Kanda batata nu shaak is a great Gujarati vegetarian dish. The onion is the perfect addition to the traditional potato shaak but is also amazing without. This spicy Gujarati onion and potato curry is great comfort food. I absolutely love potato, so adding spices to them makes this dish a total winner.
I made this Gujarati onion and potato curry recently for my friend and she loved it! She watched me cook it and noted down the recipe. When she got home she cooked it for her brother and it went down a treat! She also took my luxurious homemade granola recipe, she said she is obsessed and can’t stop eating handfuls as a snack. I think she is the most excited person about me starting this blog. Hopefully I will be able to provide her and you with some more of my delicious recipes.
You may start noticing a trend with Gujarati cooking. Most dishes include a vagar (tempering) of the spices, which is very typical in Indian cooking. The spices used are more or less the same but the art is to know how much, when to add them and which spices compliment the right vegetables. That is the main reason why mastering Gujarati cooking can be so hard. I explain more about Gujarati and Indian cooking in my post called Indian and Gujarati cooking techniques and spices.
The ingredients are very simple for this dish and easy to find. If you are learning to cook Indian or Gujarati food, this is a great dish to start. This satisfying Indian vegetarian recipe is a perfect example of why Indian food is so popular. This dish transforms basic vegetables into flavoursome meals which leave you wanting more.
Please leave me a comment and rate this recipe if you like it, I want to know if you love spice as much as I do! Share your pictures on Instagram with #prettyvegetarian.
Gujarati onion & potato curry - Kanda Batata nu Shaak
Yield 4 people
Gujarati onion and potato curry that is spicy and comforting. The ingredients are very simple for this dish and easy to find. This dish transforms basic vegetables into a flavoursome meal which leaves you wanting more.
- 600g new potatoes, sliced
- 1 medium onion, sliced
- 1½ tablespoons sunflower oil
- ½ teaspoon brown mustard seeds
- ½ teaspoon turmeric
- ¼ teaspoon asafoetida/ hing
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon red chilli powder
- 1 ½ teaspoons salt
- 2 cloves of garlic, peeled and minced
- Cut the potatoes in half and then slice evenly. Wash in cold water.
- Thinly slice the onion and set aside.
- Peel garlic and mince in a chopper or crusher.
- Heat the oil in a large pan over a medium heat for 30 seconds.
- Add the mustard seeds.
- When the mustard seeds start popping, this will happen after a minute or so, reduce the heat to low.
- Add the asafoetida and turmeric followed by the potatoes and salt, tossing occasionally.
- Let the potatoes cook for 10 minutes over a medium heat. The salt will help the potatoes to cook faster.
- Add the onions, toss, cover the pan and cook for 5 more minutes.
- Add chilli powder, crushed or minced garlic, ground cumin and coriander.
- Toss well, it’s important not to stir this shaak as it will mash up the potatoes.
- Cover the pan and allow to cook for a further 15-20 minutes until the potatoes are cooked through. Toss every 5 minutes to avoid sticking to the bottom of the pan.
- Taste and add spices accordingly and serve hot.
Amount Per Serving
% Daily Value
Total Fat 6 g
Saturated Fat 1 g
Sodium 982 mg
Total Carbohydrates 28 g
Dietary Fiber 4 g
Sugars 3 g
Protein 3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.