Gujarati Styled Potatoes ¦ Rasawala Bateta Nu Shak

Growing up in Mumbai, some of my closest friends were Gujarati – a state along the western part of India just above Maharashtra. This state is known for its delicious array of vegetarian dishes. And no Gujarati thali would be complete without the Rasawala Bateta Nu Shak or the Gujarati Styled Potatoes in a spicy curry.

This is a literal translation of the dish, Rasawala (Curry) Bateta (Potato) Nu Shak ( A Vegetable curry). Sounds simple right, it is rather easy to make as well. 

If you notice, the ingredients consist of Indian store cupboard favourites such as cumin and mustard seeds, curry leaves and garam masala. However, what is unique about Gujarati cuisine is that it is both salty, sweet and sour at times.

This dish can be made with variations such as you could add in some peanuts to the gravy, it adds a nice crunch. Or you could also add a sour flavour by using tomatoes or tamarind. If you prefer, you could also choose to keep the potato peels on. 

Feel free to experiment a little with this curry and make it your own. But whatever you do, make sure you serve garnish the potatoes with fresh coriander leaves and serve with hot ghee laden rotis.

Print Recipe

Gujarati Styled Potatoes

Quick, easy and delicious, a staple in a Gujrati thali (plate).

Course

Main Dish

Cuisine

Indian

Prep Time

5 mins

Cook Time

30 mins

Servings

people

Ingredients

• 6 medium potatoes skin peeled and chopped to big pieces
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/4 tsp Asafoetida
• 3-4 curry leaves if not fresh, use dried
• 2 tsp red chilli powder
• 3 cups water
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala powder
• 1 tsp jaggery Substitute with 1/2 tsp sugar
• 2 tbsp fresh coriander washed, use stems and leaves
• 1 tsp lemon

Course Main Dish Cuisine Indian Prep Time 5 mins Cook Time 30 mins Servings people Ingredients 6 medium potatoes skin peeled and chopped to big pieces 2 tbsp vegetable oil 1 tsp mustard seeds 1 tsp cumin seeds 1/2 tsp turmeric powder 1/4 tsp Asafoetida 3-4 curry leaves if not fresh, use dried 2 tsp red chilli powder 3 cups water 1/2 tsp coriander powder 1/2 tsp cumin powder 1/2 tsp garam masala powder 1 tsp jaggery Substitute with 1/2 tsp sugar 2 tbsp fresh coriander washed, use stems and leaves 1 tsp lemon

Recipe Notes

1. Wash, peel and cut the potatoes into big pieces.
2. Heat some oil in a pan on medium heat.
3. Once the oil is hot, add cumin seeds and mustard seeds. Let them splutter a bit.
4. Add in the curry leaves, turmeric powder, asafoetida and red chilli powder.
5. Stir all the spices together.
6. Add the chopped potatoes and stir well.
7. Add 2 cups of water, put the lid on and cook for about 10-12 mins,
8. Then add the cumin powder, coriander powder, garam masala and stir. Cook for another 5 mins with lid on.
9. Add in the jaggery, stir well.
10. Now squeeze some lemon juice and add salt to taste. Stir everything well.
11. Garnish with fresh copped coriander leaves. 
12. Serve alongside some tadka dal and rotis.

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