Bataka nu Shaak

This is for all my Dal Bhat lovers out there. We all know that there is a war in every Gujarati household for kadhi vs. dal. This shaak is the perfect compliment to your meal to help you win over the naysayers. My family hosts Sunday Dal Bhat every week, and our table has seen many friends, family, and visitors come through in the past 10-15 years. It is our family’s go to “welcome meal”. To this day I love a warm plate of shaak rotli and athanu for lunch! It is so easy and so satisfying! I hope you’ll bring this to your table to share with your family and friends!

Ingredients:

• 12 small red potatoes, chopped
• 1 tbsp. mustard seeds (rai)
• 1 tbsp. whole cumin (jeera)
• 1 tbsp. turmeric (avej/hardar/haldi)
• 1 tbsp. lal mirch
• 2 tsp. asofoteida (hing)
• 2 tsp. salt
• 1 tbsp. sesame seeds (tal)
• 2 tbsp. raw peanuts, crushed

Method

1. Dice your potatoes into medium-sized pieces and soak in water. (Note: Quarter the potato and then cut each quarter piece into thirds, typically that will be the most uniform way to cut.)

2. In a large nonstick skillet put enough oil to coat the bottom of the pan. Once the oil is hot (test with a single mustard seed if it splutters you are good to go), lower the head to medium and add in 1 tbsp. of mustard seeds. After it splutters and pops (close the lid if you would like), add in 1 tbsp. of whole cumin seeds, let them sizzle for 15-20 seconds and then add 2 tsp. of asofoteida.

3. Add in your potatoes. IT WILL SPLUTTER! Do not be afraid just mix the potatoes quickly to get all of the surface moisture cooked off. Add the lal mirch, turmeric, and salt and mix.

4. This will look like a lot of spice but as the potatoes continue to roast and get crunchy they will provide a nice crunch. You really want to get nice browning and a sear all the way around the potato so stir very occasionally it will take roughly 20-30 minutes to get a good roasted texture. DO NOT COVER THE PAN!!!!! I cannot emphasize this enough, when you cover the pan it will steam the potatoes so you won’t get that nice crunchy roasted texture. Leave the lid off and just stir occasionally.

4. After you get a nice roasted texture, add in the sesame seeds and crushed peanuts and mix for another 2-3 minutes until everything is well combined. Garnish with cilantro leaves.

Bataka nu Shaak

This is for all my Dal Bhat lovers out there. We all know that there is a war in every Gujarati household for kadhi vs. dal. This shaak is the perfect compliment to your meal to help you win over the naysayers. My family hosts Sunday Dal Bhat every week, and our table has seen many friends, family, and visitors come through in the past 10-15 years. It is our family’s go to “welcome meal”. To this day I love a warm plate of shaak rotli and athanu for lunch! It is so easy and so satisfying! I hope you’ll bring this to your table to share with your family and friends!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course Main Course, Side Dish

Cuisine Indian

Servings 6 people

Ingredients

  

• 12 small red potatoes chopped
• 1 tbsp. mustard seeds rai
• 1 tbsp. whole cumin jeera
• 1 tbsp. turmeric avej/hardar/haldi
• 1 tbsp. lal mirch
• 2 tsp. asafoetida thing
• 2 tsp. salt1 tbsp. sesame seeds tal
• 2 tbsp. raw peanuts crushed

Instructions

 

• Dice your potatoes into medium-sized pieces and soak in water. (Note: Quarter the potato and then cut each quarter piece into thirds, typically that will be the most uniform way to cut.)
• In a large nonstick skillet put enough oil to coat the bottom of the pan. Once the oil is hot (test with a single mustard seed if it splutters you are good to go), lower the head to medium and add in 1 tbsp. of mustard seeds. After it splutters and pops (close the lid if you would like), add in 1 tbsp. of whole cumin seeds, let them sizzle for 15-20 seconds and then add 2 tsp. of asofoteida.
• Add in your potatoes. IT WILL SPLUTTER! Do not be afraid just mix the potatoes quickly to get all of the surface moisture cooked off. Add the lal mirch, turmeric, and salt and mix.
• This will look like a lot of spice but as the potatoes continue to roast and get crunchy they will provide a nice crunch. You really want to get nice browning and a sear all the way around the potato so stir very occasionally it will take roughly 20-30 minutes to get a good roasted texture. DO NOT COVER THE PAN!!!!! I cannot emphasize this enough, when you cover the pan it will steam the potatoes so you won’t get that nice crunchy roasted texture. Leave the lid off and just stir occasionally.
• After you get a nice roasted texture, add in the sesame seeds and crushed peanuts and mix for another 2-3 minutes until everything is well combined. Garnish with cilantro leaves.

Keyword potato, sabzi, shaak