Bateta Nu Rasavalu Shak | Simple Vegan Potato curry is very common sabzi in every Gujarati thali. It is a traditional Gujarati Side dish.
My Favorite way of eating this Potato curry is with Poori and Mango Shrikhand. A complete satisfying meal in summer.
Are you a fan of good Curry?
Yes! Then you’re going to love this easy, Simple, vegan, and scrumptious Potato curry / Rasavalu Bateta Nu shak!
This simple potato curry is full of flavors and pretty easy to make with very few pantry staples.
Once you taste this curry, you’ll be surprised by how delicious the potato can be. 🙂
I have made this Instant Pot potato curry without tomatoes. Basically, I haven’t added any other vegetables.
But if you like, you can also add some green peas/Matar or Corn.
It tastes equally great.
Do you know what is the best part? You don’t need any special Indian spices to get the authentic India Flavors and taste in this curry.
To be honest, I love all kinds of potato curries like Tawa aloo, Kashmiri dum aloo, Punjabi dum aloo, Stuffed potato curry etc.
But this one is my favorite.
It has incredible flavors that are hard to beat.
This Rasavalu Bateta Nu Shaak | Instant Pot Potato curry is so versatile dish.
It goes well with anything.
I like this curry with
Naan
Jeera rice
Chapathi
Plain Paratha
I would suggest you guys make in a huge batch of it because leftovers are even better.
I am Updating this recipe with pics and Instant pot version.
Rasavalu Batetat Nu shak | Instant Pot Simple Potato curry
Ingredients
For stovetop version
- 500 grams Potato - Boiled, peeled and chopped into cubes
- 1 tablespoon - coriander powder
- 2 teaspoon - cumin powder
- 1 tablespoon - Chili powder
- Salt to taste
- ¼ teaspoon - Turmeric powder
- 2 ½ cups - Water or as needed
- 2 - tablespoon - Oil
For instant Pot
- 500 grams - Potatoes chopped into a 1-inch cube
- 1 tablespoon - coriander powder
- 2 teaspoon - cumin powder
- 1 tablespoon - Chili powder
- Salt to taste
- ¼ teaspoon - Turmeric powder
- 1 ½ cups - Water
- 2 - tablespoon - Oil
Instructions
For stovetop version
- Take Cumin and coriander powder, Chili powder, Salt and Turmeric powder in a bowl. Mix them very well and keep it aside.
- Heat oil in a pan. Add prepared masala mixture into the hot oil and cook it for a few seconds, stirring continuously. Add water into it. Mix well.
- Add chopped potatoes. Mix them and let it cook for 10 to 12 minutes over medium heat, stir occasionally. Add more water if needed. Crush some potatoes with the help of the back of the spoon to get a little bit thick gravy.
- Rasavalu Bateta Nu Shak / Potato Curry is ready. Garnish it with coriander leaves and serve with Hot puri, thepla or khichadi.
For Instant Pot Version
- Heat oil in a pot on saute mode.
- Add all the spices, saute for 5 to 6 seconds.
- Now add water and potatoes. Stir well.
- Close the lid, vent valve on sealing position.
- Press the manual/pressure button, set the time for 4 minutes under high pressure.
- Let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
- Open the lid, stir the curry.
- If you prefer less gravy, mash a couple of potatoes.
- The gravy will thicken gradually.
- Garnish it with chopped some cilantro and enjoy it with Poori, Chapathi, rice, or naan.
Video
Notes
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Can I add tomato or lemon for sourness in this gravy?
Yes Latha Rao. You can add lemon or tomato. Thanks
Amazing recpie very easy to follow