Potato shaak (bateta nu shaak)
Check out this simple version of the popular Gujarati spiced potato dish, along with ideas to use up leftovers
- Serves: 6 persons
- 1tbsp sunflower or rapeseed oil
- 5 ½tsp mustard seeds
- 5 ½tsp cumin seeds
- 5curry leaves (optional)
- 750g potatoes peeled and cut into 2cm chunks
- 5 ½tsp salt
- 5 ½tsp ground cumin
- 5 ½tsp ground coriander
- 1tsp turmeric
- 1tsp chilli powder
- 50g fresh coriander finely chopped
- rotli (roti) or other Indian flatbread, to serve
Step 1Heat 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.
Step 2Add 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.
Step 3Leave 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.