Batata Nu Shak (Potato Curry)

Name: Batata Nu Shak (Potato Curry)
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 pinch asafoetida powder; 1 teaspoon chickpea flour (besan) (optional); 1 teaspoon cumin seeds; 1 teaspoons fennel seed; 2 Tbsps chopped fresh cilantro; 1 Tbsp grated fresh ginger root; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoons ground red pepper; 1 teaspoons ground turmeric; 1 teaspoon mustard seeds; 1 small onion, chopped; 2 Tbsps peanut oil; 946 milliliters peeled and cubed potatoes; 2 dried red chile peppers; 4 servings salt to taste; 1 tomato, chopped; 473 milliliters water; 1 teaspoons white sugar

Batat This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Heat the oil in a skillet over medium heat. Fry the cumin seeds, mustard seeds, fennel seeds, and red chile peppers in the oil until the seeds begin to splutter. Stir the asafoetida powder into the mixture.

Ingredients you will need

Asafoetida

Red Chili Pepper

Mustard Seeds

Fennel Seeds

Cumin Seeds

Seeds

Cooking Oil

Equipment you will use

Frying Pan

Add the onion, ginger, and turmeric; cook and stir for a few minutes.

Ingredients you will need

Turmeric

Ginger

Onion

Add the tomato and simmer until the tomatoes are soft.

Ingredients you will need

Tomato

Sprinkle the ground cumin, coriander, and ground red pepper over the mixture.

Ingredients you will need

Ground Cayenne Pepper

Ground Cumin

Coriander

Fold the potatoes into the mixture until coated.

Ingredients you will need

Potato

Pour the water into the skillet; season with the sugar and salt. Cover and cook until the potatoes are tender, about 20 minutes. The gravy should be nicely thickened. If not, add a teaspoon of chickpea flour to thicken it.

Ingredients you will need

Chickpea Flour

Potato

Gravy

Sugar

Water

Salt

Equipment you will use

Frying Pan

Garnish with the cilantro to serve.

Ingredients you will need

Cilantro

Equipment

Frying Pan

Ingredients

Servings:

1pinch

asafoetida powder 1teaspoon

chickpea flour (besan) (optional)1teaspoon

cumin seeds 1teaspoons

fennel seed 2Tbsps

chopped fresh cilantro 1Tbsp

grated fresh ginger root 1teaspoon

ground coriander 1teaspoon

ground cumin 1teaspoons

ground red pepper 1teaspoons

ground turmeric 1teaspoon

mustard seeds 1small

onion, chopped 2Tbsps

peanut oil 946milliliters

peeled and cubed potatoes 2

dried red chile peppers 4servings

salt to taste 1

tomato, chopped 473milliliters

water 1teaspoons

white sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Leo Steen Saini Vineyard Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 24 dollars per bottle.