The quintessential combination! Bataka nu Shaak + Home Made Shrikhand + Rotli! Recipe: Bataka na Shaak In a pressure cooker, heat oil & crackle some mustard seeds. Add Hing, chopped curry patta. Add Haldi, Lal Mirch Powder, Dhanajeera power. Give a quick 5 seconds sauté. The leaves cackle and you add raw puree of tomatoes + green chillies. Cook and reduce, until it releases oil. Add Garam Masala or Kitchen King Masala, and a lil of each: haldi, laal mirch, dhanajeera. Now, add diced raw potatoes. Add only enough water to drown the potatoes. Season with salt + jaggery, to taste. Pour in a thin slurry of besan+water to ensure that the gravy has some body to it. Pressure cook for four whistles, on medium flame. Allow time to rest, until the cooker calms down. Open and add Methi no masalo. If the tomatoes haven't added enough sourness, you can calibrate it by adding some amchur at the end. Add chopped coriander before serving, as an important ingredient and not merely as a garnish. Have fun! Don't forget to let us know how it turns out ❤️

FiAStaysAtHome, DiscoverCreateCelebrate, Foodaholics, FoodaholicsInAhmedabad, ShareTheRecipe, SpreadTheLove

Foodaholics in Ahmedabad,  FiAStaysAtHome, DiscoverCreateCelebrate, Foodaholics, FoodaholicsInAhmedabad, ShareTheRecipe, SpreadTheLove

The quintessential combination!
Bataka nu Shaak + Home Made Shrikhand + Rotli!
Recipe: Bataka na Shaak

In a pressure cooker, heat oil & crackle some mustard seeds.
Add Hing, chopped curry patta.
Add Haldi, Lal Mirch Powder, Dhanajeera power. Give a quick 5 seconds sauté.
The leaves cackle and you add raw puree of tomatoes + green chillies.
Cook and reduce, until it releases oil.
Add Garam Masala or Kitchen King Masala, and a lil of each: haldi, laal mirch, dhanajeera.
Now, add diced raw potatoes.
Add only enough water to drown the potatoes.
Season with salt + jaggery, to taste.
Pour in a thin slurry of besan+water to ensure that the gravy has some body to it.
Pressure cook for four whistles, on medium flame.
Allow time to rest, until the cooker calms down.
Open and add Methi no masalo. If the tomatoes haven't added enough sourness, you can calibrate it by adding some amchur at the end.
Add chopped coriander before serving, as an important ingredient and not merely as a garnish.

Have fun! Don't forget to let us know how it turns out ❤️ #FiAStaysAtHome #DiscoverCreateCelebrate #Foodaholics #FoodaholicsInAhmedabad #ShareTheRecipe #SpreadTheLove

The quintessential combination! Bataka nu Shaak + Home Made Shrikhand + Rotli! Recipe: Bataka na Shaak In a pressure cooker, heat oil & crackle some mustard seeds. Add Hing, chopped curry patta. Add Haldi, Lal Mirch Powder, Dhanajeera power. Give a quick 5 seconds sauté. The leaves cackle and you add raw puree of tomatoes + green chillies. Cook and reduce, until it releases oil. Add Garam Masala or Kitchen King Masala, and a lil of each: haldi, laal mirch, dhanajeera. Now, add diced raw potatoes. Add only enough water to drown the potatoes. Season with salt + jaggery, to taste. Pour in a thin slurry of besan+water to ensure that the gravy has some body to it. Pressure cook for four whistles, on medium flame. Allow time to rest, until the cooker calms down. Open and add Methi no masalo. If the tomatoes haven't added enough sourness, you can calibrate it by adding some amchur at the end. Add chopped coriander before serving, as an important ingredient and not merely as a garnish. Have fun! Don't forget to let us know how it turns out ❤️ #FiAStaysAtHome #DiscoverCreateCelebrate #Foodaholics #FoodaholicsInAhmedabad #ShareTheRecipe #SpreadTheLove

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