@whenmeateatsveg: EP 25: Gravy Potato Curry (Bateta Nu Saak) - GUJARATI 101, documenting all my mums recipes @yourgujaratimum #potatocurry #potatocurryrecipe #batetanusaak #potatotiktok #indiancurry #indiancurryrecipe #gujaratifood #gujaratirecipe #gujaraticuisine INGREDIENTS: 4 Medium Sized Potatoes 1 Tomato, chopped 2 Garlic Cloves, minced 1 Tbsp Fresh Curry Leaves 2 Red Dry Chilli’s 200g Canned Tomato, blended 1 Tsp Cloves 1 Cinnamon Stick 2 Tsp Salt 1 Tsp Turmeric 2 Tsp DhanaJeeru 1 Tsp Red Chilli Powder 1 Tsp Mustard Seeds 1 Tsp Jeera Seeds 1 Tsp Hing 4 Tbsp Oil METHOD: 1. Peel and cut the potatoes in half. Boil until soft (12-15 minutes) 2. Drain and let it cool down. Leaving 1 potato aside, chop the potatoes down into bitesize pieces 3. Heat some oil into a pan adding mustard seeds, let it pop then add jeera, then cloves, cinnamon, dry chilli, curry leaves and hing. Give that a stir for 1 minute adding the chopped tomato and tomato pulp 4. Stir well adding, salt, turmeric, red chilli powder and DhanaJeeru with a splash of water 5. Stir once again allowing to simmer for 4 minutes then using your hands, mash the potato you left aside with your hand into the mixture - give it a stir until it’s a gravy, then add in the chopped potato pieces giving that a finally stir. 6. Cook on low heat to simmer for 10 minutes then garnish with chopped fresh currinder. 7. Ideal to have with purees/puris and mango Rus (pulp)

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Sunday 01 September 2024 09:38:31 GMT