Rasawala Batata nu Shaak is a classic homestyle Gujarati potato curry made with boiled potatoes, tomatoes, and spices. This naturally vegan dish is a comfort food that comes together quickly and is made without onions. Serve with roti and kachumber salad for a delicious comforting meal.
When I first tried this shaak, I noticed it was similar to Aloo Rasedar but with slightly different spices. This curry is a quick, tasty meal ready in under 30 minutes. You can serve it with cumin rice, steamed rice, poori, or chapati—just like Aloo Rasedar.
I learned this classic homestyle recipe from my Gujarati cook a few years ago, along with other dishes like Ringan Batata nu Shaak, Gujarati dal, Vagherelo bhath, Rotli, Kadhi, Methi Thepla, and more. Now, they are staples in our home!
If you've ever had a Gujarati thali, you'll know this shaak is always part of the platter. It's simple, flavorful, and loaded with taste.
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What is a Gujarati Shaak?
Shaak is a term used to describe "vegetable dish". These dishes are typically made with a variety of vegetables and spices, and they can be either dry or with gravy.
Ingredients Needed
- Potatoes: Use Maris Piper potatoes in the UK, or any everyday potatoes will work.
- Tomatoes: Use ripe tomatoes for the best flavor. Finely chop them using a chopper.
- Ginger Garlic: Fresh ginger and garlic bring out the best flavors. You can also use store-bought ginger garlic paste.
- Oil: Use sunflower or vegetable oil for the shaak. Any neutral oil will do.
- Tempering Ingredients: Cumin seeds, mustard seeds, and asafoetida.
- Spices: Turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala.
- Water: Add enough to adjust the consistency.
- Salt to taste
- Optional Ingredients: Green chili, curry leaves, jaggery.
Boil the potatoes
The recipe starts with making boiled potatoes. I like to boil my potatoes in the Instant pot - the timing is precise and comes out perfect every single time. Don't have an instant pot pressure cooker, you can cook it in you manual pressure cooker, stove top or microwave.
Instant Pot Method: Add 1 cup of water to the inner steel insert, place the trivet, and stack the potatoes in a bowl on the trivet. Seal the lid and pressure cook on high for 6 minutes, then naturally release the pressure.
Manual Pressure cooker: Add 1 cup of water to the pressure cooker and place the potatoes inside. Seal the lid and cook for 2-3 whistles. Allow the pressure to release naturally.
Stovetop or Microwave: Alternatively, you can boil the potatoes in a pot on the stove or in the microwave.
Steps to Make Batata nu Shaak
- Heat Oil: Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds. When they splutter, add asafoetida. Add this stage, if you are using curry leaves, you can add it too.
- Add Ginger and Garlic: Sauté for 30 seconds.
- Add Tomatoes and Spices: Add finely chopped tomatoes or tomato puree, spices, and salt. Cook for 8-10 minutes until the oil separates from the tomatoes.
- Add Potatoes and Water: Add diced potatoes and 3 cups of water. Bring the gravy to a boil, mashing a few potatoes to thicken the curry.
- Adjust Seasoning: Taste and adjust the seasoning. Add garam masala and chopped coriander. Serve hot.
Tips from My Gujarati Cook for the Shaak
- Finely Chop tomatoes: This enhances the flavor and helps create a rich tomato-ey sauce for the bateka nu shaak.
- Spices: Don't be tempted to add more spices - the ones listed in the recipe card make a delicious curry.
- Cook the tomatoes properly: Ensure you fry the spices with tomatoes for a few minutes until the tomatoes are cooked well.
- Add green Chili: For extra spiciness, add fresh green chili when cooking the tomatoes.
- Variation: Add your favorite veggies like aubergine, peas, carrots or sweetcorn for variety.
- Onion and Garlic: Not a fan, you can leave it out too to make no onion and garlic shaak.
Serving Suggestions
- Serve with: chapati, basmati rice, poori, or khichdi.
Storing Leftovers
- In the Fridge: Cool the potato shaak and transfer it to an airtight container. It will keep well for up to 5 days.
- In the Freezer: This shaak freezes well. Portion into containers and store in the freezer for up to 3 months.
- To Reheat: Heat in the microwave until warm or transfer to a pot on the stove and bring to a boil. Garnish with fresh coriander and serve.
More easy Potato recipes
- Aloo matar
- South Indian potato fry
- Bombay potatoes
- Crispy potato slices
- Dauphinoise potatoes
- Masala smashed potatoes
Gujrati bateka nu shaak recipe below
Ingredients
- 2 teaspoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ⅛ teaspoon asafoetida
- 3 potatoes 450g , boiled and diced
- 2 tomatoes 250g, chopped
- 3 cloves garlic minced (optional)
- 1 inch ginger grated
- ¾ teaspoon turmeric
- ¾ - 1 teaspoon kasmiri chilli powder
- ½ teaspoon ground cumin
- ¾ teaspoon ground coriander
- ½ teaspoon garam masala
- 3 cup water
- 2 tablespoon fresh coriander leaves
Instructions
- Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds. When they splutter, add asafoetida.2 teaspoon oil, ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, ⅛ teaspoon asafoetida
- Add the fresh Ginger and Garlic and sauté for 30 seconds. If you are using ginger garlic paste, add it along with tomatoes as they tend to splutter.3 cloves garlic, 1 inch ginger
- Now add finely chopped tomatoes, salt and spices other than garam masala. Cook for 8-10 minutes until the oil separates from the tomatoes.2 tomatoes, ¾ - 1 teaspoon kasmiri chilli powder, ½ teaspoon ground cumin, ¾ teaspoon ground coriander, ¾ teaspoon turmeric
- Add diced boiled potatoes and 3 cups of water. Bring the gravy to a boil, mashing a few potatoes to thicken the curry.3 potatoes, 3 cup water
- Taste and adjust the seasoning. Add garam masala and chopped fresh coriander. Serve hot.½ teaspoon garam masala, 2 tablespoon fresh coriander leaves
Albert says
I have been searching for a recipe similar to my mother-in-laws without success
My wife & I have been yearning to recreate her well balanced batata nu shaak
This comes very close
It's a great recipe
I followed it without making the slightest of tweaks... perfect
Thank you for allowing me to relive my mother-in-law's culinary delights, once more
Sandhya Hariharan says
You are welcome Albert! I am so glad you found this recipe very close to your mother-in-law's authentic batata-nu-shaak and it came out really well!