Batata nu Shaak Recipe - Aloo Tamatar Ki Sabzi
You will love this simple quick to make one pot Aloo Tamatar Sabzi also popularly known as Batata Nu Shaak in the gujarati Cuisine. All it takes is 15 minutes to make this slip smacking dish which you can serve along with thepla or tawa paratha.
Batata Nu Shaak or Aloo Tamatar Ki Sabzi is a simple and delicious recipe made with potatoes that are simmered in a tangy tomato gravy spiced with cinnamon and coriander. Potatoes are a staple food in every Gujarati home and many other regional homes of India and this Batata Nu Shaak is an absolute favorite in every gujarati home.
Not only do the Gujaratis love potatoes as a vegetable but you will notice that they use it along with other vegetables to make the dish look attractive and tasty.
Serve Batata nu Shaak / Aloo Tamatar Sabzi along with Methi Thepla or Puri, Kadhi, Desi Chana, and steamed rice for a delicious lunch or dinner.
Have a look at other Gujarati recipes that we have with us
10 M
10 M
20 M
4 Servings
Ingredients
- 4 Potatoes (Aloo) , peeled and cut in 1 inch cubes
- 2 teaspoon Oil
- 1 teaspoon Kalonji (Onion Nigella Seeds)
- 1 inch Ginger , grated
- 1 Onion , finely chopped
- 1 inch Cinnamon Stick (Dalchini)
- 1 Bay leaf (tej patta)
- 2 Tomatoes , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Coriander Powder (Dhania)
- Salt , to taste
How to make Batata nu Shaak Recipe - Aloo Tamatar Ki Sabzi
To begin making the Batata Nu Shaak Recipe/ Aloo Tamatar Sabzi, heat a pressure cooker with oil on medium heat; add the kalon, and allow the kalonji seeds and allow it to crackle.
Add ginger, onion, cinnamon stick, bay leaf and saute until the onions soften.
Once the onion softends, add the tomatoes, turmeric powder, red chilli powder, coriander powder, garam masala powder and salt.
Saute the tomatoes until it becomes soft.
Once soft, stir in the aloo/ batata and add water till it covers the potato.
Cover the pressure cooker and pressure cook the batata nu shaak/ aloo tamatar sabzi for 4 to 5 whistles. After 4 to 5 whistles turn off the heat and allow the pressure to release naturally.
Once the pressure releases, check the taste and adjust the salt and spices accordingly.
Stir in the chopped coriander leaves and transfer the Batata Nu Shaak / Aloo Tamatar Sabzi to as serving bowl and serve hot.
Serve Batata nu Shaak / Aloo Tamatar Sabzi along with Methi Thepla or Puri, Kadhi, Desi Chana, and steamed rice for a delicious lunch or dinner.
