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Gujarati Onion & Potato Curry Recipe| Kanda Bateta Nu Shak | Onion Potato Tomato Curry | Vegan Curry

Updated: 6 days ago

This recipe is of the first curry I learned to make! The technique is simple just like the ingredients and, sometimes, simple is best!


This dish always takes me back to my childhood, learning to make this curry and then making it all by myself for my elderly grandparents when I was only 12 years old! They were impressed and my love for cooking began its journey.


This curry goes very well with Khichdi and Kadhi, both of which I will be posting soon!


In the mean time, please enjoy!



Onion & Potato Curry Recipe Cooking Time 45 Minutes (Approx)

Serves 3-4 People

INGREDIENTS:


· 6 - 7 Small Potatoes (about 500g)

· 1 Medium Onion

· 1 Medium, Red, Ripe Tomato, chopped

· 1/4 Cup (60ml) Oil

· 1/4 tspn Mustard Seeds

· 1/2 tspn Cumin Seeds

· 1/2 Turmeric

· 1/2 tspn Red Chili Powder

· 1/2 Ginger-Garlic-Chili Paste

· 2 tspn Coriander-Cumin Powder

· 1 tspn Salt

· 1 Tbspn Tomato Puree

· 1 1/2 to 2 Cups Boiling Water

· Coriander for Garnishing

METHOD:


Peel and slice the Onion by cutting it in half lengthwise, then cutting again crosswise, then slicing. Don't make the slices too thin.


Peel, wash and cut the Potatoes into chunks about 3 - 4cm big.


Heat up your pan on medium high (7 on my hob) for a few minutes.


Add the Oil and let it heat up a bit.


Add the Mustard Seeds and let them pop. Keep the lid handy!


Once they start popping, add the Cumin Seeds and let them sizzle for a few seconds.


Then add the Onions and Potatoes. Stir.


Add all the spices and mix them in well. Let this cook covered for 1 - 2 minutes but make sure it doesn't burn.


Mean while, put some water in a kettle to boil.


Then give the curry a good stir to scrape the fried masala stuck to the pan.


Add the Tomato Puree and 1 Cup (240ml) of Hot Water and stir this well. Then cover.


Turn down the heat to medium low (3 on my hob) and let the curry cook slowly for a good 10 minutes.


After 10 minutes, check on the curry to make sure it is not sticking. Stir and add Water if needed.


Continue Cooking until the potatoes break fairly easily when broken with the spatula.


Add the chopped Tomatoes and Water if needed.


Let this cook covered until the Tomatoes are completely softened.


Turn off heat and garnish with chopped Coriander.


Enjoy with hot Roti, Khichdi and Kadhi!



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