Thursday, March 16, 2017

Bateta Nu Shaak | Potato Curry

Potato - 3 medium.

For mixing process
Grated tomato pulp - 1/2 cup,
Garlic paste - 1 tsp,
Ginger paste - 1/4 tsp,
Coriander - 2 tbsp,
Red chilli powder - 1 tbsp,
Turmeric powder - 1/4 tsp,
Coriander & cumin powder - 1/2 tbsp,
Sugar - 1/4 tsp,
Water - 1 cup,
Salt - to taste.

For tempering
Oil - 2 - 3 tbsp,
Mustard seeds - 1/4 tsp,
Cumin seeds - 1/4 tsp,
Asafoetida - 1/8 tsp,
Dry red chilli - 1,
Curry leaves - 3-4.

Steam boil potato till it gets well cooked. Now remove the skin and cut into pieces.

In a mixing bowl, add all the ingredients listed under the header of  "for mixing process" above. Mix well and keep it aside.

Now heat oil in a pan over medium high heat. Add Mustard seeds followed by cumin seeds, curry leaves and asafoetida.

Now add prepared tomato and spices mixture. Give it a good boil.

Now add boiled potato pieces. Cover the lid and let it cook on low to medium flame till oil starts to float on top.

Take off from the heat and add coriander. Mix well and serve hot.

Adjust amount of spices as per taste.
Amount of water depends on consistency of gravy you want.
Pinch of garam masala can be added. 

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