Rasawala Bateta nu Shaak is a very simple and delicious Gujarati curry made with boiled potatoes. This curry is naturally vegan and gluten-free. Every family has their own way of making this very humble yet delicious curry.
There are so many things we can make from potatoes. I absolutely love how versatile they are. Every Indian family will have a recipe for a simple potato curry. It indeed is the go-to comfort food, to make it with Indian Flatbreads or enjoy it with some rice.
What is Rasawala Bateta nu Shaak?
Rasawala Bateta nu Shaak is a mild, hearty, and very comforting Gujarati Potato Curry. Made with simple pantry ingredients, this recipe is extremely easy, heartwarming, and gets ready in under 30 minutes.
Rasawala means prepared in gravy. This potato curry is made with a tomato curry base, and spices like red chili powder, coriander powder, and turmeric. Further seasoned with salt, and a tiny pinch of sugar, this simple potato curry has a delicious burst of flavors in a bite.
What is a Shaak?
Shaak in Gujarati simply means a dish made with vegetables. Shaak in Hindi is known as Sabji or Sabzi. The shaak, which is the vegetable main dish is served with lentils, rice, salad, and Indian Flatbread.
In Gujarati families, we make at least 2 vegetable main dishes every day. And this Bateta nu Rasawalu Shaak is one of the most commonly made main dishes.
Ingredients to Make this Shaak
This recipe is my mom's recipe to make very simple potato curry. She likes to use boiled potatoes to make this recipe. It naturally helps the curry to thicken, and the potatoes absorb the flavors really beautifully.
- Potatoes - I like to use the Yukon gold potatoes for this recipe. They have medium starch so works perfectly for boiling, and then cooking them in the curry. You can also use red or white potatoes.
- Tomatoes - Tomatoes add a delicious sweet, tart, and tangy flavor to this curry which helps the curry give a beautiful complex taste
- For Tempering - Using peanut oil or any neutral flavored oil works really well to make this scrumptious potato curry. I then temper it with mustard and cumin seeds.
- Spices - It is very important to spice this potato curry really well. Adding simple pantry spices like salt, turmeric, coriander powder, and red chili powder will bring out a beautiful taste in the potatoes making this curry delicious. But the star of the show is sugar. Add a pinch of sugar to compliment the tart flavor of tomatoes. This will add a beautiful balance to the curry.
- Garnishings - Freshly chopped cilantro brightens the curry, by adding a refreshing touch and pop of color!
How to Boil the Potatoes?
I like to boil my potatoes using the Instant Pot for making this Rasawala Bateta nu Shaak. They boil perfectly every single time, and they don't become a watery mess as may happen sometimes when we use a traditional pressure cooker.
I like to boil my potatoes as a whole. I simply so add 2 Cups of water to the Instant Pot Stainless Steel Pot. Place a trivet. I then place my thoroughly washed potatoes on the trivet. And pressure cook for 11 minutes. Once the 11-minute timer is up. I wait for 5 minutes and do a quick pressure release. And ta-da your potatoes are ready.
More Indian Main Dishes You Might Like
Rasawala Bateta Nu Shaak
Equipment
- Heavy Bottom Pot
Ingredients
- 3 Medium Gold Potatoes Boiled and Diced
- 1 Tbsp Peanut Oil Or any nuetral flavored oil
- 1 Tsp Mustard Seeds
- 1 Tsp Cumin Seeds
- 1 Roma Tomato Finely Diced
- 1/4 Tsp Turmeric
- 1 Tsp Red Chili Powder
- 1 Tsp Coriander Powder
- 1 Tsp Salt
- 3 Cups Water
- 1 Tsp Sugar
- 1 Tbsp Cilantro roughly chopped
Instructions
- Peel the Boiled Potatoes. Cut them lengthwise and then into 1 inch thick squares. Keep them aside.
- Finely chop the tomatoes and keep them aside.
- Now place a heavy bottom pot on the stove on medium flame.
- Add oil to the pot and let it heat up.
- Once hot, add mustard seeds. Once the mustard seeds start to crackle, add the cumin seeds. Let them splutter.
- To this add the finely chopped tomatoes, along with turmeric, red chili powder, coriander powder and salt. Sauté until the tomatoes are mushy and spices are cooked. It should take about 3-4 minutes.
- Now add 3 cups of hot water, and bring it to a simmer.
- Once the curry starts to simmer, mash 6-7 dices of potatoes and add to the curry. Mashing a few diced potatoes will help thicken the curry sauce.
- Now add the diced potatoes and sugar. Mix well.
- Simmer the potato curry until the water reduces to half and the curry thickens. This step should take about 5-7 minutes.
- If the curry becomes thicker than you want, simply add some more water.
- Once the curry is ready, garnish with fresh roughly chopped cilantro.
- Serve it with rotis, rice, curd rice, khichdi, or lentils.
Notes
- Try to use Yukon gold , red or white potatoes to make this curry. Avoid using russet potatoes as they have very dry texture once cooked.
- To boil the potatoes using pressure cooker - wash the poatoes thouroughly. Cut 3 potatoes into halves and add them to the pressure cooker, along with 3-4 cups of water and a tsp of salt. Close the pressure cooker lid. Cook them for 5 whistles on medium high flame. Let the pressure release naturally.
- To make it like Aloo Rassedar, add fennel seeds with mustard and cumin seeds in the tempering. Also add half tsp of dry mango (amchur) powder.
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