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
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 lid2. 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
