Cooklist AI
Gujarati Batetat Nu Shak: Flavorful Potato Curry
An easy, delicious vegan potato curry with aromatic Gujarati spices, perfect as a side dish for your next meal. Enjoy this curry with the simplicity of the stovetop method or the convenience of the Instant Pot.
3
25 min
TOTAL TIME
266
CALORIES
$1.09
PER SERVING
Ingredients
Directions
STOVETOP METHOD
5 min
PREP TIME
20 min
COOK TIME
25 min
TOTAL TIME
1
In a small bowl, combine coriander powder, cumin powder, chili powder, salt, and turmeric powder, then set aside.
2
Heat oil in a pan over medium heat. Add chopped onion and minced garlic, and cook until onions are translucent.
3
Stir in the prepared spice mixture and cook for a few seconds while continuously stirring.
4
Add water and cubed potatoes to the pan, stirring to combine.
5
Cook for 10 to 12 minutes over medium heat, stirring occasionally, until the potatoes are tender. Add more water if necessary.
6
To thicken the gravy, use the back of a spoon to slightly crush some potatoes.
7
Garnish the potato curry with fresh coriander leaves and serve with hot puri, thepla, or khichadi.
INSTANT POT METHOD
8
Turn the Instant Pot to sauté mode and heat oil. Add chopped onion and minced garlic, cooking until onions are translucent.
9
Add coriander powder, cumin powder, chili powder, salt, and turmeric powder, stirring for about 5 seconds.
10
Pour in water and cubed potatoes, and stir well.
11
Secure the lid and close the vent valve. Cook on high pressure for 4 minutes.
12
Allow pressure to release naturally for 10 minutes, and then quick-release the remaining pressure.
13
Open the lid and stir the curry. If you prefer a thicker gravy, mash a couple of potatoes.
14
Garnish with fresh coriander leaves and serve alongside poori, chapathi, rice, or naan.
Health Info
Macros
39g
CARBS
10g
FAT
4g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
VEGAN
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