Shaak Bhaat (Potato Curry with Rice)
Recipe Summary
- A traditional Gujarati vegetarian dish featuring a flavorful potato curry (Bateta Nu Shaak) cooked over an open fire in a village setting, served with fluffy white rice. This hearty and aromatic meal is prepared with fresh ingredients harvested directly from the farm.
All Ingredients - For Potato Curry
- Potatoes 3 medium
- Tomatoes 4-5 small
- Cooking Oil 2-3 tablespoons
- Mustard Seeds 1 teaspoon
- Cumin Seeds 1 teaspoon
- Curry Leaves 1 small handful
- Turmeric Powder 1 teaspoon
- Red Chili Powder 1 tablespoon
- Water 1.5-2 cups
- Fresh Coriander Leaves 1 small bunch
- Salt to taste
All Ingredients - For Rice
- Rice 2 cups
- Water as needed for cooking
Tools You'll Need
- Pot
- Bowl
- Colander
Don't have an ingredient? Try these swaps
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Step-by-Step Instructions
Step 1: Prepare the Cooking Station
Set up a traditional open-fire cooking station using bricks and wood.
Step 2: Wash and Soak Rice
Pour 2 cups of rice into a bowl, add water, and let it soak. This step is crucial for achieving fluffy rice.
Step 3: Prepare Potatoes
Take 3 medium potatoes and cut them into medium-sized chunks.
Step 4: Heat Oil and Temper Spices
Place a pot over the fire. Add 2-3 tablespoons of cooking oil and let it heat. Once hot, add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Allow them to splutter.
Step 5: Add Curry Leaves and Potatoes
Add a small handful of curry leaves to the pot. Immediately add the chopped potatoes and stir well. Sauté the potatoes for until they are lightly browned.
Step 6: Harvest and Chop Tomatoes
Pick 4-5 small tomatoes from the garden. Wash them thoroughly and chop them into small, even pieces.
Step 7: Add Dry Spices
To the sautéed potatoes, add 1 teaspoon of turmeric powder and 1 tablespoon of red chili powder. Stir thoroughly to coat the potatoes evenly. Cook for until the spices are fragrant.
Step 8: Add Tomatoes and Simmer
Add the chopped tomatoes to the pot and mix them well with the potatoes and spices. Cook for about until the tomatoes soften and release their juices. Add salt to taste.
Step 9: Add Water and Cook Curry
Pour 1.5-2 cups of water into the curry. Stir everything together and bring it to a boil. Reduce the heat and let it simmer until the potatoes are tender and the curry has thickened to your desired consistency.
Step 10: Cook Rice
In a separate pot, bring water to a rolling boil. Add the pre-soaked rice to the boiling water and cook until the rice is tender and fluffy. This usually takes about .
Step 11: Harvest and Chop Coriander
While the curry and rice are cooking, pick a small bunch of fresh coriander leaves from the garden. Wash them and chop them finely.
Step 12: Finish Potato Curry
Add the chopped fresh coriander leaves to the potato curry and give it a final stir. Remove the pot from the fire.
Step 13: Drain Cooked Rice
Once the rice is cooked, carefully drain the excess water using a colander.
Step 14: Assemble Shaak Bhaat
On a large serving plate, spread the prepared potato curry evenly. Create a mound of the fluffy cooked rice in the center of the curry.
Step 15: Garnish and Serve
Spoon some more potato curry over the rice mound. Garnish the entire dish with a few fresh coriander leaves for added flavor and presentation. The Shaak Bhaat is now ready to be enjoyed.
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