Kathiyawadi Batata Nu Shaak is a popular potato-based dish from the Kathiyawad region of Gujarat, India. Known for its bold and spicy flavors, this dish is often prepared with a generous amount of spices , giving it a distinct taste that reflects the cuisine of the region.
This simple yet flavorful dish is a great example of Kathiyawadi cuisine, which emphasizes bold spices and rustic cooking techniques.
Here's a recipe for Kathiyawadi Batata Nu Shaak:
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Heat oil in a pressure cooker and add mustard seeds followed by cumin seeds and asafoetida.
Once mustard seeds and cumin seeds crackle , add tomato cubes and mix well .
Add masalas like turmeric powder, kashmiri red chilli powder, coriander powder and salt to taste. Mix well with tomato.
Once tomato gets properly mashed with masalas , add beaten homemade curd, mix well and simmer for 2 min till oil separates.
Now add the main ingredient that is potato cubes with kitchen king masala. Coat the masalas well. Add coriander leaves.
Once the potatoes are well coated, add 1 cup of water, add 1 tsp sugar let it simmer for few minutes. Pressure cook for 2 whistles.
Switch off the flame.
Naturally allow it to depressure. Check if potatoes are cooked and garnish with coriander leaves.
Kathiyawadi Batata Nu Shaak is ready to serve. Serve the shaak hot for the best taste, and alongside a generous helping of butter or ghee on your bhakri or roti for an authentic Kathiyawadi touch.
Garnishing with fresh coriander at the end adds a bright, herby flavor.
Adjust water as per preference .
A piece of jaggery / sugar adds mild sweetness to this recipe.
What is the cooking process for Kathiyawadi Batata Nu Shaak without onion and garlic?
To prepare Kathiyawadi Batata Nu Shaak, heat oil in a pressure cooker and add mustard seeds, cumin seeds, and a pinch of asafoetida. Once they crackle, add chopped tomatoes and mix well. Incorporate spices like turmeric, Kashmiri red chili powder, coriander powder, and salt, then add beaten curd and simmer until oil separates. Add potato cubes with kitchen king masala, coat well, and then add water and sugar. Pressure cook for 2 whistles, allow to depressurize naturally, and garnish with coriander leaves before serving.
Is Kathiyawadi Batata Nu Shaak suitable for a vegetarian or vegan diet?
Yes, Kathiyawadi Batata Nu Shaak is suitable for a vegetarian diet as it contains no meat or animal products. However, it does include beaten curd, making it not vegan. For a vegan version, you can substitute the beaten curd with a plant-based yogurt or omit it entirely, adjusting the spices to maintain flavor.
What can I use as a substitute for kitchen king masala in Kathiyawadi Batata Nu Shaak?
If you don't have kitchen king masala on hand, you can create a substitute by combining equal parts of garam masala, coriander powder, and cumin powder. This mix will provide a similar depth of flavor to your Kathiyawadi Batata Nu Shaak.
How should I store leftover Kathiyawadi Batata Nu Shaak?
To store leftover Kathiyawadi Batata Nu Shaak, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to prevent it from drying out and heat thoroughly before serving.
What dishes pair well with Kathiyawadi Batata Nu Shaak?
Kathiyawadi Batata Nu Shaak pairs wonderfully with bhakri or roti, and you can enhance the meal with a side of pickles or yogurt. For a complete meal, serve it alongside a fresh salad or a simple raita to balance the spices.
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