Bateta Vatana Nu Rasawalu Shaak (Gujarati Potato & Pea Curry) Recipe

Name: Bateta Vatana Nu Rasawalu Shaak (Gujarati Potato & Pea Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium white potatoes (400 grams); 2 teaspoons vegetable oil; 1/8 teaspoon black mustard seeds; 1/8 teaspoon cumin seeds; 1 Thai chile pepper (10 grams), sliced into thin round slices (optional); 1 Roma tomato (100 grams), diced into 1/2-inch pieces; 1/2 teaspoon grated ginger; 1/8 teaspoon ground turmeric; 1 teaspoon ground coriander; 1/4 teaspoon ground cumin; 1/4 teaspoon red chile powder; Salt, to taste; 1/4 cup frozen peas; 1/2 teaspoon garam masala; Cilantro, for garnish

Servings: persons

2 medium white potatoes (400 grams)
2 teaspoons vegetable oil
1/8 teaspoon black mustard seeds
1/8 teaspoon cumin seeds
1 Thai chile pepper (10 grams), sliced into thin round slices (optional)
1 Roma tomato (100 grams), diced into 1/2-inch pieces
1/2 teaspoon grated ginger
1/8 teaspoon ground turmeric
1 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon red chile powder
Salt, to taste
1/4 cup frozen peas
1/2 teaspoon garam masala
Cilantro, for garnish

1
Bring 4 cups of water to a boil. Use the sharp end of a knife to make several holes through the skin of the potatoes. Boil the potatoes in the pot, covered, until a knife pierces smoothly and easily into a potato, about 30 minutes. Drain the potatoes, let cool, then peel and dice into 1-inch pieces.
2
Pour oil in a sautee pan and turn the heat to medium. After a couple of minutes, add the black mustard seeds and cumin seeds carefully: They'll sputter.
3
Add diced green chile peppers and tomatoes once the mustard and cumin seeds stop popping.
4
Follow with turmeric, grated ginger, ground coriander, cumin, and red chile powder. Season with salt. Cook for about 10 minutes. The tomatoes will have broken down and the dish should be very fragrant.
5
Pour 1 1/2 cups of water and let boil. Add diced potatoes and frozen peas.
6
Cook for 10 minutes and add garam masala. Mash 4 to 6 pieces of potatoes with the back of a steel cooking spoon in order to thicken the gravy. Cook for another 5 to 8 minutes. Taste for salt and adjust. Garnish with cilantro and serve hot with roti or paratha.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 medium white potatoes (400 grams), 2 teaspoons vegetable oil, 1/8 teaspoon black mustard seeds, 1/8 teaspoon cumin seeds, and more.

Yes, Bateta Vatana Nu Rasawalu Shaak (Gujarati Potato & Pea Curry) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bateta Vatana Nu Rasawalu Shaak (Gujarati Potato & Pea Curry)

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