Gravy Potato Curry (Bateta Nu Saak) by @yourgujaratimum

45 min

4 servings

🥔

4

Potatoes

🍅

1

Tomato

🧄

2

Garlic cloves

🍛

1 tbsp

Fresh curry leaves

🌶️

2

Dry red chillies

🍅

200 g

Canned tomato

🫙

1 tsp

Cloves

🪵

1

Cinnamon stick

🧂

2 tsp

Salt

🫙

1 tsp

Turmeric

2 tsp

Dhana jeeru

🌶️

1 tsp

Red chilli powder

🌼

1 tsp

Mustard seeds

🌱

1 tsp

Jeera seeds

🫙

1 tsp

Hing

🫗

4 tbsp

Oil

💧

Water

🌿

Fresh coriander

  1. Peel
    • Potatoes

    Peel and cut the potatoes in half, then boil until soft, 12-15 minutes.

  2. Drain
    • Potatoes

    Drain and let the potatoes cool down.

  3. Chop
    • Potatoes

    Leaving 1 potato aside, chop the remaining potatoes into bitesize pieces.

  4. Heat
    • Oil
    • Mustard seeds

    Heat the oil in a pan and add the mustard seeds, letting them pop.

  5. Add
    • Jeera seeds
    • Cloves
    • Cinnamon stick

    Add the jeera, then the cloves, cinnamon stick, dry chillies, curry leaves and hing, and stir for 1 minute.

  6. Add
    • Tomato

    Add the chopped tomato and the blended canned tomato.

  7. Stir
    • Salt
    • Water

    Stir in the salt, turmeric, red chilli powder and DhanaJeeru with a splash of water.

  8. Stir

    Stir again and let it simmer for 4 minutes.

  9. Mash
    • Potatoes

    Using your hands, mash the reserved potato into the mixture and stir until it forms a gravy.

  10. Add
    • Potatoes

    Add the chopped potato pieces and give it a final stir.

  11. Cook

    Cook on low heat to simmer for 10 minutes.

  12. Garnish
    • Fresh coriander

    Garnish with chopped fresh coriander.

Gravy Potato Curry (Bateta Nu Saak) by @yourgujaratimum

45 min

4 servings

🥔

4

Potatoes

🍅

1

Tomato

🧄

2

Garlic cloves

🍛

1 tbsp

Fresh curry leaves

🌶️

2

Dry red chillies

🍅

200 g

Canned tomato

🫙

1 tsp

Cloves

🪵

1

Cinnamon stick

🧂

2 tsp

Salt

🫙

1 tsp

Turmeric

2 tsp

Dhana jeeru

🌶️

1 tsp

Red chilli powder

🌼

1 tsp

Mustard seeds

🌱

1 tsp

Jeera seeds

🫙

1 tsp

Hing

🫗

4 tbsp

Oil

💧

Water

🌿

Fresh coriander

Preparation Steps

  1. Step 1/12

    Peel and cut the potatoes in half, then boil until soft, 12-15 minutes.

    🥔Potatoes
    🔪Peeler
    🔪Knife

  2. Step 2/12

    Drain and let the potatoes cool down.

    🥔Potatoes
    🧺Colander

  3. Step 3/12

    Leaving 1 potato aside, chop the remaining potatoes into bitesize pieces.

    🥔Potatoes
    🔪Knife

  4. Step 4/12

    Heat the oil in a pan and add the mustard seeds, letting them pop.

    🫗Oil
    🌼Mustard seeds
    🥄Spoon

  5. Step 5/12

    Add the jeera, then the cloves, cinnamon stick, dry chillies, curry leaves and hing, and stir for 1 minute.

    🌱Jeera seeds
    🫙Cloves
    🪵Cinnamon stick
    🌶️Dry red chillies
    🍛Fresh curry leaves
    🫙Hing
    🥄Spoon

  6. Step 6/12

    Add the chopped tomato and the blended canned tomato.

    🍅Tomato
    🍅Canned tomato
    🥄Spoon

  7. Step 7/12

    Stir in the salt, turmeric, red chilli powder and DhanaJeeru with a splash of water.

    🧂Salt
    🫙Turmeric
    🌶️Red chilli powder
    Dhana jeeru
    💧Water
    🥄Spoon

  8. Step 8/12

    Stir again and let it simmer for 4 minutes.

    🥄Spoon

  9. Step 9/12

    Using your hands, mash the reserved potato into the mixture and stir until it forms a gravy.

    🥔Potatoes
    🥄Spoon

  10. Step 10/12

    Add the chopped potato pieces and give it a final stir.

    🥔Potatoes
    🥄Spoon

  11. Step 11/12

    Cook on low heat to simmer for 10 minutes.

  12. Step 12/12

    Garnish with chopped fresh coriander.

    🌿Fresh coriander
    🔪Knife

Composition

Ingredients

Types

Vegetables, Herbs, Spices, Fats and oils, Liquids

Ingredients

Potatoes, Tomato, Garlic cloves, Fresh curry leaves, Dry red chillies, Canned tomato, Cloves, Cinnamon stick, Salt, Turmeric, Dhana jeeru, Red chilli powder, Mustard seeds, Jeera seeds, Hing, Oil, Water, Fresh coriander

Notes

Potatoes (medium sized), Tomato (chopped), Garlic cloves (minced), Dhana jeeru (coriander-cumin powder blend), Hing (asafoetida), Water (a splash), Fresh coriander (chopped, for garnish, amount not given)

Allergens

Mustard

Dietetics

Dietary regimen

Vegan, Egg-Free, Nut-Free, soy-free, Dairy-Free, Vegetarian, Gluten-Free, Pescatarian

Calories

230 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 32g, Fat: 10g, Fiber: 4g, Sugars: 5g

Nutritional Information

Minerals

Potassium: 600mg, Sodium: 760mg, Iron: 1.5mg, Magnesium: 35mg

Vitamins

Vitamin C: 25mg, Vitamin B6: 0.4mg, Vitamin A: 100mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Knife, Peeler, Pan, Spoon, Colander

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday family meal

Origin

Source

Platform

instagram

Original Creator

@yourgujaratimum

Origin

Cuisine

Indian

Geographic

India, Gujarat

Various

Aspect

Texture

Saucy, Chunky, Soft

Flavors

Spiced, Tangy, Savory, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (store in an airtight container,reheat thoroughly before serving), freezer : up to 2 months (store in an airtight freezer-safe container,thaw before reheating)