Vatana bateta nu shaak, better known as Gujarati aloo matar ki sabzi or matar aloo curry locally, is a fresh green pea and potato sabzi made with regular spices and with a variation of the Gujarati sabzi recipe. This Indian cuisine curry is mildly sweet, tangy, and spicy, and is based on gravy.
The typical Gujarati meal consists of curries, rotis or pulkas, daals, rice, and sambharo. Curry dishes are simple and contain few spices. A Gujarati curry doesn’t usually contain onions. Exceptions may sometimes be made to this rule, as it is not a hard rule. Generally, only one to two main ingredients go into the curry.
It tastes great when served with steamed rice and roti. It is loved by all kinds of age groups. The Gujarati vatana batata nu shak is simple to make—just a few basic ingredients!
Recipe highlights:
This recipe is for 3-4 people.
It’s an Indian-Gujrati-style gravy recipe.
The spice factor of this recipe is moderate
Prep time: 5 mins
Cooking time: 5 mins
Total time: 10 mins
Note: Adding dry and freshly ground spices to the sabzi gives it an aromatic taste.
Recipe Ingredients 1 cup=250ml
Spices and Vegetables are sectioned separately for your ease.
Spices:
- 1 tbsp cumin seed (uncrushed)
- 1/2 tbsp salt as per taste
- 5-7 Curry leaves
- 1/2 cup of Asafoetida
- 1/3 cup of Cilantro
- 1 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tsp Cumin Powder
Vegetables:
- 1 cup Tomatoes
- 1/2 cup Onions
- 1 cup Potatoes
- 1 cup Green Pea-beans
- 4 small-medium size Green chilies
To Garnish:
Fresh coriander leaves and lemon juice can be used for garnish.
How to prep?
To get the authentic taste and texture and achieve perfection in the preparation of vatana bateta nu shaak, make sure to follow these guidelines for prep:
- First off take one medium-sized potato, peel it off, and cut it into small cube sizes. The pieces should be closer to 1 inch thick from all sides. Don’t waste anything, just use the un-even parts too!
- Take a large or two medium-sized tomatoes and repeat the process.
- Now cut one big size or two medium size onions, cut them into small pieces lengthwise. They can be uneven depending on the way you cut them.
- Take four small-medium size green chilies, just remove the stem part.
Precaution: Chillies can cause sharp sensations so avoid touching sensitive areas of your body such as the face. Wash your hands properly once you’re done!
Cooking Part!
- Take a non-stick medium-sized cooking dish and set it on a normal flame
- Add 1 tbsp oil and make sure the oil covers the base of the dish evenly. (For that purpose you can just use that spoon or you can shake a pan a bit if you’re a professional)
- Add these contents one by one once the oil is medium hot:
- 1 tbsp cumin seed (un-crushed)
- 5-7 curry leaves
- 1 tbsp Asafoetida
- One big pinch full of Cilantro
- 1 tsp Turmeric powder
- 1 tsp Chili powder
- 1 tsp Cumin powder
- Now mix all the ingredients properly with a spatula and ensure to not leave the ingredients un touched present at the bottom of the dish.
- Add 1 cup of tomatoes and let it cook for 2 minutes (Keep stirring it at high flame otherwise it will get evenly cooked)
- Next, add half a cup of onion and one cup of potatoes (Keep stirring)
- Add one cup of green pea beans.
- (At this point you can add 1/2 tbsp salt or as per taste. If you don’t want to, you can also skip it.)
- Add a cup of water afterward since the dish is cooking for a long on a high flame
- Keep stirring until the water starts boiling.
- Optional: Add two pieces of molasses
- Add four small-medium green chilies
- Add 1 cup of cilantro
- Once the gravy gets thicker, lower the flame
- Turn off the flame once you get the desired texture of gravy as per your taste buds.
Serve!
Vatana batata nu shak is finally ready. Dish out in your favorite bowl and enjoy!
