Sometimes only a simple, homely, comforting meal will do and this gujarati dish is just that! Its name is “Dungri Bateta nu Shak” which is Onions and Potato curry.
For my version I used baby potatoes and halved each one and a red onion. I prefer this chunky but if you prefer the vegetables less chunky you can cube the potatoes and chop the onions into smaller pieces.
- 8-10 baby potatoes
- One red onion
- One green chilli or two for a extra kick
- Coriander powder
- Cumin powder
- Garam masala powder
- Crushed black peppercorn
- Red chilli powder
- Cumin seeds
- Mustard seeds
- Methi seeds
- Bay leaves
- One tablespoon garlic
- One tablespoon ginger
- Half a cup of water
First par boil the potatoes for around fifteen mins so they are softened but not too mashy. Then add a dash of turmeric and salt to the water to flavour the potatoes while they are simmering away.
Meanwhile heat 2 tablespoons of ghee in a kadai or pan and then on medium heat add some cumin seeds, methi seeds and mustard seeds. Once these start sizzling add the green chillies. For a healthier version you can use coconut oil 🙂
Cook this for about 3 minutes and then add the onions, garlic and ginger.
Meanwhile drain the potatoes and then add them into the kadai or pan.
Mix up everything so that the potatoes are well covered with the existing mixture. Then add a teaspoon of cumin powder, coriander powder, half a teaspoon of red chilli powder, a quarter teaspoon of turmeric, a quarter teaspoon of salt (you can adjust this later according to taste), a teaspoon of garam masala and a quarter teaspoon of crushed black pepper.
Then pour in half a cup of water and a handful of bay leaves and let this cool till it reduces. This should take 20-30 minutes. Prick the potatoes to test for softness. If not yet ready add a bit more water and cook for a bit longer. Taste the curry to see if you need more salt.
Once ready garnish with fresh coriander leaves. Serve with chapattis and a smile 🙂