Bateta Ni Chips Nu Shaak
You can find potato curries in abundance in Indian cooking, but few are as simple and easy as this one.
This potato curry is Gujarati style because of the addition of sugar and lemon juice giving it that distinct Gujarati touch.
This easy and quick and even easier to eat, these very lightly crispy dry potato curry is light golden brown outside and irresistibly tender inside.
This straight forward recipe is made with basic staple ingredients and is a hit with young and old.
These delicious potato chips, cooked in basic Indian spices are perfect side dish with any Indian non-veg, green leafy or beans curries.
Also, I think they perfect side to scrambled tofu or paneer bhurji, our Kothimbir Vadi (Coriander Chickpea) Waffles, Savoury Carrot Pancakes , Tamatar Ka Shorba (Thin Tomato Soup) or use into potato tacos, kathi roll, burger and much more.
My dad loves to have it chip butty style …
What’s so great about this Chips Nu Shaak
Vegan, gluten-free and comforting
Quick to make
Uses pantry ingredients
No onion and garlic
Calorie rich!
Ideal for lunch box, tiffin or picnic
This recipe can be halved or doubled
Ingredients
In this recipe, thick-cut chips white potatoes are cooked with very basic Indian spices without adding any liquid, then flavoured with a pinch of sugar and lemon juice.
Here is everything you will need, plus ingredients substitute ideas.
Potatoes – choose larger potatoes so you get thick-cut “chips”. Any style of white potatoes will work fine
Oil – Olive oil, sunflower oil or vegetable oil is best as they have less flavour than other oils
Cumin seeds – for tempering
Spices – red chilli powder, turmeric powder, ground cumin and coriander and garam masala
Lemon juice – either fresh or bottled. Alternatively, you can use Amchoor / dry mango powder
Sugar – this is optional but helps bring out the flavours.
Salt – fine sea salt or Himalayan Pink
Fresh coriander leaves for garnishing
Optional herbs and spices :- feel free to add red chilli flakes if you don’t have red chilli powder. Mustard seeds can be used in replace of cumin seeds. Freshly ground black pepper works well too. Use freshly chopped parsley, if coriander is not available or skip it totally.
How to make Koru Bateta Nu Shaak
(Note- Follow this step by step instructions, full printable recipe with the exact measurement is at the bottom of this post) ● In a heavy base pan or kadai heat oil, add cumin seeds. (pic 1) ● Add potato chips. (pic 2) ● Tip in all the spices. (pic 3)
● Mix well, add salt. (pic 4)
● Cover and cook. (pic 5)
● Once done, add sugar and lemon juice. Mix again and serve. (pic 6)
How to store potato curry?
Refrigerator – once the curry has cooled, store in the fridge in a container immediately as potatoes can go off quickly. The curry will stay fresh for around 2/3 days.
Freezer – I do not recommend freezing the curry as the potatoes will lose their texture when defrosted and will go watery.
What to serve with dry potato curry?
This easy potato chips curry is versatile and go with just about anything. Serve it for breakfast, lunch or dinner on any day. Here are a few favourite options.
Potato being full of carb, we love to pair it with protein-packed and vegetable dish but SOMETIMES we love to have it with another carb dish too.
▸For an Indian style, breakfast serve with Masala Bhakhri , Poori , Crispy Ajwain Paratha and plain yogurt.
▸Pair it with Waffle Idli Delight
▸Serve with Easy Instant Pot Gujarati Chana Daal , Trevti Daal with Spinach Afghan Lubya or Mag Nu Saak (Green Moong Curry)
▸Turn them into potato tacos with tortilla wrap or kathi roll with paratha and serve with Tropical Mango Salsa , Green chaat chutney and Raw mango, Red Chilli and Garlic Chutney .
▸Pair it with Punjabi Saag-Paneer or Baingan-Methi Curry.
▸Serve alongside with this ultimate Keri-Tandaljo Thepla (Raw mango and amaranth leaves flatbread).
▸For a complete Indian vegan meal, enjoy with Tofu Dum Kali Mirch , Coconut and almond rice , red kidney beans and sweet corn curry and roti.
▸Top with a dollop of Roasted tomato raita or Mixed fruit and nut raita for a mono meal.
Tip:
Use a heavy bottom non-stick pan for this curry otherwise the potatoes will stick and the spices will burn.
You do need to generously add oil to allow the potatoes to cook without burning. You can also sprinkle a tbsp of water during the cooking process to prevent sticking.
Equipment/Tools
- Heavy-based non-stick pan with lid 2. Spatula
Easy Indian Potato Curry recipes:
Gujarati Jamanvar Bateta Nu Saak – Potato Curry with gravy – vegan
Marwari Dum Aloo – Easy baby potato curry – can be made vegan
Potatoes in Peanut Gravy – vegan
Potatoes in Yogurt Gravy – use non-dairy yogurt to make vegan.
