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A classic Gujarati comfort food! Tender potatoes cooked in a sweet, tangy, and mildly spiced tomato-based gravy. It's a quick and easy dish that pairs perfectly with rotis or puris.
For 4 servings
Prepare the Tempering (Tadka)
Sauté Aromatics and Masala
Pressure Cook the Potatoes
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A classic Gujarati comfort food! Tender potatoes cooked in a sweet, tangy, and mildly spiced tomato-based gravy. It's a quick and easy dish that pairs perfectly with rotis or puris.
This gujarati recipe takes 30 minutes to prepare and yields 4 servings. At 194 calories per serving with 3.98g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and Garnish
Add 2 tablespoons of coarsely crushed roasted peanuts along with the jaggery and lemon juice for a delightful crunch and nutty flavor.
To make a dry or semi-dry version, reduce the water to about 1/2 cup. The cooking time in the pressure cooker remains the same.
Add 1/2 cup of fresh or frozen green peas along with the potatoes for a classic combination.
For a slightly richer gravy, you can add 1 tablespoon of besan (gram flour) after sautéing the ginger and chilies, and cook it for a minute before adding tomatoes.
Potatoes are a great source of complex carbohydrates, providing sustained energy to fuel your day.
Potatoes contribute a significant amount of potassium, which is essential for maintaining healthy blood pressure and proper heart function.
Spices like ginger, cumin, and asafoetida are traditionally known to stimulate digestive enzymes and reduce bloating.
Tomatoes and potatoes provide Vitamin C, a powerful antioxidant that supports the immune system and promotes healthy skin.
A single serving of Bateta nu Shaak (approximately 1 cup) contains an estimated 170-200 calories. This can vary based on the amount of oil used and the size of the potatoes.
Yes, it is a relatively healthy, home-style dish. Potatoes provide essential carbohydrates and potassium. It's plant-based and can be made with minimal oil. As with any dish, portion control is important for a balanced diet.
Absolutely. Follow the same steps in a heavy-bottomed pot or Dutch oven. After adding water, bring it to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
The easiest way is to gently mash a few cooked potato cubes against the side of the pot with a spoon. The starch from the potatoes will naturally thicken the gravy as it simmers for a few more minutes.
Yes, this recipe is naturally vegan as it uses vegetable oil and contains no dairy or animal products.
You can store leftover Bateta nu Shaak in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight.