Rasawala Bateta Nu Shaak
Recipe type: Main
Cuisine: Gujarati, Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
Rasawala Bateta Nu Shaak - Indian potato curry cooked in spicy gravy.
  • Potato: 2 cups
  • Tomato: 1 cup (optional)
  • Oil: 1 tbsp
  • Mustard seeds (rai): 1 tsp
  • Cumin seeds (jeera): 1 tsp
  • Fenugreek seeds (methi): 1/2 tsp
  • Bay leaf (tej patta): 1 leaf
  • Dry red chili: 1 piece
  • Red chili powder: 1 tbsp
  • Garam masala: 1 tsp
  • Turmeric powder (haldi): 1/2 tsp
  • Coriander powder (dhaniya): 1 tbsp
  • Ginger: 1/2 tbsp, grated
  • Green Coriander (cilantro): 1/2 cup
  1. Wash the potato well and then along wilh the skin slice the potato.
  2. In a pressure cooker heat oil and add the mustrad seeds, cumin seeds, bay leaf, dry red chili, fenugreek seeds and let it temper.
  3. Once tempered add ginger and cook for a min.
  4. Add the potato slices and mix well.
  5. Add all the masala red chili powder, coriander powder, garam masala, turmeric powder and salt to taste mix well all the ingredients.
  6. Add chopped tomatoes in the spices and cook until tomato is softens (adding tomato is optional)
  7. Finally add the water and presser cook it for about 5 min. Potato curry (Aloo sabzi) is ready to serve.
  8. Garnish it by sprinkling some chopped fresh coriander on top. Serve hot with chappati or phulkas.
1. I have used unpeeled potato. You can peel off the skin if you want.
2. Add a teaspoon of chopped garlic to give nice spicy aromatic flavor.
3. Add a tablespoon & half of sugar to this sabji like Gujarati people to give it authenticity. Avoid sugar if you want.
Recipe by WeRecipes at https://werecipes.com/rasawala-aloo-recipe-rasawala-bateta-nu-shaak/