Rasawala Bateta

Rasawala Bateta was one of our favorites when we were growing up. We only got to eat this when mom ran out of other vegetables and she was left with potatoes in her pantry. If we went out for weddings, our got together with our extended family, this curry always made an appereacne. The sweetness from the potato and the tanginess from the tomatos are balanced so well and the red chili powder adds the perfect spice. It reminds me of lazy Sunday afternoons when mom made this with Hot Puris. The instant pot version is so easy and sometimes I toss it all together and set a timer for it to turn on few hours later so my husband can enjoy this for lunch. You can pair this with khichi, rotis, puris, thepla or rice.
Checkout this recipe and I am sure you will love it.
Dont fortget to tag me on Instagram when you do make this.
Prep Time 5 mins
Cook Time 20 mins
Course Brunch, lunch, Main Course
Cuisine Indian
Servings 2 people

Ingredients
  

  • 2 cup peeled and diced potatoes
  • 1 cup diced tomatoes
  • Salt as needed
  • 1 tablespoon cumin coriander powder
  • 2 teaspoon red chili powder
  • 1/2 teaspoonful turmeric powder
  • 1 tablespoon olive oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 tsp asafetida powder
  • 3 cups water
  • 1 tablespoon chopped cilantro

Instructions
 

  • Put instant pot on sauté mode, heat oil, add cumin seeds, mustard seeds and asafetida powder
  • Once it sizzles, add diced potatoes and tomatoes
  • Add the spices and mix everything well
  • Add water and close the lid and cook for 20 minutes on high pressure
  • Let it self release and sprinkle chopped cilantro
  • Serve with Hot Puris or Rotis
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