

  • Yield: 4 1x


  • 4 medium potatoes (peeled and cubed)
  • 1 palmful cumin seed
  • 1/2 palmful black mustard seeds
  • 1/2 tsp turmeric
  • 1/2 tsp asafoetida powder
  • 1 tsp chili powder
  • 1 tsp green chili paste
  • 1 large tomato (finely chopped)
  • 1 tbs sugar
  • 1/2 medium onion (finely chopped)
  • 2-3 cloves garlic (minced)
  • 1 2 inch fresh ginger (peeled and minced)
  • 1 tbs cumin (ground)
  • 2 tbs coconut or peanut oil
  • to taste salt & pepper
  • 1-1 1/2 cups water


  1. Heat the oil in a heavy-bottomed pan on medium and crackle the mustard and cumin seeds.
  2. Add the asafoetida, turmeric, chili powder, and green chili paste and sauté, not letting it burn.
  3. Add the onion, garlic, and ginger and cook until the onions just begin to soften.
  4. Add the tomato and fry for about 2 minutes or until they are soft and wilted.
  5. Mix in the potatoes cubes, sugar, and salt and add the water until potatoes are just covered.
  6. Cover and cook on medium low for about 15 minutes or until the potatoes are cooked and the gravy begins to thicken.
  7. Mix in the cumin powder and keep covered to trap the aroma.
  8. Garnish with fresh cilantro or coriander leaves



  • Category: Main Dish


  • Calories: 386
  • Fat: 7.72 g
  • Carbohydrates: 73.85 g
  • Protein: 6.78 g
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