Batata nu Shaak
everyday tomato-tempered potatoes, faintly sweet and sour, the standard partner to thepla
Allergens in Batata nu Shaak: mustard.
Ingredients
Quantities for 4.
- 600g, boiled, peeled and broken into rough 3cm pieces Potato
- 2 medium, chopped Tomato
- 3 tbsp Neutral Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1/2 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 10 Curry Leaves
- 2, slit Green Chilli
- 1/2 tsp Turmeric
- 1 tsp Chilli Powder
- 2 tsp Coriander Powder
- 2 tsp, grated Jaggerythe Gujarati sweetness, not optional here
- 1 tbsp juice Lemon
- to taste Salt
- 200ml Water
- 3 tbsp, chopped Coriander Leavesoptional
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Boil the potatoes the night before if you can. Cold boiled potatoes break into rough pieces rather than turning to paste.
- Break the potatoes with your hands, not a knife. Torn faces soak up gravy.
- This shaak carries a deliberate hing note. Half a teaspoon reads as a lot but it is what the dish tastes of.
Method
- Heat the oil and crackle the mustard seeds until they stop popping, then add the cumin.
- Add the asafoetida, curry leaves and slit green chillies and let them sputter for 10 seconds.Have the pan lid within reach. Wet curry leaves spit hard.
- Stir in the turmeric, chilli powder and coriander powder off the direct flame for 5 seconds so they bloom without burning.
- Add the chopped tomato and cook 5-6 minutes over medium heat until it collapses and the oil shows at the edges.
- Tip in the broken potatoes and salt and turn them gently until yellow all over.
- Pour in the water, bring to a simmer, cover and cook 8 minutes on low.
- Uncover, add the jaggery and mash a few pieces of potato against the side of the pan to thicken the gravy.Mashing three or four pieces is what turns thin liquid into a gravy that coats. No cornflour needed.
- Simmer uncovered 3-4 minutes more until it is loose but clinging, then take off the heat.
- Stir in the lemon juice and coriander and check the balance. It should read salty first, then sweet, then sour.
Storage
Keeps 3 days refrigerated. It thickens as it sits; reheat with a splash of water over low heat and re-check the lemon, which fades overnight.
Nutrition Good estimate
One serving of Batata nu Shaak (283 g) is about 243 calories, or 86 calories per 100 g.
Low protein: 4 g a serving, 7% of the calories
| Per serving283 g | Per 100 g | |
|---|---|---|
| Calories | 243 kcal | 86 kcal |
| Protein | 4.5 g | 2 g |
| Carbohydrate | 33.6 g | 12 g |
| of which sugars | 5.4 g | 2 g |
| Fibre | 5.1 g | 2 g |
| Fat | 11.3 g | 4 g |
| of which saturated | 1.2 g | 0 g |
| of which unsaturated | 9.5 g | 3 g |
Nearest database match used for asafoetida, curry leaves, jaggery. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Gujarati recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.