Friday, 4 March 2016

Rasawala Tameta Bateta Nu Shaak Gujarati Rasawala Aloo Recipe

 Potato and tomato combination is amazing and it can be cooked in numerous ways . in india  we have different recipes  of tomato potato sabji as per the local state or region.


Today we are making Rasawala Tameta Bateta nu Shaak which literary means tomato potato curry with gravy. This curry is very well known in the state of Gujarat where it is served in good occasions / weddings. This sabji is often served in Gujarati thalis in restaurants.

 Batana Nu Shaak has such delicate flavors of the spices along with tomatoes that it is simply a winning dish when it comes to making a menu for dinner.

I have blogged about the bateta tamata nu shak which is dry version of the potato tomato sabji

This is a quick recipe made in pressure cooker .enjoy it with chapatti,poori or bhatura

Potatoes – 3 medium or 2 ½ cups cut into 1 inch cubes
Oil – 2 tablespoons
Bayleaf -1,green chilli garlic ginger paste -1 tsp
Methi seeds – 5-6
Mustard seeds – ½ teaspoon
Cumin seeds – ½ teaspoon
Dried red chili – 2
Asafetida or hing – a pinch
Turmeric powder – ½ teaspoon
Red chili powder – 1 ½ teaspoons
Coriander powder – ½ teaspoon
Cumin powder – ½ teaspoon
Salt – to taste
Water – 1 cup or as needed
Jaggery/sugar – 2 teaspoons
Tamarind paste – 1 teaspoon
Cilantro or coriander leaves – 2-3 tablespoons, chopped


1.Cut the potato into cubes or slices
2.Now heat some oil in a pressure cooker. Once the oil is hot add mustard seeds, cumin seeds, fenugreek seeds, bay leaf and dry red chili. Once the spices crackles add green chilli garlic ginger paste and cook for a minute till the raw flavor of goes away.
3.Add sliced/chopped potato,tomato in pressure cooker and add all spices red chili powder, turmeric powder, cumin coriander powder , salt to taste and some garam masala.
4.Mix all the spices well with potato and let it cook for 1-2 minutes. Now add 1.5 cups water to the pressure cooker and mix again everything well. Close the lid of pressure cooker and cook it for 1 whistle
5.  Now mash very few potatoes with back of your spoon, so gravy will become thick. Add water if curry is too dry. Add jiggery and tamarind paste.Mix it and let it come to a boil. Adjust the gravy consistency as per your liking. Add water if it is too thick and let it boil for 2 minutes. If there is too much water then let it simmer till it becomes thick.
 6.The tasty potato sabji (rasawala bateta nu shaak) is ready. Garnish with some fresh coriander leaves (cilantro) and serve hot with chapati, roti or poori

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