Batata Nu Shak (Potato Curry)
Forget going out to eat or ordering takeout every time you crave Indian food. Try making Batata Nu Shak (Potato Curry) at home. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs 93 cents per serving. One portion of this dish contains roughly 7g of protein, 8g of fat, and a total of 221 calories. A few people made this recipe, and 11 would say it hit the spot. A mixture of asafoetida powder, peanut oil, mustard seeds, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a very budget friendly side dish. It is brought to you by Allrecipes. From preparation to the plate, this recipe takes about 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is amazing. Users who liked this recipe also liked Batata Nu Shak (Potato Curry), Potato Cakes With Tuna Filling (Batata Charp), and Sweet Potato Salad (Slada Batata Hilwa) -Moroccan.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 pinch asafoetida powder
1 teaspoon cumin seeds
1/2 teaspoon fennel seed
2 tablespoons chopped fresh cilantro
1 tablespoon grated fresh ginger root
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon ground turmeric
1 teaspoon mustard seeds
1 small onion, chopped
2 tablespoons peanut oil
4 cups peeled and cubed potatoes
2 dried red chile peppers
salt to taste
1 tomato, chopped
2 cups water
1/2 teaspoon white sugar
Equipment:
frying pan
Cooking instruction summary:
Heat the oil in a skillet over medium heat. Fry the cumin seeds, mustard seeds, fennel seeds, and red chile peppers in the oil until the seeds begin to splutter. Stir the asafoetida powder into the mixture. Add the onion, ginger, and turmeric; cook and stir for a few minutes. Add the tomato and simmer until the tomatoes are soft. Sprinkle the ground cumin, coriander, and ground red pepper over the mixture. Fold the potatoes into the mixture until coated. Pour the water into the skillet; season with the sugar and salt. Cover and cook until the potatoes are tender, about 20 minutes. The gravy should be nicely thickened. If not, add a teaspoon of chickpea flour to thicken it. Garnish with the cilantro to serve. Kitchen-Friendly View
Step by step:
1. Heat the oil in a skillet over medium heat. Fry the cumin seeds, mustard seeds, fennel seeds, and red chile peppers in the oil until the seeds begin to splutter. Stir the asafoetida powder into the mixture.
2. Add the onion, ginger, and turmeric; cook and stir for a few minutes.
3. Add the tomato and simmer until the tomatoes are soft. Sprinkle the ground cumin, coriander, and ground red pepper over the mixture.
4. Fold the potatoes into the mixture until coated.
5. Pour the water into the skillet; season with the sugar and salt. Cover and cook until the potatoes are tender, about 20 minutes. The gravy should be nicely thickened. If not, add a teaspoon of chickpea flour to thicken it.
6. Garnish with the cilantro to serve.
Nutrition Information:
covered percent of daily need