Aloo Tamatar Ki Sabji – Vegan without onion-garlic
Easy Potato Chips Curry – Dry
Ingredients
- 3 large potatoes approximately 400g
- 5 tbsp oil
- 1 tbsp. cumin seeds
- Pinch asafoetida hing
- 1 tsp. red chilli powder
- 1 tsp. turmeric powder
- 2 tsp. ground cumin and coriander
- ½ tsp. garam masala
- ½ tsp. sugar optional
- 1 tsp. lemon juice
- 2 tbsp. coriander finely chopped
Instructions
- Peel the potatoes and cut it into lengthwise in thick-cut chips.
- Wash it in clean water.
- In a heavy-based pan or kadai, heat oil on medium heat.
- Add cumin, once splutter add hing.
- Tip in the potatoes and stir.
- Add all the spices and salt.
- Mix well, cover with a lid and turn the heat lowest.
- After 7-8 minutes, check the potatoes and give it a stir.
- Make sure it doesn’t stick at the base of the pan.
- Let it cook till done.
- Turn off the heat, add sugar and lemon, mix.
- Garnish it with finely chopped coriander.
- Serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Easy Potato Chips Curry – Dry
Ingredients
- 3 large potatoes approximately 400g
- 5 tbsp oil
- 1 tbsp. cumin seeds
- Pinch asafoetida hing
- 1 tsp. red chilli powder
- 1 tsp. turmeric powder
- 2 tsp. ground cumin and coriander
- ½ tsp. garam masala
- ½ tsp. sugar optional
- 1 tsp. lemon juice
- 2 tbsp. coriander finely chopped
Instructions
- Peel the potatoes and cut it into lengthwise in thick-cut chips.
- Wash it in clean water.
- In a heavy-based pan or kadai, heat oil on medium heat.
- Add cumin, once splutter add hing.
- Tip in the potatoes and stir.
- Add all the spices and salt.
- Mix well, cover with a lid and turn the heat lowest.
- After 7-8 minutes, check the potatoes and give it a stir.
- Make sure it doesn’t stick at the base of the pan.
- Let it cook till done.
- Turn off the heat, add sugar and lemon, mix.
- Garnish it with finely chopped coriander.
- Serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Sweetcorn and Peanut Curry – Kasoli nu Saak
What is Kasoli and Jugu Nu Saak?
In Swahili ‘Kasoli’ translates as ‘Sweetcorn’, ‘Jugu’ as ‘Peanuts’ and ‘Saak’ means ‘Curry’. This sweetcorn and peanut curry or Makai ki Sabji is not too spicy, but creamy, mild and sweet without any addition of any sweetener.
It is specifically a Corn on the cob curry and so fun to relish with your hands. This easy, quick and fuss-free recipe requires only a handful of ingredients.
This is a great sweetcorn curry for chapatis /rotis as it is cooked in a creamy and thick peanut gravy.
If it is made with loose sweetcorn then it pairs so well with steamed plain rice or cumin rice.
Many East-African Gujaratis love to pair this curry with deep-fried Indian bread Poori or Masala Poori for Sunday breakfast.
In our family, we enjoy with phulka roti or sometimes Coconut Milk Paratha and Mixed Fruit & Nut Raita. or Butternut Squash Raita .
Whilst we are on the topic of East Africa , here is a quick cheat sheet of Swahili words that I have learnt over the years! Jikoni-Kitchen Bakudi-small bowl Sani-Plateoh and definitely ..Hakuna Matata bana 😁
Corn-on-the-cob and Peanut Curry
To make Corn on the cob sweetcorn curry with peanut gravy you will need:
Variations
Tips:
How to make Kasoli nu Saak step by step and video
What to serve with Sweetcorn and Peanut Curry
- If using loose sweetcorn, this curry will go wonderfully with fluffy Ghee rice or Khada Masala Rice
- Why not serve with Gujarati Kadhi for a more complete meal.
How to store
More sweetcorn recipes
SWEETCORN AND PEANUT CURRY-KASOLI NU SAAK
Ingredients
- 500 g corn on the cob frozen
- 6-8 tbsp. peanuts powderd in a mixi
- 1 medium onion pureed
- 4-5 cloves garlic pureed
- 2 tbsp green chilli-ginger pureed
- ¾ cup tomato puree
- 1 tsp red chilli powder
- 2 tsp dry coriander and cumin powder
- 1 tsp turmeric powder
- ¼ to ½ tsp garam masala powder
- Salt to taste
- 3-4 tbsp oil
- 2 tbsp cilantro Freshly chopped
Instructions
- Cook cobs in Microwave for 5 minutes with few spoons of water.
- Cut into small pieces.
- In a heavy bottom pan, heat the oil, add mustard seeds.
- Once seeds splutter add the onion-garic, chilli-ginger puree and cook till oil starts separating.
- Now add tomato puree and cook till all moisture leaves the pan, add all the masala and salt, cook about 2 minutes more.
- Add salt and 500ml water.
- Bring the water to boil, add corn-on-the-cob and peanut powder.
- Cover the pan with the lid and cook the curry for at least 10 minutes.
- Once the curry starts to thicken up turn off the heat.
- The gravy thickens up more while gets cool.
- Enjoy hot with roti or paratha.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted on 12th January 2010 but I have updated the post since with newer photos and content.