You can also garnish it. Just sprinkle some lemon juice and a few fresh coriander leaves.
For the best experience, serve it hot with roti or rice!
Tips and important things to consider while making this recipe
Here are some important things to consider while making this dish:
- The best Vatana bateta nu shak can only be made with fresh green peas and potatoes. To prepare this dish, remember to thaw any frozen peas.
- In India, the dish is typically made with cumin seeds, mustard seeds, coriander powder, turmeric powder, red chili powder, and garam masala. For the best flavor, use fresh, high-quality spices.
- Be careful not to overcook the peas, as they can turn mushy and lose their texture. Also, make sure that the potatoes are cooked thoroughly but are not too soft or mushy.
- This dish usually has a slightly thick consistency, with a gravy-like consistency. You can achieve this by adjusting the amount of water added during cooking.
- A squeeze of lime juice and fresh coriander leaves can be added to the dish to add flavor and freshness.
- Roti and rice are usually served with vatana bateta nu shak. If you like, you can serve it with some papad or pickles for an added flavor.
Storage Instructions:
You can store leftover Vatana bateta nu shak by following these instructions:
- Store the dish in the refrigerator after it has cooled down to room temperature.
- Make sure to cover the dish well with a lid or plastic wrap before transferring it to an airtight container.
- Refrigerate the dish for up to three days.
- Heat the dish on the stove or in the microwave when you’re ready to serve. Adding a little water before reheating will help loosen up a thickened or dried-out dish.
Note: To prevent foodborne illness, reheat the dish thoroughly before eating it.
Vatana Bateta Nu Shaak Recipe With Pictures
Vatana Bateta Nu Shaak - Gujarati Style Recipe
Ingredients
- 1 tbsp cumin seed uncrushed
- 1/2 tbsp salt as per taste
- 5-7 Curry leaves
- 1/2 cup of Asafoetida
- 1/3 cup of Cilantro
- 1 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tsp Cumin Powder
- 1 cup Tomatoes
- 1/2 cup Onions
- 1 cup Potatoes
- 1 cup Green Pea-beans
- 4 small-medium size Green chilies
- Fresh coriander leaves and lemon juice can be used for garnish.
Instructions
- Take a non-stick medium-sized cooking dish and set it on a normal flame
- Add 1 tbsp oil and make sure the oil covers the base of the dish evenly. (For that purpose you can just use that spoon or you can shake a pan a bit if you're a professional)
- Add these contents one by one once the oil is medium hot:
- 1 tbsp cumin seed (un-crushed)
- 5-7 curry leaves
- 1 tbsp Asafoetida
- One big pinch full of Cilantro
- 1 tsp Turmeric powder
- 1 tsp Chili powder
- 1 tsp Cumin powder
- Now mix all the ingredients properly with a spatula and ensure to not leave the ingredients un touched present at the bottom of the dish.
- Add 1 cup of tomatoes and let it cook for 2 minutes (Keep stirring it at high flame otherwise it will get evenly cooked)
- Next, add half a cup of onion and one cup of potatoes (Keep stirring)
- Add one cup of green pea beans.
- (At this point you can add 1/2 tbsp salt or as per taste. If you don't want to, you can also skip it.)
- Add a cup of water afterward since the dish is cooking for a long on a high flame
- Keep stirring until the water starts boiling.
- Optional: Add two pieces of molasses
- Add four small-medium green chilies
- Add 1 cup of cilantro
- Once the gravy gets thicker, lower the flame
- Turn off the flame once you get the desired texture of gravy as per your taste buds.
Video
Conclusion
Ultimately, Vatana bateta nu shak is a delicious Gujarati dish that makes a comforting meal. If you follow the recipe instructions carefully and consider the important things to keep in mind, you can create a flavorful and satisfying dish that everyone will enjoy. Make the dish your own by experimenting with different spice levels and accompaniments. You’ll love it!