Bateta Dungri nu Shaak (Gujarati-style Potato Onion Sabzi) is a spicy Indian side dish that is as satisfying to prepare as it is to eat. This classic potato and onion recipe is gluten-free and full of vibrant flavors.
Try this amazingly delicious recipe for a delightful lunch or as an addition to your dinner! You’re going to love it anyways.
As this is a Gujarati Recipe, we have also created this entire recipe in Gujarati language which you can check by clicking this link.
About Bateta Dungri nu Shak
In Gujarati, Bateta refers to Potatoes, Dungri refers to the onion, and Shaak refers to sabzi/curry.
Bateta Dungri nu shaak is the Gujarati term for Onion Potatoes which is the perfect name for such a spicy and flavorful dish. Lots of onion and dry spices are the base of this recipe.
Potatoes and onion in this recipe are complimented with various flavors, from cumin seeds, dried red chilis, green chilis, spices, curry leaves, dried mango powder, etc. All these ingredients combine to create a delicious bond of spicy and tangy flavors, making every bite of this delectable dish soft, tender, and comforting.
The best part about Bateta Dungri nu shaak is that it comes together in less than 30 minutes, and you don’t have to boil the potatoes separately. Which makes this delicious dish hassle-free and easy to make.
You can enjoy this sabzi with warm chapatis or even pair it up with some rice, as you like it.
Here is my step-by-step guide on How to make Bateta Dungri nu Shaak. Check it out
How to make Bateta Dungri nu Shaak
Bateta Dungri Nu Shaak Recipe
- 3 tbsp oil
- 2 dried red chilies
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 6-7 curry leaves
- Pinch of Asafoetida Hing
- 1 tsp Fennel seeds
- 2 tsp green chilies finely chopped
- 2 onions roughly chopped
- ½ tsp Turmeric powder
- ½ tsp Kashmiri red chili powder
- Salt to taste
- 3 Potatoes peeled and cut into cubes
- ½ tsp cumin powder
- ½ tsp coriander powder
- ¼ tsp Amchur powder Dried mango powder
- 1 cup water
- 2 Tbsp Coriander for garnishing
- 1 Tbsp sugar
- ¼ tsp garam masala
- Start by heating oil in a pan. Once the oil is heated up, add the dried red chilies and mustard seeds.
- Add in the cumin seeds, curry leaves, and asafoetida, and give this a stir.
- Next, add the chopped green chilies and fennel seeds. Saute the green chilies for a minute.
- After this, add the chopped onions and stir-fry until they turn translucent.
- Add in the spices that are turmeric, Kashmiri red chili, and salt. Give it a good mix.
- Once mixed, add in the cubed potatoes and stir well.
- Next, add cumin powder and coriander powder to the potatoes and cook for about a minute on medium-low flame.
- After this, pour in 1 cup of water and stir well. Cover and cook on low-medium heat for about 4-5 minutes.
- Once done, sprinkle some fresh coriander on top and mix. Cover and cook for another 3-4 minutes.
- Now check if the potatoes are cooked; if they aren't, don't hesitate to cook them for a couple of more minutes.
- Once the potatoes are cooked, add the amchur powder and sugar. Give it a good mix and cook for about a minute.
- Turn off the flame, garnish with fresh coriander, and serve warm.
5 Tips to make the perfect Bateta Dungri Nu Shaak
- If you use boiled potatoes to make this recipe, cook them for 1-2 minutes less, or else they will become mushy.
- Ensure the oil is evenly heated, or the spices and red chilis will burn.
- If the potatoes aren’t cooked, dont hesitate to cook them for 2-3 minutes more.
- If you don’t have cumin powder, dry roast some cumin and blend it in a mixer to prepare the powder.
- You can adjust the quantity of water according to you If you want it dry, then add less water, and if you want it to have a little gravy, then add more water to the recipe.
This is it, readers; we hope you enjoyed reading this recipe. And you are now ready to try this Bateta Dungri nu Shaak recipe!
Let us know how it turned out for you.
Until next time Happy eating!
What is the best type of potatoes for making Bateta Dungri nu Shaak?
You can use any type of potatoes that you like for this recipe. But the most commonly used potato types in Indian cooking include red-skinned potatoes, baby potatoes, yellow potatoes, and russet potatoes. You can choose any of them that is easily available to you.
What can I use in place of amchur powder?
The role of amchur powder( dried mango powder) in this recipe is to bring a touch of sourness to the dish. So if you do not have amchur powder, then this sour level can be achieved by adding some lemon juice or replacing amchur powder with anardana powder(dry pomegranate powder).
Can I use boiled potatoes to make this recipe?
Yes, absolutely; you can use boiled potatoes for making Bateta Dungri nu, Shaak. But if you use boiled potatoes, you must reduce the cooking time by 4-5 minutes.