Rasawala Bateta nu Shaak
A comforting Gujarati potato curry with a thin, tangy-sweet gravy. Baby potatoes are simmered in a spiced tomato-yogurt base, finished with a crackling tempering of mustard seeds and curry leaves. Simple, homey, and perfect with soft rotis or steamed rice.
For 4 servings
- boil · ~10 min
Boil the potatoes.
Place the peeled and halved baby potatoes in a pot. Cover with water and boil until fork-tender but not mushy, about 8-10 minutes. Drain and set aside.
TIPPoke a paring knife into one; it should slide in without resistance but the potato shouldn't break apart. - temper · ~2 min
Make the tempering.
1.Heat oil in a deep pan over medium heat.2.Add mustard seeds and let them pop completely, about 30 seconds.3.Add cumin seeds, curry leaves, and slit green chilies. Sauté until fragrant, about 20 seconds. - saute · ~7 min
Cook the tomato base.
1.Add chopped tomatoes to the pan.2.Stir in turmeric powder, red chili powder, coriander powder, and sugar.3.Cook, stirring often, until tomatoes soften and break down into a pulpy mass, about 5-7 minutes.TIPWhen the oil starts to separate at the edges of the tomato mixture, you know it's ready. - simmer · ~7 min
Build the gravy and add potatoes.
1.Add 1.5 cups of water and bring to a gentle boil.2.Slip in the boiled potatoes and add salt.3.Lower the heat and let it simmer for 5 minutes so the potatoes absorb the flavors.TIPLet the gravy bubble gently — a hard boil might make the potatoes disintegrate. - mix · ~2 min
Finish with yogurt.
1.Lower the heat to the minimum setting.2.Stir in the whisked yogurt a little at a time, mixing constantly to prevent curdling.3.Heat through gently for 1 minute — do not let it boil after adding yogurt.TIPBring the yogurt to room temperature and whisk it smooth before adding; cold yogurt straight from the fridge will split in the hot gravy. - garnish
Garnish with cilantro and serve hot with roti or rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use baby potatoes with thin skins to avoid peeling; just scrub well to save time.
- 2Prick the boiled potatoes with a fork before adding to the gravy so they soak up more flavor.
- 3Always whisk yogurt until completely smooth to prevent graininess in the curry.
- 4Temper the curry leaves until they crisp up slightly to release maximum aroma.
- 5Let the shaak rest for 10 minutes after cooking; the flavors meld and thicken naturally.
- 6Leftover shaak tastes even better the next day as the potatoes continue absorbing the gravy.
Adapt it for your goals.
High-Protein
Replace half the potatoes with paneer cubes or chickpeas for a protein boost that still soaks up the tangy gravy beautifully.
VeganVegan
Swap yogurt with thick coconut milk or cashew cream; add a splash of lemon juice to maintain the tangy profile.
Keto / Low CarbKeto / Low-Carb
Substitute potatoes with cauliflower florets or boiled radish for a low-carb version that mimics the texture.
No Onion No Garlic (Jain)No-Onion No-Garlic (Jain)
This recipe is naturally suited for Jain diets as it uses asafoetida instead of alliums—just skip the green chilies if avoiding spicy roots.
Why this is on our healthy list.
Rich in Gut-Friendly Probiotics
Yogurt provides live cultures that support digestion and immune health, especially when added after the pan is off the heat.
Packed with Antioxidant Spices
Turmeric and curry leaves contain curcumin and carbazole alkaloids, which help reduce inflammation and oxidative stress.
Good Source of Vitamin C and Potassium
Potatoes with skin-on provide immunity-boosting vitamin C and blood-pressure-regulating potassium.
Low in Fat, High in Satiety
With only 2 tbsp oil for 4 servings, this dish is a light yet filling option rich in complex carbs that keep you full longer.
Frequently asked questions
Yogurt curdles when added to a boiling-hot pan or when it's cold. Always reduce heat to low, and whisk in room-temperature yogurt gradually, stirring constantly.
