Bataata Nu Shaak (potatoes cooked Gujarati
recipe comes from a web site which gives a first
class insight into Indian Cooking, what it is
about and how to create some of the recipes in
your own home.
is the web site of Suvir
Saran, a native of New Delhi, India, who
was raised on traditional Indian cooking. He is
a passionate and inventive cooking teacher as
well as a sort of unofficial ambassador of Indian
culture; wherever he goes (in India, Europe and
the United States) he finds himself teaching people
- colleagues in classes and jobs, strangers in
airports and on the street - to love the food
and culture of his native country.
learn more why not visit Suvir Saran's own
web site - click
lbs. potatoes, peeled and cubed
tsp. heeng (asafoetida)
tsp. haldi (turmeric powder)
tsp. laal mirchi (red chili powder)
tsp. rai (mustard seeds)
tsp. sabut zeera (cumin seeds)
tbsp. sabut zeera (cumin seeds), toasted and
ground into a powder
tbsp. sabut dhaniyaa (coriander seeds), toasted
and ground into a powder
small hot green chilies
inch piece fresh ginger root, peeled
medium tomato, chopped finely
tbsp. cilantro leaves, chopped, for garnish
- 3 tbsp. canola oil
a coffee grinder make a fine paste out of the
ginger and the green chilies. Use as little
water as you can. Set aside.
a kadai (Indian wok), heat the canola, throw
in the mustard seeds, cumin seeds and fry until
the seeds begin to crackle. Be careful as they
splatter. You can cover with a lid.
thereafter add the asafoetida, turmeric, chili
powder and the ginger-green chili paste. Stir
fry for a couple of minutes until the oil separates.
Make sure to not let the spices and the paste
get burnt. Keep a little water on the side of
the stove. Add drops of water whenever the pan
gets too dry.
the chopped tomatoes and fry the masala. Fry
for a few minutes until the tomatoes have wilted.
the potatoes and mix well. Add 2 cups of water,
the sugar and salt to taste. Cover the kadai
with a lid and cook until the potatoes are done.
Sprinkle the ground cumin and coriander seeds.
Mix and cook for another minute. Garnish with
cilantro greens and serve hot.
visit Suvir Saran's
web site - click
you have a question for Suvir email him at firstname.lastname@example.org