Bamaniya Bataka nu Shak

Bamaniya Bataka nu shak is very famous in Gujarat especially during auspicious events like Pooja. It’s sweet and spicy Potato subji with gravy & indian spices.

  • 3 large potatoes
  • 4 tblsp of oil
  • 2 dry red chillies
  • 1/2 tblsp of mustard seeds
  • 1/2 tblsp of cumin seeds
  • 1 tblsp of methi (fenugreek seeds)
  • Pinch of asafoetida and turmeric powder
  • 1 tblsp of red chilly powder
  • 1 tblsp of coriander powder
  • 5-6 green curry leaves
  • Salt as per taste
  • lemon juice
  • coriander for garnish


Heat oil in a skillet and add 2 dry red chillies. Add mustard seeds and allow them to pop. Add cumin seeds and fenugreek seeds with a pinch of Asafoetida and turmeric powder. Mix in 5-6 green curry leaves. Add red chilly powder with cut potatoes and 2 cups of water. Add coriander powder. Salt as per taste. Close the lid and let it cook for about 15 -20 minutes. Add 2 tblsp of sugar & Squeeze in some lemon juice. Garnish it with coriander.


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4 Responses to Bamaniya Bataka nu Shak

  1. Bhupesh says:

    Appreciate it !!! ๐Ÿ˜€ I never used methi so next time will add that

  2. Divya says:

    I add jaggery and amchur powder instead of sugar and lemon. I have observed jaggery adds the much desired colour and texture to the shaak. Nevertheless, loved reading your blog. Also, the “honest” Tawa Pulao bit. I have got the “Honest Pavbhaji and Pulao” Masala now, hope to check asap if I manage to get any close to them. ๐Ÿ™‚

    • Thanks Divya. Yes ofcourse jaggery gives a desired texture but I just wanted to keep it simple since sometimes in US it is tough to get jaggery and amchur powder so i used the alternative. Thanks for trying my recipe.

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