• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Gujarati Potato Curry

(Bateta nu Shaak)
Serves: 4
Cooking time (approx.): 17 minutes
Style: Indian Vegetarian (Gujarati)
4 medium potatoes peeled and cubed
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 teaspoon each of turmeric and asafoetida powders
1 teaspoon red chilli powder
1 teaspoon ginger-green chilly paste
1 tomatoes finely chopped
1 tablespoons sugar
1 cups water
1 tablespoon coriander-cumin seeds dry roasted and powdered
2 tablespoons oil
salt to taste
finely chopped fresh coriander leaves to garnish
Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard and cumin seeds. Add the asafoetida, turmeric and red chilli powders. Add the ginger-green chilly paste and sauté briefly not letting it get dry. If it gets dry add a few drops of water and fry. Add the chopped tomatoes and fry for about 2 minutes or till they are soft and wilted.
Mix in the potato cubes along with the water, sugar and salt. Cover and cook on low level for about 15 minutes or till the potatoes are cooked and the gravy thickens. Mix in the coriander-cumin seed powder and keep covered for a while to trap in the aroma.
Garnish with finely chopped fresh coriander leaves.