Batata Nu Shaak (Gujarati Style Potato Sabzi

• Vegetarian

• Produce

  • 1 pinch Asafoetida
  • 1 tsp Chilli, red
  • 1 1/2 tbsp Coriander, fresh leaves
  • 2 tsp Cumin-coriander
  • 2 1/2 cups Potato cubes
  • 1 Tomato

• Condiments

  • 2 tsp Chilli-ginger paste, Green

• Baking & Spices

  • 1/4 tsp Mustard seeds
  • 1 Salt
  • 1 tsp Sugar
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Cooking oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Liquids

  • 1 1/4 cups Water

Found on foodviva.com

Description

Ingredients

• 2½ cups peeled Potato cubes
• 1/4 teaspoon Mustard Seeds (rai)
• 1/2 teaspoon Cumin Seeds (jeera)
• 2 teaspoons Green Chilli-Ginger Paste
• 1 Tomato, chopped
• 1 pinch Asafoetida
• 1/2 teaspoon Turmeric Powder (haldi)
• 1 teaspoon Red Chilli Powder (lal mirch)
• 2 teaspoons Cumin-Coriander Powder (dhaniya-jeera powder)
• 1 teaspoon Sugar (optional)
• 2 tablespoons Cooking Oil
• 1½ tablespoons Fresh Coriander Leaves, chopped
• 1¼ cups Water
• Salt

Directions

• Heat oil in a heavy bottomed pan or kadai. Add mustard seeds; when they begin to crackle, add cumin seeds and asafoetida followed by green chilli-ginger paste. Stir and mix well.
• Add cubed potatoes and sauté for 3-4 minutes.
• Add chopped tomatoes, salt and sugar and sauté for 3 minutes.
• Add red chilli powder and turmeric powder and sauté for 1 minute.
• Add 1¼ cups water and let mixture boil over medium flame. When boils, cook covered on medium to low flame until potatoes are cooked, stir every 4-5 minutes.
• It would take around 10-15 minutes to cook completely. If required, add more water and cook for few more minutes. (Time and water required may vary according to type of potatoes and thickness of pan.)
• Add cumin-coriander powder, mix well. Turn off the heat. Transfer it to a serving bowl, garnish with fresh coriander leaves and serve.