This Indian potato curry is known as rasawala bataka nu shaak. It is a popular Gujarati dish featuring tender potatoes simmered in a tomato-based curry infused with spices, creating a dish that effortlessly balances heat, sweetness, and tanginess.

This recipe has no curry powder, as it’s an authentic Indian potato dish. But don’t worry; it’s a simple potato curry dish with easy-to-find Indian spices and pantry ingredients.

Succulent potato chunks are cooked in a luscious blend of tomatoes, ginger, aromatic spices like cumin, coriander, and mustard seeds with a touch of heat from green chilies.

This vegan, vegetarian, and gluten-free dish is perfect for casual family dinners and festive occasions. Pair it with Masala Puri or Roti. You can pair it with plain basmati rice or explore a new dish.

Ingredients

Aloo curry is a delicious home-cooked meal that needs simple ingredients. Hearty potatoes are the main ingredient.

Potatoes: I use Russet potatoes for this dish, providing a hearty and substantial base.

Ginger: Adds a warm and spicy flavor.

Green Chili: A mild heat complements the dish, contributing a fresh and vibrant element. I use the long, thin peppers found in an Indian grocery store. Serrano pepper can work.

Crushed Canned Tomatoes: They impart a robust and tangy tomato flavor, forming the foundation of the curry. I like using canned crushed tomatoes instead of fresh tomatoes for the concentration of flavor and consistency.

You can substitute with chopped fresh tomatoes, but you’ll have to cook them down a little longer and add some lemon juice for tang.

Cilantro: Fresh coriander adds a bright and herbaceous note, enhancing the dish’s freshness.

Spices

Salt: Balances the flavors and enhances the natural taste of the ingredients.

Kashmiri Chili Powder: Known for its vibrant red color and mild heat, it adds depth and visual appeal to the curry. You can substitute kashmiri chili powder or skip it if you have it handy.

Cumin Coriander Powder: A classic spice blend that infuses the dish with earthy and citrusy tones.

Turmeric Powder: Contributes a warm golden hue and a subtle earthy flavor to the curry.

Garam Masala: A fragrant spice blend that brings warmth and complexity to the dish.

Sugar: Provides a touch of sweetness, balancing the heat and acidity of the tomatoes.

Red Chili Powder: Enhances the spice level, adding a kick to the curry.

Cumin Seeds: Tempered in oil, they release a nutty aroma and contribute to the dish’s texture.

Canola Oil: Used for sautéing and tempering, it imparts a neutral flavor and helps distribute the spices evenly. Coconut oil or another neutral oil can work as well.

Variations

Batata nu shaak is a simple recipe you can easily tweak with different variations.

➜ Sweet potatoes: replace the potatoes with sweet potatoes for a different taste.

➜ Green peas: add green peas for a contrasting texture and taste.

➜ Vegetable broth: use vegetable broth instead of water to sneak in more flavor.

➜ Coconut milk: It is not traditional, but If you’re in the mood for a creamier version, add a little (¼ cup) coconut milk.

Preparation

Potatoes cut on a cutting board. — Peel, wash and cube potatoes in 1 inch pieces.

Cut green chilies in a bowl. — Cut off stem. Slit green chili in half and cut into 1 inch pieces. Remove seeds if you don’t want it too spicy. I like to leave them in.

➜ Potatoes: peel and cube potatoes into approximately 1-inch pieces.

➜ Green chili: chope green chili by slitting in half into approximately 1- 1 ¼ inch pieces. I leave the seeds because I like the heat. Feel free to remove it.

➜ Ginger: I keep frozen blended ginger on hand. If you don’t, then peel and finely grate the ginger.

Making It

To prepare this easy vegan potato curry, make a fragrant base by sautéing mustard, cumin, and coriander. Add in diced potatoes and let them soak up the aromatic spices.

The magic happens when you introduce a well-balanced mix of tomatoes, green chilies, ginger, and spices, creating a flavorful sauce that coats the potatoes.

Adding ground spices like turmeric and red chili powder enhances the dish’s color and depth of flavor. A touch of sugar or jaggery adds sweetness to achieve the perfect balance.

Allow the potatoes to simmer in this flavorful concoction until tender and infused with the rich curry. The result is a hearty, comforting dish that pairs wonderfully with steamed rice or Indian bread like chapati or puri.

➜ Sauté Aromatics:

Heat canola oil in a pan. Add cumin seeds and let them splutter.
Add finely chopped ginger and green chili, and sauté until fragrant.

Oil, cumin seeds, and green chilies in a pan. — Heat oil and add cumin seeds. Let sizzle 15-20 seconds then add asafoetida. Mix then add green chilies.

Ginger added to aromatics in oil. — Next, add crushed ginger to pan and give it a mix. Let cook 30 seconds.

➜ Add Potatoes:

Add the diced potatoes to the pan and cook for a few minutes until they brown. This gives them a nice texture.

Cubed potatoes added to Indian potato curry. — Add peeled, cubed potatoes to pot. Keep heat on medium and let cook for 3 minutes to let the potatoes slightly crisp.

➜ Introduce Spices:

Sprinkle Kashmiri chili powder, cumin-coriander powder, turmeric powder, and red chili powder over the potatoes. Stir well to coat evenly.

➜Cover and cook

Add water, cover, and cook on medium-low heat for 10-12 minutes. Checking in between to stir.

Spices added to pan. — Add all spices except sugar and mix well.

Water added to potato spice mixture in pot. — Add 1 cup water. Reduce heat to medium. Cover and cook 10-12 minutes.

➜ Add Tomatoes and Simmer:

Pour in crushed canned tomatoes, sugar, and garam masala and stir to combine. Cover and cook for three minutes.

Crushed tomatoes, garam masala, and sugar added to pot. — Add crushed tomatoes, garam masala, and sugar to pot. Mix and cover and cook for 3 minutes.

➜ Season and Balance Flavors:

Do a taste test once the potatoes are tender. Season with salt to taste, and add a pinch of sugar to balance the acidity. Adjust spice levels as desired.

➜ Garnish and Serve: