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A classic Gujarati comfort food! Tender potatoes simmered in a light, tangy, and slightly sweet tomato gravy. This simple everyday curry pairs perfectly with hot rotis or puris.
For 4 servings
Prepare the Potatoes
Prepare the Tempering (Vaghar)
Sauté Aromatics and Tomatoes
A classic Gujarati comfort food! Tender potatoes simmered in a light, tangy, and slightly sweet tomato gravy. This simple everyday curry pairs perfectly with hot rotis or puris.
This gujarati recipe takes 35 minutes to prepare and yields 4 servings. At 200.74 calories per serving with 3.74g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Build the Gravy
Simmer with Potatoes
Garnish and Serve
For a Jain-friendly version, replace the potatoes with an equal amount of raw bananas (kacha kela). The cooking process remains the same.
You can add 1/2 cup of green peas along with the potatoes for extra nutrition and texture. Add them to the gravy before the potatoes and let them cook until tender.
For a slightly richer gravy, you can add 1 tablespoon of besan (gram flour) after sautéing the aromatics and cook it for a minute before adding the tomatoes.
Potatoes are rich in complex carbohydrates, which provide a steady release of energy to keep you active throughout the day.
The use of traditional spices like asafoetida (hing) and cumin seeds is known in Ayurveda to help improve digestion and reduce bloating.
Ingredients like tomatoes, ginger, and turmeric are packed with antioxidants that help protect your body from cellular damage.
A single serving of Batata nu Shaak (approximately 1 cup or 250g) contains around 180-200 calories, making it a relatively light main dish. The exact count can vary based on the amount of oil used.
Yes, it can be a healthy part of a balanced meal. It's a simple, home-style curry made with whole ingredients. Potatoes provide carbohydrates for energy, and the spices offer various health benefits. To keep it healthy, use a moderate amount of oil.
Absolutely! This traditional Gujarati recipe is naturally made without any onion or garlic, making it suitable for those who avoid them.
There are two easy ways. You can gently mash a few of the boiled potato cubes in the gravy, which will release starch and thicken it naturally. Alternatively, you can reduce the amount of water slightly or simmer the curry uncovered for a few extra minutes.
It pairs wonderfully with soft Phulka Rotis, Thepla, or crispy Puris. You can also serve it with a side of steamed rice, dal, and a simple kachumber salad for a complete Gujarati thali.
Leftover Batata nu Shaak can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it thoroughly on the stovetop or in the microwave before serving.
This recipe goes great with these complete meals
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