Recipe by SUSMITA
"I learnt this dish from a friend of mine who doesn't like vegetables, but loves potatoes. She learned this recipe from her Gujarati mother in law. This spicy curry goes very well with fresh phulkas or rotis. It also tastes great with plain cooked rice."
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dried red chile peppers
grated fresh ginger root
ground red pepper
peeled and cubed potatoes
salt to taste
chickpea flour (besan)
chopped fresh cilantro
Original review -12/11/2009 Thanks for sharing, Susmita, we were very impressed. This dish reminds me of the delicious potato dish or curry I`ve tried in my local Indian restaurant. But this was even better. I didn`t have fennel seeds and asafoetida, so I omitted them. Very delicious. ***UPDATE*** 26/04/2011 I just want to add that this dish is a staple in my house, I make it almost every two weeks. I think this is the best way to prepare potatoes so far.
Ok, but kind of bland for our tastes.
Delicious and authentic! I like my shak super-spicy so I also added some diced green chilies I had on hand. Thanks!
Very good!!! At the end of the cooking time I broke eggs on top covered and continued cooking till eggs were done and it made a wonderful breakfast. Will do this again.
We love it - as a main course or a side dish. so tasty!
This turned out really good. It is quite spicy to me. I don't think I will be giving it to my kids. But, mine and my hubby's nasal passages should be well opened after dinner tonight! :) Will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Batata Nu Shak (Potato Curry)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 70
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