Ask any Gujarati person you know about bataka nu shaak and without fail, they’ll know exactly what you are talking about. This dish, a spiced potato mixture, is a very common item found on the Gujarati menu and we have simplified it in the Instant Pot. It is very commonly eaten as either a main dish or even as a side dish to the main meal. With a few additions, this dish can easily double as a filling for dosa, everyone’s favorite South Indian crepe. We are using some exceptional spices sent to us from the ladies at Banyan Tree spices in our recipe. We noticed a huge difference in the taste and aroma of the spices compared to the ones we generally use. Learn more about their story on Banyan Tree Foods https://www.banyantreefoods.co.uk/
BATAKA NU SHAAK
Prep time
Cook time
Total time
Ask any Gujarati person you know about bataka nu shaak and without fail, they’ll know exactly what you are talking about. This dish, a spiced potato mixture, is a very common item found on the Gujarati menu. It is very commonly eaten as either a main dish or even as a side dish to the main meal. With a few additions, this dish can easily double as a filling for dosa, everyone’s favorite South Indian crepe. We are using some exceptional spices sent to us from the ladies at Banyan Tree spices in our recipe. We noticed a huge difference in the taste and aroma of the spices compared to the ones we generally use. Learn more about their story on Banyan Tree Foods https://www.banyantreefoods.co.uk/
Serves: 4
Ingredients
- Instant pot
- Glass lid
- 2 tablespoons oil
- 2-3 large potatoes-peeled and cut into large chunks
- ½ large onion thinly sliced
- Juice of 1 medium lemon
- ½ teaspoon minced garlic
- ½ teaspoon grated ginger
- 1 teaspoon minced green chilies
- ½ teaspoon turmeric
- ½ teaspoon salt
- ½ teaspoon rye (mustard seeds)
- ½ teaspoon jeeru (cumin seeds)
- ½ teaspoon sugar
- ½ cup frozen peas
- ¼ cup water
- ½ teaspoon hing (asafoetida)-optional
- Handful cilantro for garnish
Instructions
- Turn on the Instant Pot to SAUTE mode
- Wait until the Instant Pot display reads “HOT”
- Add oil to the steel pot
- Add the rye (mustard seeds) and jeeru (cumin seeds) and allow to pop
- Optional: Add the hing (asafoetida)
- Add in the sliced onions and mix well
- Place the glass lid on the pot and allow to cook for 2-3 minutes
- Add in the green chilies, garlic, ginger, turmeric, salt
- Allow to saute for 1 min
- Add in the peeled and cubed potatoes
- Add water
- Stir well to incorporate everything
- Close and lock the lid on the Instant Pot
- Turn the vent to sealing to prevent steam from escaping
- Press CANCEL on the Instant Pot
- Press MANUAL on the Instant Pot (high pressure)
- Set timer to 7 minutes
- Once the timer goes off, turn the vent on top of the lid to venting to release the steam (QR)
- Press CANCEL on the Instant Pot
- Carefully open the lid
- Turn on the Instant Pot to SAUTE mode
- Add the sugar, peas and lemon juice into the potato mixture
- Place the glass lid on the pot and allow to cook for 2-3 minutes
- Press CANCEL on the Instant Pot
- Remove the glass lid
- Garnish with cilantro
- Serve and enjoy!
Notes
Serving suggestion
Serve with a side of roti, rice, khadi for a full meal.
Kadhi recipe: https://youtu.be/tLLEVvFJ9kk
Add curry leaves with the mustard and cumin seeds and mash up the potatoes to use for dosa stuffing. Serve with a side of sambhar.
Sambhar Recipe: https://youtu.be/C8XaDCNTfD0
Variations
Vegan Variation: This recipe is completely vegan.
No Onion/ No Garlic: Omit the onions and garlic and follow along with the original recipe.
Serve with a side of roti, rice, khadi for a full meal.
Kadhi recipe: https://youtu.be/tLLEVvFJ9kk
Add curry leaves with the mustard and cumin seeds and mash up the potatoes to use for dosa stuffing. Serve with a side of sambhar.
Sambhar Recipe: https://youtu.be/C8XaDCNTfD0
Variations
Vegan Variation: This recipe is completely vegan.
No Onion/ No Garlic: Omit the onions and garlic and follow along with the original recipe.
