Embark on a culinary journey to Gujarat with this vibrant and comforting potato curry. Batata Nu Shak is a symphony of spices, perfectly balanced to create a flavorful and satisfying dish that will warm your soul. Ideal with fresh roti or fluffy rice.

Follow The Directions

01

Step

Heat the peanut oil in a heavy-bottomed skillet or Dutch oven over medium heat. (2 minutes)

02

Step

Add the cumin seeds, mustard seeds, fennel seeds, and dried red chile peppers. Fry until the mustard seeds start to splutter and pop, releasing their aroma. (1-2 minutes)

03

Step

Stir in the asafoetida powder. (30 seconds)

04

Step

Add the chopped onion and grated ginger. Sauté until the onion turns translucent and lightly golden. (5-7 minutes)

05

Step

Stir in the turmeric and cook for another minute. (1 minute)

06

Step

Add the chopped tomato and cook until softened, stirring occasionally. (5 minutes)

07

Step

Sprinkle the ground cumin, coriander, and red pepper over the mixture. Cook for another minute, stirring constantly to prevent burning. (1 minute)

08

Step

Gently fold in the cubed potatoes, ensuring they are well coated with the spice mixture. (2 minutes)

09

Step

Pour in the water, then add sugar and season with salt to taste. (1 minute)

10

Step

Bring to a simmer, then cover the skillet and reduce the heat to low. Cook until the potatoes are tender and easily pierced with a fork, about 20 minutes. (20 minutes)

11

Step

If the gravy is too thin, dissolve the chickpea flour in a tablespoon of water to make a slurry, then stir it into the curry. Cook for a few more minutes until the gravy thickens to your desired consistency. (3-5 minutes)

12

Step

Garnish with fresh cilantro before serving hot with roti or rice. (1 minute)

For a richer flavor, you can add a tablespoon of tomato paste along with the chopped tomato.
Adjust the amount of red pepper to your preferred level of spiciness.
If you don't have peanut oil, you can substitute with vegetable oil.
Ghee can be used to temper the spices for a more authentic flavor.
For a vegan option, ensure your asafoetida powder is free of wheat flour.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 15 Ratings)

Total Reviews: (9)

Christelle Barrows
Jun 30, 2025
I didn't have chickpea flour, so I used a cornstarch slurry instead, and it worked great!
Adelle Mclaughlin
Jun 5, 2025
My family loved this potato curry. It's become a regular meal in our house.
Howell Mcclure
Apr 30, 2025
The spice level was just right for us, but I appreciate the tip about adjusting the red pepper.
Zita Powlowski
Apr 21, 2025
My friend doesn't like vegetables, but loves potatoes. This will be perfect for them.
Kevon Keebler
Mar 30, 2025
I served this with brown rice, and it was the perfect combination!
Arely Leffler
Mar 22, 2025
I love potatoes! I'll be making this recipe soon.
Arlie Altenwerth
Mar 7, 2025
So delicious and flavorful! I will definitely make it again
Kelsie Toy
Jan 19, 2025
This recipe is fantastic! So easy to follow and the flavors are incredible.
Keshaun Gislason
Nov 24, 2024
I added a pinch of garam masala at the end and it was the perfect finishing touch.

Batata Nu Shak (Potato Curry)