Tameta Bateta nu Shaak
A homestyle Gujarati potato and tomato sabzi with a gentle sweet, tangy, and spiced balance. Soft potatoes soak up the lightly thickened gravy, making it especially good with rotli, puri, or thepla.
For 4 servings
- boil · ~12 min
Boil the potatoes.
Add the potato cubes to a pan with enough water to cover and cook until just tender, 10 to 12 minutes. Drain well and keep aside.
TIPDo not overcook the potatoes or they will break down too early in the shaak. - prep · ~3 min
Prepare the tomatoes and coriander.
Finely chop the tomatoes and chop the coriander leaves so everything is ready before you start the tempering.
- temper · ~1 min
Make the tempering.
1.Heat oil in a kadai or pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and asafoetida.4.Cook for a few seconds until fragrant.TIPKeep the heat medium so the seeds crackle without burning. - saute · ~8 min
Cook the tomatoes with the spices.
1.Add the chopped tomatoes to the pan.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Mix well and cook until the tomatoes turn soft and pulpy.4.Stir in the jaggery and cook for 2 more minutes. - simmer · ~7 min
Add the potatoes and simmer the shaak.
1.Add the boiled potatoes and mix gently to coat them in the tomato masala.2.Pour in the water and stir.3.Cover and simmer on low heat until the flavors come together and the gravy lightly thickens.4.Lightly mash a few potato pieces with the spoon for a softer texture.TIPMash only a few pieces so the shaak stays chunky but still gets a light natural thickness. - garnish · ~1 min
Finish with lemon juice and coriander.
Turn off the heat, add lemon juice, and sprinkle in the chopped coriander leaves. Mix gently.
- serve
Serve the shaak hot.
Serve warm with rotli, puri, bhakhri, or thepla.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the potato cubes only until just tender; they should hold sharp edges so they do not turn mushy while simmering.
- 2Let the mustard seeds fully splutter before adding cumin and hing, or the tempering will taste raw instead of nutty and aromatic.
- 3Cook the tomatoes until the oil looks slightly separated and the mixture turns pulpy; that is when the gravy base is ready.
- 4Mash only a few potato pieces at the end to thicken the shaak naturally without losing the chunky homestyle texture.
- 5Add the lemon juice after switching off the heat so its fresh tang stays bright and does not turn dull in the pan.
- 6If making ahead, keep the shaak slightly looser than you want to serve, because potatoes absorb the gravy as it sits.
- 7This shaak reheats well the next day; warm it gently with a splash of water to loosen the thickened gravy.
Adapt it for your goals.
Low-oil
Reduce the oil slightly and cook the tomatoes covered so they soften faster; good if you want a lighter everyday shaak.
spicierSpicier
Increase the red chili powder or add a slit green chili to the tempering for a hotter version that still keeps the sweet-tangy Gujarati profile.
no onion no garlic fasting styleNo-onion-no-garlic fasting-style
This recipe already suits a simple no-onion, no-garlic meal; skip hing if needed for dietary preference and keep the seasoning gentle.
thicker gravyThicker-gravy
Mash more of the potatoes during simmering for a softer, scoopable shaak that pairs especially well with puri.
Why this is on our healthy list.
Tomato-Rich Base
Tomatoes bring natural acidity and plant compounds while adding body to the gravy without heavy ingredients.
Comforting Energy From Potatoes
Potatoes provide satisfying carbohydrates and make this shaak filling enough for a simple home-style meal.
Moderate Use of Fat
A small amount of oil is used mainly for tempering, helping carry the spice flavors without making the dish overly rich.
Digestive Spice Support
Cumin, mustard seeds, hing, and coriander powder add aroma and are traditionally used in Gujarati cooking for easier digestion.
Frequently asked questions
You can, but the texture will be different and the tomatoes may overcook before the potatoes soften. Pre-boiling keeps the cubes neat and speeds up the final simmer.
