Sukha Bateta Nu Shaak (potato cashew curry)

THIS.

i think i need a few weeks of intense study in gujarati cooking so i can learn how to make really flavorful dishes really simply and with elegance.

what’s your favorite gujarati recipe?

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Sukha Bateta Nu Shaak

Ingredients

1kg potatoes, peeled and diced into 1 inch cubes, then boiled in salted water until tender, drain
3 tbsp ghee
2 tsp whole cumin seeds
6 curry leaves
¼ tsp asafoetida (optional)
2 tsp green chilli, or to taste
3 tsp ginger, minced
10-15 whole cashew nuts
3 tbsp concentrated tomato purée
¼ tsp turmeric
3 tbsp chopped coriander
2 tbsp lemon juice
2 tsp sugar
1 tsp ground black pepper
Salt to taste

Method

1. Heat the ghee in a large non-stick pan, add the cumin seeds, ginger, chillies, curry leaves, asafoetida and cashew nuts. Sauté for a couple of minutes until aromatic and the cashews become golden. Add the tomato puree and turmeric and cook for a further 2 minutes.

2. Add the boiled potatoes, reserving around 6-7 pieces. Mix gently and cook on a low heat. Meanwhile, mash the reserved potato cubes and mix into the rest of the potato curry. Cook on a very low heat for another 8-10 minutes, avoiding too much mixing. Add the salt, sugar, lemon, coriander and black pepper and remove from the heat.

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taken from this wonderful blog k.o rasoi

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simple, delicious, sweet and sour potato dish – the cashews add something wonderful, don’t skip ’em! (i doubled the amount of cashews called for in the recipe, and recommend it!)

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