You will find this Jamanvar Bateta 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 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 puri, it goes so well with gujarati rotli, Bhakri 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) 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! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
Instagram Facebook Pinterest YouTube
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.
