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Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 4 large potatoes
  • 10-12 cloves of garlic the small ones we get in India
  • 2-3 teaspoons red chilli powder we use a mix of Kashmiri and reshampatti
  • 1/2 teaspoon turmeric/haldi powder
  • 2 teaspoons dhana-jeeru powder/coriander and cumin powder
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon hing/asafoetida
  • 3 tablespoons oil
  • salt to taste
  • 2 tablespoons chopped coriander to garnish

Method
 

  1. In a mortar and pestle pound the garlic cloves and red chilli powder to a fine paste.
  2. Wash, peel and chop the potatoes into equal sized cubes. Do not chop them small.
  3. Place a kadai on a medium flame.
  4. Once it warms up, add the oil. Allow the oil to heat up.
  5. Add cumin seeds and hing.
  6. As the cumin sizzle, add the pounded garlic and fry it for couple of minutes until the raw smell of garlic fades.
  7. Add the turmeric and coriander+cumin powder. Sauté the spices for half a minute.
  8. Stir in the chopped potatoes. Mix them well in the cooking garlic and spices.
  9. Add 2 cups of water and salt. Mix it all well.
  10. Cover and simmer the potatoes. The finished shaak will have a thick curry, add warmed water if needed.
  11. Cook till the potatoes are cooked yet firm, there will be some curry and some oil floating on the top.
  12. Turn off the flame, garnish with coriander and serve hot with Bhakhiri or bajra/jowar rotla.

Notes

The Lasaniya Bataka is a red-red looking shaak. Thanks to Covid I did not have my blend of chilli powder I bring from Ahmedabad every year in May. As mentioned use Kashmiri chilli powder for colour and reshampatti (or similar) chili powder for heat. Cook the Shaak on medium flame. There has to be some curry as well. Mine got absorbed during the shoot.🤦🏽‍♀️