Bateta vatana nu rasawalu shaak - Gujarati potatoes, peas curry

By • March 19, 2017 0 Comments

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Bateta vatana nu rasawalu shaak - Gujarati potatoes, peas curry

Author Notes: A wet curry of potatoes, peas and tomatoes is a thing of beauty for its ability to be a part of every day meal as well as a festive Gujarati thali. Loved by children and adults alike, this curry can be enjoyed with roti, puri, paratha or even bread.Annada Rathi


Serves 3-4

  • 2 medium white potatoes
  • 1 roma tomato diced into 1/2" pieces
  • 1/4 cup frozen peas
  • 1 thai chile pepper diced into thin round slices (optional)
  • 1/2 teaspoon grated ginger
  • 1/8 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon red chile powder
  • 1/2 teaspoon garam masala
  • 1/8 teaspoon black mustard seeds
  • 1/8 teaspoon cumin seeds
  • 2 teaspoons vegetable oil
  • Cilantro for garnish
  1. Poke around the potatoes with the sharp end of a knife. Boil potatoes in covered pot in 4 cups of water.
  2. Turn the heat off after 30 minutes or till the knife pierces smoothly and easily into a potato. Let cool. Peel the potatoes and dice into 1" pieces.
  3. Pour oil in a saute pan and turn the heat to medium. Spoon in black mustard seeds and cumin seeds after 3 -4 min carefully.
  4. Add diced green chile peppers and tomatoes once the mustard and cumin seeds stop popping.
  5. Follow with turmeric, grated ginger, coriander powder, cumin powder and red chile powder. Cook for about 10 minutes.
  6. Pour 1.5 cups of water and let boil. Add diced potatoes and frozen peas.
  7. Cook for 10 minutes and add garam masala. Mash 3-4 pieces of potatoes with the back of a steel cooking spoon in order to thicken the gravy. Cook for another 5-8 minutes. Garnish with cilantro and serve hot with roti or paratha.

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