Wednesday, February 17, 2010

A simple Potato curry : Bateta Nu Shaak

On days that M is working away from home all I manage is to cook for little S and finish off what he  does not and eat some left overs or make odd combinations and call it a night.
Come Thursday, I am galvanized into action. I manage to cook, clean at a rate that startles even me! 
By 7 in the evening I have  everything ready.
Last week, some friends and I decided to go shopping and I had to bail out at the last moment because S was  sleeping. So with nothing to do I decided to get the dough ready and chop the potatoes and wait till the girls came home for tea. 
As it is with women and shopping, time simply flies and suddenly you realize, "Good Heavens! Look at the time!! HOW will I get dinner ready in time?" 
So when they came home to tea, we decided that  we would combine cooking and so doubling the curry ingredients, I made this curry which comes together quickly and does not require supervision, which gave me time to make 16 fulkas, divided amongst us.
This is also a great curry on days when the  vegetable crisper is bare or  the mind goes blank even after staring at an assortment of vegetables or even when you have guests for dinner ( and calmly bypass the rule of not trying anything new when expecting company). Your guests will love the curry with the tangy and sweet undertones.


Source : here

1lb. Russet or Yukon Gold Potatoes (peeled and cutr into 1/2 inch cubes and submerged in cold water)
1 Tbs. Oil
1 tsp. Mustard Seeds
2 tsp Cumin seeds ( 1 t. whole and 1 t. ground)
1 1/2 tsp Salt
1 tsp Sugar
1 tsp. Coriander Seeds ground
1/2 tsp. Cayenne
1/4 tsp. Turmeric
1 can (14.5 oz can) Diced Tomatoes
2 Tbsp. Fresh Cilantro chopped
12-15 fresh Curry leaves

Drain Potatoes
Heat oil over med-high heat. Add mustard seeds. After they pop, sprinkle whole cumin seeds
Toss in the potatoes, salt, turmeric, ground cumin, ground coriander, sugar, cayenne and asafetida
Stir to cook ground spices till fragrant, about 1 min
Add tomatoes with juices, 1 cup water, cilantro and curry leaves. Stir once and bring to a boil
Reduce heat to  med-low, cover pan and simmer stirring occasionally until potatoes are  fork tender (15 mins)
Remove lid, raise heat to med- high and continue to cook, stirring occasionally until sauce thickens (7-10 mins)
Serve hot with fulkas/ roti / pooris
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16 comments:

  1. O what a great meal! As you say, it is perfect for those times when something delicious needs to be cooked up out of nothing!

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  2. A simple curry but looks delicious and colourful.

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  3. It's fun to go out with friends and have fun once in a while, glad you did. Need that time! Wish I was in Minneapolis!:)
    We were in Hopkins near Edina for 3 1/2 yrs before we moved here, love MN.
    Aloo curry looks yum, simple and delicious. I have few potatoes sprouting up too, gut to use them.
    Hope it's not too too cold there, takes a long time thaw and get into Spring there.

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  4. A Classic! and yes.....SO, SO handy for "those" kinda days...looks great.

    Love this light template! :)

    trupti

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  5. Potato is an all time favourite with us. The Bhaji looks great!

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  6. Perfect potato curry, I cud be content with this...alll I need is some plain steamed rice to go with this:)

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  7. Mmmm I love Batata nu Shaak. Thanks for the recipe reminder.

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  8. i make the asme for chappathi / poori.. simple n delicious.. :)

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  9. Whenever in hurry, just cook potato curry. This mantra always works. Day with friends makes it all the more tastier with spicy chit-chat.

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  10. What a simple and yet wholesome meal! Hope you are doing well

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  12. Sounds really lovely. I'll try adding curry leaves to my usual potato curry.

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  13. just had it.... it was delicious... ate it till my stomach counldnt take anymore...

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