Sukha Bateta Nu Shaak (potato cashew curry)

April 7, 2012


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?


Sukha Bateta Nu Shaak


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


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.


taken from this wonderful blog k.o rasoi


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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