Rasawala Batata nu Shaak

Name: Rasawala Batata nu Shaak
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 500 g potato (medium, peeled and cubed); 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch asafoetida; 3 pcs tomato (medium, finely chopped); 1 pcs green chili (slit lengthwise); 1 tsp ginger paste; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 0.25 tsp salt; 2.5 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(95)

TASTE SCORE

8/10

A comforting Gujarati potato curry with tender cubes of potato simmered in a thin, tangy, and mildly spiced tomato gravy. Light yet satisfying, Rasawala Batata nu Shaak is an everyday staple that pairs perfectly with steamed rice, roti, or phulka for a simple home-cooked meal.

PREP

10m

COOK

20m

SERVES

1 KATORI

140 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Boil the potatoes.
1.Peel the potatoes and cut them into medium cubes.
2.Add potatoes to a pressure cooker with enough water to cover.
3.Pressure cook for 2 whistles or until just tender.
4.Let the pressure release naturally, then drain and set aside.
temper · ~1 min
Make the tempering.
1.Heat oil in a kadai over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and asafoetida, sauté for 10 seconds until fragrant.
saute · ~7 min
Cook the tomato masala base.
1.Add chopped tomatoes, slit green chili, and ginger paste to the kadai.
2.Add turmeric powder, red chili powder, and coriander powder.
3.Cook until the tomatoes soften completely and release oil from the sides, about 5 to 7 minutes.
4.Mash the tomatoes lightly with the back of the spoon while cooking.
simmer · ~8 min
Add potatoes and water, then simmer.
1.Add the boiled potato cubes and salt to the tomato masala.
2.Pour in the water and stir gently to mix everything.
3.Bring to a boil, then reduce heat and simmer for 6 to 8 minutes until the flavors meld.
4.The gravy should be thin but flavorful. Adjust water if needed.
garnish · ~2 min
Finish with fresh coriander leaves.
Turn off the heat. Garnish generously with chopped coriander leaves. Let the curry rest for 2 minutes before serving.
TIPThe short rest lets the potatoes absorb more flavor from the gravy.
serve
Serve the Rasawala Batata nu Shaak hot.
Ladle into serving bowls. Serve hot alongside steamed rice, soft rotis, or phulka for a complete Gujarati meal.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pressure-cook potatoes until just tender, not mushy, so they hold their shape in the gravy.
2
Use a heavy-bottomed kadai to cook the tomato masala until oil separates for deeper flavor.
3
Slit the green chili lengthwise to infuse the gravy with heat without making it too spicy.
4
For a thinner gravy, add up to 3 cups of water; for thicker, reduce to 2 cups.
5
Let the curry rest for 2 minutes after garnishing — this helps the potatoes absorb the tangy gravy.
6
This shaak tastes even better the next day; store in the fridge and reheat gently.

RECIPE VARIATIONS

Adapt it for your goals.

High Protein

High-Protein

Add 1/2 cup of boiled chickpeas or steamed peanuts along with the potatoes for a protein boost that makes the curry more filling.

Low Oil

Low-Oil

Reduce oil to 1 teaspoon and dry-roast the mustard seeds and cumin before adding a splash of water to cook the tomatoes, keeping the dish light and oil-free.

No Onion No Garlic (Jain)