Bateta Nu Rasavalu Shak | Simple Vegan Potato curry is very common sabzi in every Gujarati thali. It is traditional Gujarati Side dish.
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Rasavalu Batetat Nu shak | Instant Pot Simple Potato curry

Bateta Nu Rasavalu Shak | Simple Vegan Potato curry is very common sabzi in every Gujarati thali. It is a traditional Gujarati Side dish.
Course Side Dish
Cuisine Indian
Keyword Potato Curry, Potato curry for chapathi and rice
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3 People
Author Dhwani

Ingredients

For stovetop version

  • 500 grams Potato - Boiled, peeled and chopped into cubes
  • 1 tbsp - coriander powder
  • 2 tsp - cumin powder
  • 1 tbsp - Chili powder
  • Salt to taste
  • 1/4 tsp - Turmeric powder
  • 2 1/2 cups - Water or as needed
  • 2 - tbsp - Oil

For instant Pot

  • 500 grams - Potatoes chopped into a 1-inch cube
  • 1 tbsp - coriander powder
  • 2 tsp - cumin powder
  • 1 tbsp - Chili powder
  • Salt to taste
  • 1/4 tsp - Turmeric powder
  • 1 1/2 cups - Water
  • 2 - tbsp - 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.
    Bateta Nu Rasavalu Shak | Simple Vegan Potato curry is very common sabzi in every Gujarati thali. It is traditional Gujarati Side dish.
  • 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.
    Bateta Nu Rasavalu Shak | Simple Vegan Potato curry is very common sabzi in every Gujarati thali. It is traditional Gujarati Side dish.
  • 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.
    Bateta Nu Rasavalu Shak | Simple Vegan Potato curry is very common sabzi in every Gujarati thali. It is traditional Gujarati Side dish.
  • 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

Adjust the water according to your preferable curry consistency.
I have made this curry spicy. If you like less spicy or making this curry for kids, reduce the chili powder.
You can add Green Peas/Matar or corn too.
For bright red color, use kashmiri red chili powder.