How to make Batata Nu Raswala Shaak -

Potatoes in sweet and tangy gravy, Gujarati style

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Tamarind (इमली)

Cuisine : Gujarati

Course : Main Course Vegetarian

For more recipes related to Batata Nu Raswala Shaak checkout Batata Bhaji, Batata Song , Aloo Matar, Achari Aloo . You can also find more Main Course Vegetarian recipes like Sukhe Aloo Suran Aloo Subzi Peppered Beancurd Kadai Hara Cholia

Batata Nu Raswala Shaak

Batata Nu Raswala Shaak Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Batata Nu Raswala Shaak Recipe

  • Potatoes boiled, diced 250 grams

  • Tamarind 1

  • Oil 3 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Asafoetida a pinch

  • Whole dry red chillies 2

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Salt to taste

  • Jaggery (gur) 2 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Put the tamarind in the warm water for fifteen to twenty minutes and remove the pulp. Heat oil in a kadai.

Step 2

Add mustard seeds, asafoetida and whole red chillies. When the seeds start to crackle add red chilli powder, turmeric powder, coriander powder, cumin powder and sauté.

Step 3

Add few tablespoons of water so that the masala does not burn. Add salt, jaggery and tamarind pulp along with two cups of water and bring it to boil. Add the potatoes and simmer for five to ten minutes. Serve hot garnished with chopped coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.