Gujarati Potatoes with Sesame Seeds. Indian Spiced Potatoes with sesame seeds and peanuts. Vegan Gluten-free Soy-free Indian Gujarati Recipe. Bateta Nu Shaak.
Potatoes are made in various ways in many regional cuisines in India. Roasted with whole spices, roasted with garam masala, crisped up with rice flour, curried with tomato curry, paired with other vegetables and so on.
There are also several family recipes with a twist that often become a favorite. These Gujarati potatoes are a variation of the dish one of my friends often had in her tiffin(lunch box) in middle school. Simply spiced with whole spices and finished with toasted sesame seeds or peanuts. This dry Bateta nu shaak is easy and flavorful. These potatoes make a great side or addition to an Indian meal. They also are a fun addition to wraps and sandwiches.
Gujarat is a state in western India and has its own cuisine. The cuisine is known for simple flavors, celebrating vegetarian food, many interesting snacks (farsan), and some sweetness in savory dishes.
More Batata from the blog
- Indian Spiced Mashed potatoes. So Good!
- Potato spinach lentil curry. Instant Pot
- Spiced Potato and Cauliflower– Gobi Aloo
- Potato Quinoa Patties
- Potatoes in tomato curry
If you make these potatoes, let me know how they turned out and how you served them!
Summer heat has started claiming its casualties. The temperature inside a car even with windows cracked open can reach heatstroke temperature anywhere from 120 to 170 degrees within 15 minutes. Please leave the dogs at home. Dogs cannot sweat and cool down.
Make these into wraps or add to a bowl.
Gujarati Potatoes with Sesame Seeds - Bateta Nu Shaak
- 1 tsp organic safflower or coconut oil
- 1/2 tsp (0.5 tsp) mustard seeds
- 1/2 tsp (0.5 tsp) cumin seeds
- 2 Tbsp sesame seeds
- 1 tbsp minced ginger or paste
- 1 tbsp minced garlic
- 2 tsp minced green chile or paste 1 hot green chile
- 1 tsp coriander powder
- 1 tsp dried fenugreek leaves kasuri methi - optional
- 1/2 tsp (0.5 tsp) turmeric powder
- 1/3 tsp (0.33 tsp) or more cayenne/red chili powder
- 3/4 tsp (0.75 tsp) salt
- 3.5 cups (735 g) cubed potatoes 1/2 inch 3 med potatoes
- 1 Tbsp toasted sesame seeds dried or fresh coconut flakes or crushed roasted peanuts for garnish
- cilantro and lemon juice for garnish.
- Heat oil in a large skillet at medium heat. When the oil is hot, mustard and cumin seeds and let them sizzle for 30 seconds. Add sesame seeds and cook them for half a minute or until they start to change color. Add ginger, garlic, chile and cook for a minute. Add the ground spices and mix and cook for a minute.
- Add potatoes and salt and mix in. Cover and cook for 15 minutes. Stir once in between and add 1-2 Tbsp or so water to deglaze if needed.
- Reduce heat to medium low and cook for another 10 minutes or until potatoes are tender and cooked through and starting to crisp on the edges. Garnish with cilantro and lemon juice. Garnish with toasted sesame seeds or coconut or chopped roasted peanuts and serve as a part of a meal with Dals/Curries, or make wraps with spiced beans/chickpeas, greens and chutneys of choice. .