Gujarati Potatoes with Sesame Seeds - Bateta Nu Shaak
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
167 kcal
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Course
Side Dish
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Cuisine
Indian, Vegan, gluten-free
Gujarati Potatoes with Sesame Seeds - Bateta Nu Shaak
Description
Gujarati Potatoes with Sesame Seeds, also known as Bateta Nu Shaak, combines a blend of dry spices and aromatics. Mustard and cumin seeds are tempered in hot oil until they sizzle, followed by sesame seeds toasted until slightly colored. Fresh ginger, garlic, and minced green chili add pungency and heat. Ground coriander, turmeric, fenugreek leaves, cayenne, and salt round out the spice profile. Cubed potatoes are cooked covered until tender, occasionally deglazed with water to prevent sticking, then cooked further on low heat until they start crisping at the edges.
The flavor balances savory heat with the nuttiness of sesame seeds, enhanced by fresh cilantro and a squeeze of lemon juice at serving. The texture is tender inside with lightly crisp, caramelized surfaces. This dish fits well as a side alongside dals or curries, or it can be wrapped with spiced legumes and chutneys for a flavorful vegetarian wrap.
To garnish, toasted sesame seeds or alternatively toasted coconut flakes or chopped peanuts can be used for additional texture and flavor contrast. The dish reflects the flavor layering typical in Gujarati vegetarian cooking.
Ingredients
- 1 tsp safflower oil organic; or coconut oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 2 Tbsp sesame seeds
- 1 tbsp ginger minced or paste
- 1 tbsp garlic minced
- 2 tsp green chile 1 hot green chile, minced or paste
- 1 tsp coriander powder
- 1 tsp fenugreek leaves kasuri methi - optional, dried
- 1/2 tsp turmeric powder
- 1/3 tsp cayenne pepper or more red chili powder
- 3/4 tsp salt
- 3.5 cups potato 1/2 inch 3 med potatoes, cubed
- 1 Tbsp sesame seeds dried or fresh coconut flakes or crushed roasted peanuts for garnish, toasted
- cilantro for garnish
- lemon juice for garnish
Instructions
- Heat oil in a large skillet at medium heat. When the oil is hot, mustard and cumin seeds and let them sizzle for 30 seconds. Add sesame seeds and cook them for half a minute or until they start to change color. Add ginger, garlic, chile and cook for a minute. Add the ground spices and mix and cook for a minute.
- Add potatoes and salt and mix in. Cover and cook for 15 minutes. Stir once in between and add 1-2 Tbsp or so water to deglaze if needed.
- Reduce heat to medium low and cook for another 10 minutes or until potatoes are tender and cooked through and starting to crisp on the edges. Garnish with cilantro and lemon juice. Garnish with toasted sesame seeds or coconut or chopped roasted peanuts and serve as a part of a meal with Dals/Curries, or make wraps with spiced beans/chickpeas, greens and chutneys of choice. .
Notes
- Nutritional values provided correspond to a single serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Sodium | 473mg | 20% |
| Potassium | 790mg | 17% |
| Fiber | 5g | 20% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 25.9mg | 29% |
| Calcium | 125mg | 13% |
| Iron | 7.3mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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