Jamanvar Bateta nu Shaak is a unique Gujarati style potato curry with a gravy of spices, tamarind and jaggery. It is especially served at weddings or special occasions so is known as lagan style shaak.
You will find this Jamanvar Batata nu Shaak at special occasions such as weddings or as part of a festive Gujarati thali.
Afterall, jamanvar translates to feast so it is prepared a bit differently to the usual gujarati potato curry. In this recipe whole spices added to bring out flavour, aroma and texture to the dish.
It is a no onion garlic , tomatoes or chilli ginger recipe. The skin is left on the potatoes and the gravy is sweetened with jaggery.
A jamanvar thali typically consists of a undhiyu , bateta nu shaak gujarati dal , boiled basmati rice , poori , a farsan such as lilva kachori , gujarati bateta vada and a sweet like shrikhand or gor (jaggery) churma ladva .
Ingredients notes
Potatoes – use starchy potatoes where possible as they will become soft and mushy and lead to a thicker gravy.
Oil – any flavourless oil works.
Whole spices – Cumin seeds, mustard seeds, cloves, cinnamon and star anise.
Dry red chillies
Hing – also known as asafoetida.
Spice powders – red chilli powder, turmeric powder, ground cumin and coriander, garam masala, kashmiri chilli powder
Jaggery – adds sweetness to the gravy.
Tamarind paste – if you do not have tamarind paste, soak a small piece of tamarind in warm water and add the water to the gravy
Coriander leaves – finely chop the leaves for garnishing.
How to make it
Cut and rinse the potatoes, leave the skin on. Heat oil in a pan, add cumin, mustard seeds, hing, red chilies, and spices. Once fragrant, add the potatoes, then season with chili powder, turmeric, cumin, coriander, garam masala, and salt. Stir and cook for a minute, then add water.
Cover and cook the potatoes until tender but not mushy. Add tamarind paste, jaggery, and more water if needed. Mash a few potatoes to thicken the gravy, then cover and cook a little longer.
Turn off the heat and let the curry sit for a few minutes to thicken further. Garnish with coriander and serve hot with Bhakhri, roti, puri, or paratha.
Serving
Although this shaak served in a festive thali along with Gujarati puri, it goes so well with gujarati rotli , bhakhri or plain parathas too.
Storage
Refrigerator – store leftover shaak in an airtight container and keep in the fridge for up to 3 days. Reheat on the stove or microwave. This shaak’s raso (gravy) gets thicker once it cools, you may need a couple of tablespoons of water.
Freezer – I do not recommend freezing the curry as potatoes loose their texture upon defrosting.
Other Gujarati Shaak Recipes
Sev Tameta Nu Shaak
Tindora Nu Shaak
Khatta Mag
Kala Chana Nu Shaak
Fulavar Bateta Nu Shaak (cauliflower and potato)
Sukhi Bhaji
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Gujarati Batata Nu Shaak
Equipment
- Kadai or pan
Ingredients
- 5 large potatoes approx 500 grams
- ⅓ cup oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ¼ teaspoon hing
- 2 dry red chillies
- 1 tablespoon whole spices cloves, bay leaf, cinnamon and star anise
- salt
- 2 tablespoon jaggery
- 4 tablespoon tamarind paste
- 1 tablespoon Kashmiri chilli powder
- ½ tablespoon turmeric powder
- 2 tablespoon ground cumin and coriander
- ½ teaspoon garam Masala
- 3 tablespoon coriander leaves
Instructions
- Wash potatoes thoroughly and cut into desired size.
- Heat oil in a kadai or pan, add cumin and mustard seeds.
- Once they crackle, add hing, dried red chillies and whole spices. Sauté for few seconds, and add cut potatoes without water.
- Mix everything and let the potatoes cook for one minute.
- Add red chilli powder, turmeric powder, ground cumin and coriander, garam masala and salt.
- Let the masala cook for a few seconds then add water.
- Cover the kadai with the lid and let the potatoes cook.
- Make sure curry doesn’t get dry as we need to keep a gravy.
- Once the potatoes are almost cooked, but not mashed add tamarind paste and jaggery.
- If needed add a little water.
- Once again cover the pot, and cook the potatoes until they are soft. To thicken the gravy, you can mash a few potatoes.
