Bateta Nu Shaak Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and asafoetida.
• STEP 2.Add chopped onions and cook until they turn golden brown.
• STEP 3.Add ginger-garlic paste and cook for a minute.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes are soft.
• STEP 5.Add boiled and peeled potatoes. Mash some of the potatoes to thicken the gravy.
• STEP 6.Add water and let the curry simmer for a few minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot.

Cooking Tips

• You can adjust the spice level according to your taste by adding more or less red chili powder.
• Adding a pinch of sugar helps balance the flavors and enhances the taste of the curry.
• You can add some green peas or other vegetables of your choice to make the dish more nutritious.

Storage and Serving

• Serve Bateta Nu Shaak hot with roti, puri, or rice.
• Leftovers can be stored in the refrigerator for up to 2-3 days.
• Reheat the curry in a pan or microwave before serving.