Main
Gravy Potato Curry (Bateta Nu Saak)
40 minServes 4Nutri-Score C€
C
40 min
40 minGravy Potato Curry (Bateta Nu Saak)
what you need
Ingredients
Potatoes (medium sized, peeled and halved)Produce4 pieces
Tomato (chopped)Produce1 piece
Garlic (cloves, minced)Produce2 pieces
Fresh curry leaves (fresh)Produce3 g
Dried red chillies (whole)Spices2 pieces
Canned tomatoes (blended)Pantry200 g- Cloves (whole)Spices5 g
Cinnamon stick (whole)Spices1 piece
SaltSpices10 g- Turmeric (ground)Spices5 g
- DhanaJeeru (coriander and cumin blend)Spices10 g
- Red chilli powderSpices5 g
- Mustard seedsSpices5 g
- Cumin seedsSpices5 g
- Hing (asafoetida)Spices5 g
OilPantry60 ml
Fresh coriander (chopped, for garnish)Produce10 g
per serving
Nutrition
248kcal
- Carbs
- 24 g
- Proteins
- 3 g
- Fat
- 16 g
what you’ll use
Tools
Frying pan
Saucepan
Colander
step by step
Method
- Step 1
Boil the potatoes
- Peel and cut the potatoes in half.
- Boil until soft.
- Step 2
Cool and chop the potatoes
- Drain and let the potatoes cool down.
- Set one potato aside and chop the rest into bite-size pieces.
- Step 3
Temper the spices
- Heat the oil in a pan and add the mustard seeds, letting them pop.
- Add the cumin seeds, cloves, cinnamon, dried chillies, curry leaves and hing.
- Stir for 1 minute, then add the chopped tomato and blended tomato.
- Step 4
Add the seasonings
- Stir in the salt, turmeric, red chilli powder and DhanaJeeru with a splash of water.
- Step 5
Build the gravy
- Stir once more and let it simmer.
- Mash the reserved potato with your hands into the mixture and stir until it forms a gravy.
- Add the chopped potato pieces and give a final stir.
- Step 6
Simmer and garnish
- Cook on low heat to simmer.
- Garnish with chopped fresh coriander.