Rasawala batata nu shaak (Rasawala aloo)
US measuring cups are used (1 cup = 240 ml)
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 -3 servings
- 3 medium or 2 ½ cups Potatoes cut into 1 inch cubes
- 2 tablespoons Oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- 2 Dried red chilies
- a pinch Hing (Asafoetida)
- ½ teaspoon Turmeric powder
- 1 ½ teaspoons Red chili powder
- ½ teaspoon Coriander powder
- ½ teaspoon Cumin powder
- Salt to taste
- 1 cup Water or as needed
- 2 teaspoons Jaggery (Gur)
- 1 teaspoon Tamarind paste
- 2-3 tablespoons Cilantro or coriander leaves chopped
Making batata nu shaak:
Heat the oil in a pan on medium heat.
Once hot add mustard seeds. Let them pop and then add cumin seeds. Let them sizzle a bit.
Add dried red chili. Saute for 15-20 seconds.
Then add asafetida and turmeric powder.
Immediately add cubed potatoes. Mix it well.
Add coriander powder, cumin powder, red chili powder and salt. Mix it so all the potatoes coated with the masala.
Add 1 cup of water. Stir it.
Cover the pan and cook. Stir in between and make sure that there is enough water and potatoes are not sticking to the bottom of the pan. If needed add more water.
Cook till potatoes are tender.
Now mash very few potatoes with back of your spoon, so gravy will become thick.
Add jaggery and tamarind paste. Mix and cook for a minute.
Finally add some chopped coriander leaves.
Turn off the stove.
Let it sit for 5 minutes covered and then serve.
Calories: 281kcal | Carbohydrates: 35.2g | Protein: 3.8g | Fat: 14.9g | Saturated Fat: 1.9g | Cholesterol: 0mg | Sodium: 619mg | Potassium: 850mg | Fiber: 5.6g | Sugar: 6g
*Nutrition information is a rough estimate for 1 serving
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