Gujarati-style Batata nu Shaak
A simple, sweet and spicy potato dry vegetable found in Mumbai's Gujarati homes.
About this dish
A quintessential dish in Mumbai's Gujarati households, Batata nu Shaak is a 'Rasawala' (gravy) or dry potato preparation that exemplifies the Gujarati love for the sweet-spicy-salty trifecta. It is often served at lunch or during festivals. What makes it distinctive is the absence of onion and garlic in many versions, relying instead on ginger, green chilies, and a specific balance of sugar and lemon.
Ingredients
The Potatoes
- 4 large Potatoes, peeled and cut into 1-inch cubes
- 2 tbsp Peanut oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1/4 tsp Hing (Asafoetida)
The Spice Mix
- 1 tsp Ginger-Green chili paste
- 1/2 tsp Turmeric powder
- 1.5 tsp Kashmiri red chili powder
- 1 tsp Coriander-cumin powder (Dhana-jeera)
- 1/2 tsp Salt
The Finish
- 1 tbsp Sugar or Jaggery
- 1 tbsp Lemon juice
- 1/2 cup Water
- 2 tbsp Fresh coriander, chopped
Method
- 1
Heat the Oil
Heat the peanut oil in a heavy-bottomed pan or kadai over medium heat. Peanut oil is traditional in Gujarati cooking for its high smoke point and nutty aroma.
- 2
Temper the Seeds
Add the mustard seeds. Once they begin to pop, add the cumin seeds and hing. The hing is crucial for digestion and provides the savory base since no onions are used.
- 3
Sauté the Potatoes
Add the cubed potatoes to the oil. Sauté them for 3-4 minutes on medium-high heat until the edges develop a very slight golden crust. This prevents them from becoming mushy.
- 4
Add Aromatics
Stir in the ginger-green chili paste. Fry for a minute until the raw smell of the ginger disappears, but ensure you don't brown the paste.
- 5
Season the Dish
Lower the heat and add turmeric, red chili powder, dhana-jeera powder, and salt. Toss the potatoes gently to ensure every cube is coated in the red spice film.
- 6
Steam Cook
Add 1/2 cup of water (add more if you prefer a gravy version). Cover the pan with a tight-fitting lid. Cook on low heat for 10-12 minutes. The potatoes should be fork-tender but still hold their cubic shape.
- 7
The Sweet and Sour Touch
Once the potatoes are cooked, add the sugar (or jaggery) and lemon juice. This creates the signature Gujarati flavor profile. Stir gently to dissolve the sugar without breaking the potatoes.
- 8
Final Reduction
Increase the heat for 1-2 minutes to let the water thicken into a light glaze that coats the potatoes. If making a dry version, cook until the water is completely absorbed.
- 9
Garnish
Turn off the heat and sprinkle freshly chopped coriander. The green against the red-yellow potatoes makes for a classic visual appeal.
Notes & variations
- For a 'Rasawala' (gravy) version, double the water and add a teaspoon of gram flour (besan) to thicken.
- Use Yukon Gold or similar waxy potatoes for the best texture.
- If you like it spicier, increase the number of green chilies in the paste rather than adding more red chili powder.
- Leftovers are excellent stuffed into sandwiches or as a filling for parathas.
Serve with
Serve with hot Phulkas (soft rotis) or fluffy Puris and a side of shrikhand.
Cook's note
Adding a pinch of cinnamon powder along with the spices gives it a festive, wedding-style aroma.