Batata nu Shaak
A homestyle Gujarati potato curry with a light, tangy gravy and gentle warmth from green chili, ginger, and spices. It comes together with simple pantry ingredients and pairs beautifully with puri, thepla, or roti.
For 4 servings
- prep · ~15 min
Boil and prepare the potatoes.
Boil the potatoes until just tender, then peel and cut them into medium chunks. Lightly crush a few pieces by hand so the gravy gets a little body.
TIPDo not overboil the potatoes or they will fall apart completely in the curry. - temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds, asafoetida, and curry leaves.4.Add green chili and ginger and cook until fragrant.TIPKeep the heat medium so the spices bloom without burning. - saute · ~1 min
Add the dry spices.
Add turmeric powder, red chili powder, and coriander powder to the pan. Stir for a few seconds so the spices coat the tempering evenly.
- simmer · ~12 min
Cook the potatoes in the gravy.
1.Add the potato chunks and mix gently with the spices.2.Pour in water and add salt and jaggery.3.Bring to a gentle simmer and cook until the curry looks slightly thick and the flavors come together. - garnish · ~2 min
Finish with lemon juice and coriander leaves.
Turn off the heat, stir in the lemon juice, and sprinkle over the coriander leaves. Mix gently and let the shaak sit for 2 minutes before serving.
- serve
Serve the Batata nu Shaak hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the potatoes only until fork-tender; overly soft potatoes will turn the shaak mushy during simmering.
- 2Lightly crush just a few potato pieces, not all of them, so the gravy thickens while the curry still has visible chunks.
- 3Add the lemon juice only after switching off the heat to keep its tangy brightness fresh and sharp.
- 4Let the mustard seeds fully splutter before adding cumin and curry leaves, or the tempering will taste flat.
- 5If the gravy gets too thick after resting, loosen it with a splash of hot water and simmer for 30 seconds.
- 6This shaak tastes even better after 15 to 20 minutes of resting, when the jaggery, lemon, and spices settle into the potatoes.
Adapt it for your goals.
Low-oil
Use 1 tablespoon oil and a good nonstick pan; the shaak stays light while still carrying the mustard-cumin tempering.
spicierSpicier
Add an extra green chili or a little more red chili powder for a sharper heat that pairs well with puri.
tomato basedTomato-based
Add a small chopped tomato after the ginger-chili step for a slightly fuller, more tangy gravy.
faster with leftover potatoesFaster-with-leftover-potatoes
Use leftover boiled potatoes to cut prep time and make this an easy weekday shaak.
Why this is on our healthy list.
Comforting Yet Light Gravy
The curry gets body from potatoes themselves rather than cream, making it hearty without feeling overly rich.
Digestive Spice Support
Ginger, cumin, asafoetida, and curry leaves are classic Gujarati tempering ingredients that add aroma while aiding a lighter-feeling meal.
Plant-Based Everyday Dish
Made from potatoes, spices, herbs, and oil, this is a simple vegan homestyle curry suited to everyday meals.
Frequently asked questions
Yes. Make it a few hours ahead and reheat gently before serving. Add a little hot water if the gravy thickens too much as it sits.
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