Bataka-Tameta Nu Shak (Potato-Tomato Curry)

Make this comforting Gujarati potato and tomato curry in under 30 minutes. It's a quick, saucy weeknight meal.

Ingredients

• 2 tablespoons ghee or vegetable oil
• 1 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 0.5 teaspoon asafoetida (hing)
• 2 medium potatoes
• 2 medium tomatoes
• 1 medium green chili
• 0.5 medium lemon
• 1 tablespoon fresh ginger
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 0.5 teaspoon cumin powder
• 0.5 teaspoon garam masala
• 1.5 teaspoons salt
• 0.5 teaspoon sugar
• 0.25 cup fresh coriander leaves
• 0.75 cup water

Instructions

1. Peel 2 medium potatoes and cut them into 1-inch cubes. Wash them thoroughly and set aside.
2. Wash 2 medium tomatoes, remove the core, and chop them into small pieces. Set aside.
3. Finely chop 1 medium green chili. Grate or finely chop 1 tablespoon fresh ginger. Set these aside.
4. Heat 2 tablespoons ghee or vegetable oil in a medium pot or heavy-bottomed pan over medium heat.
5. Add 1 teaspoon mustard seeds to the hot ghee or oil. Once they start to splutter, add 0.5 teaspoon cumin seeds and 0.5 teaspoon asafoetida (hing). Cook for 30 seconds until aromatic.
6. Add the chopped 1 medium green chili and 1 tablespoon grated fresh ginger to the pot. Cook for 1 minute, stirring constantly.
7. Add the cubed 2 medium potatoes to the pot and stir well to coat them with the spices. Cook for 2-3 minutes, stirring occasionally.
8. Stir in 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and 0.5 teaspoon cumin powder. Mix well, ensuring the potatoes are evenly coated with the spices. Cook for 1 minute.
9. Add the chopped 2 medium tomatoes to the pot, along with 1.5 teaspoons salt and 0.5 teaspoon sugar. Stir well.
10. Pour in 0.75 cup water, bring the mix to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 10-12 minutes, or until the potatoes are tender.
11. Once the potatoes are tender, stir in 0.5 teaspoon garam masala. Squeeze in the juice from 0.5 medium lemon.
12. Wash and chop 0.25 cup fresh coriander leaves. Stir most of the chopped coriander leaves into the curry, reserving some for garnish.
13. Serve hot, garnished with the remaining fresh coriander leaves. This dish pairs perfectly with fresh roti, paratha, or steamed rice.

View the interactive Bataka-Tameta Nu Shak (Potato-Tomato Curry) recipe