- Switch off the heat and allow the gravy to thicken.
- Garnish with chopped coriander.
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 recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2016.
Gujarati Batata Nu Shaak
Equipment
- Kadai or pan
Ingredients
- 5 large potatoes approx 500 grams
- ⅓ cup oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ¼ teaspoon hing
- 2 dry red chillies
- 1 tablespoon whole spices cloves, bay leaf, cinnamon and star anise
- salt
- 2 tablespoon jaggery
- 4 tablespoon tamarind paste
- 1 tablespoon Kashmiri chilli powder
- ½ tablespoon turmeric powder
- 2 tablespoon ground cumin and coriander
- ½ teaspoon garam Masala
- 3 tablespoon coriander leaves
Instructions
- Wash potatoes thoroughly and cut into desired size.
- Heat oil in a kadai or pan, add cumin and mustard seeds.
- Once they crackle, add hing, dried red chillies and whole spices. Sauté for few seconds, and add cut potatoes without water.
- Mix everything and let the potatoes cook for one minute.
- Add red chilli powder, turmeric powder, ground cumin and coriander, garam masala and salt.
- Let the masala cook for a few seconds then add water.
- Cover the kadai with the lid and let the potatoes cook.
- Make sure curry doesn’t get dry as we need to keep a gravy.
- Once the potatoes are almost cooked, but not mashed add tamarind paste and jaggery.
- If needed add a little water.
- Once again cover the pot, and cook the potatoes until they are soft. To thicken the gravy, you can mash a few potatoes.
- Switch off the heat and allow the gravy to thicken.
- Garnish with chopped coriander.
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.
This tangy and spicy Indian salad dressing is ready in less than 5 minutes. It’s made with fresh green chillies, ginger, mint and lime juice.
Vegan and gluten-free.
- Indian Salad Dressing Vinaigrette Ingredients
- How to make Indian Salad Dressing
- Variations
- Storage
- Other dressings / dips
Add a touch of Indian flair to your salads with a homemade dressing that’s bursting with bold flavours!
This zesty Indian-inspired dressing is a blend of mint, fresh green chilies, warm ginger, tangy lime juice, and smooth olive oil—a perfect balance of heat, brightness, and richness.
It is a bit like a mint dressing but with flavours from Indian cuisine.
Drizzle over Indian salads, from this Festive Diwali salad , Indian chickpea salad or mango chickpea salad to a simple salad with leafy greens.
It also goes great with these sprouted mung beans or drizzled over these masala poppadoms .
Ideal for holiday gatherings, this dressing not only adds a kick but also elevates the freshness of any salad, making it a memorable addition to your table.
Indian Salad Dressing Vinaigrette Ingredients
Fresh lemon juice or lime juice – freshly squeezed is best but bottled works too
Ginger – fresh is best.
Green chillies – alternatively use serrano pepper or jalapeno.
Sugar – alternatively use maple syrup, honey or brown sugar.
Vinegar – I used white wine vinegar.
Extra virgin olive oil
Fresh mint leaves
Salt
How to make Indian Salad Dressing
In a blender, blend together all of the ingredients until smooth.
Variations
Add a pinch of one of these Indian spices: chaat masala, red chili powder, cumin powder.
To make a creamy yogurt dressing, you can stir this dressing through thick greek yogurt.
It makes a perfect dressing for this Indian cucumber salad aka Indian Kachumber salad. It is a simple Indian side dish made with juicy tomatoes, red onion and cucumbers. I use English cucumbers but you can use Persian too.
Storage
You can prepare this salad dressing in advance and store in a sealed jar. Keep in the fridge for up to 1 week.
Other dressings / dips
Wagamama Katsu Salad Dressing
Creamy Cilantro Sauce
Asian Zing Sauce
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Indian Salad Dressing
Equipment
- Blender
Ingredients
- 1 large green chilli
- ½ inch ginger
- 2 tablespoon lime juice
- 1 teaspoon white vinegar
- 1 tablespoon sugar
- 2 tablespoon mint leaves
- 5 tablespoon oil
- salt to taste
Instructions
- Add everything in a blender jug and blend till you get a smooth dressing.
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.
