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

Sep 7, 2015 · Modified: Jan 7, 2025 by Priya_Srinivasan ·

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

½ teaspoon turmeric powder

½ teaspoon chilli powder

½ teaspoon coriander powder

2 teaspoon oil

½ teaspoon mustard seeds

½ teaspoon cumin seeds

a pinch of asafoetida (hing)

1 teaspoon sugar

salt to taste

Made to a paste

2 nos red chilies

a small piece of ginger

For The Garnish

2 tablespoon 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.