Potato shaak (bateta nu shaak)

Potato shaak (bateta nu shaak)

Check out this simple version of the popular Gujarati spiced potato dish, along with ideas to use up leftovers
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Heat the oil in a pan or wok over a medium heat. After a few minutes test to see how hot the oil is by popping in a few mustard and cumin seeds – if they fizzle and pop then the oil is ready.
  2. Step 2

    Add the mustard seeds, cumin seeds and curry leaves in very quick succession. Let them fizzle and pop for a few seconds and then quickly add the potatoes. Be careful as the oil may spit at you – you can use the lid of the pan as a shield. Add the salt, ground cumin, ground coriander, turmeric and chilli powder, then pour in 100ml of water, mix and cover.
  3. Step 3

    Leave to cook on a low-medium heat for 20-30 mins or until the potatoes are just tender but not mushy. You can give it a gentle mix after 10 minutes to make sure the spices are evenly distributed. Once it’s done, garnish with fresh coriander.  Serve with rotli on the side or rolled up in a rotli like a burrito. I also like it on a thick slice of buttery toast. Alternatively, you can serve it with couscous, quinoa or rice.