Sukha Bateta Nu Shaak

Mashed boiled potatoes in spices


  • 1 kilogram potatoes, peeled, diced, cubed and boiled in salt water till tender.
  • 3 tablespoons ghee
  • 2 teaspoons whole cumin seeds
  • 6 curry leaves
  • ¼ tsp asafoetida (optional)
  • 2 1/2 teaspoons green chilli
  • 3 teaspoons ginger, minced
  • 15 whole cashew nuts
  • 3 tablespoons concentrated tomato purée
  • 1/4 teaspoon turmeric
  • 3 tablespoons chopped coriander
  • 2 tablespoons lemon juice
  • 2 teaspoons sugar
  • 1 teaspoon ground black pepper
  • Salt to taste


  1. Heat ghee. Roast cumin seeds, ginger, chillies, curry leaves, asafoetida and cashew nuts. Saute for few minutes till nuts are brown.
  2. Add tomato puree, turmeric and cook for 2-3 minutes.
  3. Add boiled potatoes. Mix and cook covered. Mash few pieces of potatoes to adjust consistency.
  4. Cook on low heat for 10 minutes till all water is absorbed.
  5. Adjust taste with salt, sugar, lemon and black pepper.
  6. Garnish with coriander leaves. Serve sukha batata nu shaak with hot puffed puris and yogurt.

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