Raswale Batanu Shakk/Potato curry in saucy gravy – Sidedish for Roti/Thepla/Poori

Potatoes are loved universally, that too in a spicy gravy like this is always a winner, where you can dip your flat-bread, and relish that juicy bite. I originally planned for dry potato curry, batanu shaak. But then i felt a gravy would do justice to the thepla’s, so my kiddo’s too can enjoy them. I m happy, i changed the side, it was a super-hit at home, both the kiddos and their daddo, loved the side. 

Potato curry, Potato side-dish, potato gravy

Ingredients

2 nos peeled potato, cut into  cubes
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp coriander powder
2 tsp oil
1/2 tsp mustard seeds 
1/2 tsp cumin seeds 
a pinch of asafoetida (hing)
1 tsp sugar
salt to taste

Made to a paste
2 nos red chilies
a small piece of ginger

For The Garnish
2 tbsp chopped coriander 

Method

  • Heat the oil in a pan, crackle mustard and cumin seeds.When the seeds crackle, add the asafoetida, turmeric powder, chilli powder, coriander powder and ginger-green chilli paste and saute on a medium flame for a 30 seconds.
  • Add the potatoes, sugar, salt and 1.5 cups of water and mix well. Cover and cook on a medium flame for 12 to 15 minutes or till the potatoes are cooked. check the consistency of the gravy, we love to have a juicy gravy. if it is too watery, let it boil for some more minutes. 
  • When done, take it off the stove, garnish with coriander leaves, serve it hot along with thepla or any flat-bread.