Rasawala Bateta Nu Shaak

Rasawala Bateta nu Shaak is a very simple Gujarati Style Potato Curry. This curry is a mild, hearty and very delicious curry served with the rotis, rice and lentils.

5 from 2 votes

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Course: Main Course

Cuisine: Gujarati, Indian

Diet: Gluten Free, Hindu, Vegan, Vegetarian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 204kcal

Author: Aayushi Patel

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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