Bateta Nu Shaak | Potato Curry with Rice – Gujarati Style

Step 1: Prepare the Cooking Setup

Set up a small fire using wood and bricks. Ensure the fire is stable and provides consistent heat for cooking.

Step 2: Wash and Soak Rice

Pour 250g of rice into a bowl. Add water to cover the rice and let it soak while you prepare other ingredients. This helps in cooking the rice evenly.

Step 3: Prepare Potatoes

Take 3 medium potatoes and cut them into medium-sized cubes. Transfer the cut potatoes to a separate bowl.

Step 4: Start Tempering

Place a cooking pot on the fire. Pour 4 tablespoons of oil into the hot pot. Once the oil is hot, add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Let them splutter.

Step 5: Add Curry Leaves and Potatoes

Add 1 sprig of curry leaves to the tempering. Immediately add the cubed potatoes to the pot. Stir well to coat the potatoes with the oil and spices.

Step 6: Cook Potatoes

Stir and cook the potatoes for about 3-4 minutes until they are slightly softened and lightly browned.

Step 7: Wash and Chop Tomatoes

Pick 4-5 medium tomatoes from the plant. Wash them thoroughly under running water. Chop the washed tomatoes into small, even pieces.

Step 8: Add Spices to Potatoes

Add 1 teaspoon of turmeric powder to the cooking potatoes. Stir and cook for 1-2 minutes. Then, add 1.5 tablespoons of red chili powder and mix well, cooking for another 1-2 minutes.

Step 9: Incorporate Tomatoes

Add the chopped tomatoes to the pot with the potatoes and spices. Stir everything together and cook for 3-4 minutes until the tomatoes soften and blend into the mixture.

Step 10: Simmer the Curry

Pour 1.5 cups of water into the curry. Stir well, ensuring all ingredients are submerged. Bring the curry to a simmer and let it cook for 5-7 minutes, or until the potatoes are tender and the gravy has thickened to your desired consistency.

Step 11: Cook the Rice

Drain the soaked rice. In a separate pot, bring 2 cups of water to a boil. Add the drained rice to the boiling water. Cook until the rice is tender and fluffy, then drain any excess water.

Step 12: Prepare Coriander

Pick a bunch of fresh coriander leaves. Wash them and finely chop them.

Step 13: Finish the Curry

Add the freshly chopped coriander leaves to the potato curry. Stir gently to incorporate the coriander into the gravy. The Bateta Nu Shaak is now ready.

Step 14: Serve Shaak Bhaat

Pour the potato curry onto a large serving plate, spreading it evenly. Place a mound of the freshly cooked rice in the center of the curry. Garnish with a few sprigs of fresh coriander leaves.

• Adjust red chili powder to your spice preference.

• Ensure potatoes are tender before adding water for the gravy.

• Freshly chopped coriander enhances the flavor significantly.

• Add other vegetables like peas or cauliflower for a mixed vegetable curry.

• Serve with roti or naan instead of rice.

• For a richer gravy, add a tablespoon of cashew paste or coconut milk.