Batate Ambat
A tangy, mildly spiced Gujarati potato curry that balances sour and sweet notes beautifully. Tender chunks of potato are simmered in a yogurt-based gravy tempered with mustard seeds, curry leaves, and green chilies. This comfort dish comes together in under 30 minutes and pairs perfectly with roti or rice.
For 4 servings
- prep
Boil and cube the potatoes.
Boil 3 medium potatoes until fork-tender. Peel and cut into bite-sized cubes. Set aside.
- mix · ~2 min
Prepare the yogurt-besan mixture.
1.In a bowl, whisk 1 cup yogurt until smooth with no lumps.2.Add 2 tbsp besan and whisk again until fully incorporated.3.Pour in 1 cup water and mix to a thin, lump-free consistency.TIPEnsure the mixture is completely smooth — any besan lumps will not cook out later. - temper · ~2 min
Make the tempering.
1.Heat 2 tsp oil in a kadhai or pan over medium heat.2.Add 1 tsp mustard seeds and let them splutter (30 sec).3.Add 1 tsp cumin seeds and let them sizzle (15 sec).4.Add 8 curry leaves, 2 slit green chilies, and 1 pinch asafoetida — stir briefly.TIPMedium heat is key — too hot and the mustard seeds will burn before they pop. - saute · ~1 min
Add ginger and turmeric.
Add 1 tsp ginger paste and 1 pinch turmeric powder. Sauté for 30 seconds until the raw aroma fades.
- simmer · ~5 min
Add the yogurt mixture and cook.
1.Lower the heat completely to the minimum setting.2.Pour in the yogurt-besan-water mixture while stirring continuously.3.Add 1 pinch red chili powder, 0.5 tsp salt, and 1 tsp sugar.4.Keep stirring until the mixture comes to a gentle boil (4–5 min).TIPKeep the flame low and stir constantly — high heat will split the yogurt and ruin the gravy texture. - simmer · ~7 min
Add potatoes and simmer.
Add the boiled potato cubes to the gravy. Simmer on low heat for 5–7 minutes, stirring occasionally, until the gravy thickens slightly and coats the potatoes well.
TIPThe gravy will thicken as it cools — aim for a pourable but coating consistency. - garnish
Garnish with coriander and serve hot.
Turn off the heat. Sprinkle 2 tbsp chopped coriander leaves on top. Serve hot with roti, paratha, or steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil potatoes until just fork-tender — overboiling makes them fall apart in the gravy.
- 2Whisk the yogurt-besan mixture until completely lump-free to avoid a grainy texture.
- 3Always reduce the heat to low before adding the yogurt mixture to prevent curdling.
- 4Stir the gravy continuously during the first boil to keep the yogurt from splitting.
- 5The gravy thickens as it cools, so remove it from heat when it's still slightly loose.
- 6For deeper flavour, let the curry rest for 10 minutes before serving.
- 7Make ahead: prepare the gravy and boiled potatoes separately, then combine and reheat gently.
Adapt it for your goals.
Vegan
Replace yogurt with thick, unsweetened cashew or coconut yogurt to keep the tangy base. The besan helps maintain body, so the texture remains authentic.
Low OilLow-Oil
Reduce oil to 1 tsp and dry-roast the mustard seeds and cumin in a non-stick pan until they pop, then proceed. This cuts fat without compromising the tempering aroma.
High ProteinHigh-Protein
Swap half the potatoes with boiled, cubed paneer or firm tofu. Add them in step 6 for a protein boost that still absorbs the tangy gravy beautifully.
SpicierSpicier
Increase green chilies to 4 and add ¼ tsp Kashmiri red chili powder extra for a deeper heat that pairs well with the sweet-sour profile.
JainJain
Omit the slit green chilies (use a pinch of black pepper instead) and replace onion/garlic (none in this recipe already, so it's naturally suitable). Ensure yogurt is from non-root-vegetable cultures.
Why this is on our healthy list.
Rich in Resistant Starch
Potatoes cooked and then cooled (as in boiling) develop resistant starch, which supports gut health and helps regulate blood sugar.
Good Source of Probiotics
Yogurt provides live cultures that aid digestion and support a healthy gut microbiome, especially when consumed without overheating the dairy.
High in Plant-Based Fiber
Chickpea flour (besan) adds soluble fiber that helps maintain digestive regularity and keeps you full longer.
Anti-Inflammatory Spices
Turmeric, cumin, and asafoetida contain compounds with anti-inflammatory and antioxidant properties, contributing to overall wellness.
Frequently asked questions
Curdling happens when the yogurt mixture is added over high heat. Always lower the flame to the minimum setting and stir constantly while pouring to keep the emulsion stable.
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