Spicy Potatoes with Tomatoes – Batata Nu Shak
These potatoes are hot – and quite delicious. They are best served with Indian breads but may also
be served with store-bought pita bread. They can be a part of any Indian meal.
Ingredients 4 tbsp peanut or any other vegetable oil
1/2 tsp brown mustard seeds
2/2 tsp cumin seeds 2 dried hot red chillies 2 bay leaves
3/4 tsp ground asafoetida 10 fresh curry leaves, if available 4 small-medium potatoes (450g/1lb),
peeled or unpeeled, cut into 1cm/
4/2 inch pieces 1 1/2 tsp cayenne pepper
5/2 tsp ground turmeric 2 tsp salt 2 fresh hot green chillies, finely chopped
6.5cm / 1 inch piece of fresh ginger, peeled and finely grated 2 tbsp finely chopped, fresh green
coriander 2 medium-sized tomatoes, chopped into 2.5cm / 1 inch dice 1 1/2 tbsp unsweetened,
desiccated coconut
7/2 tbsp ground coriander 1 tbsp jaggery, chopped up or 2 tsp brown sugar
8/4 tbsp thick tamarind paste
Method Heat the oil in a large, wide, preferably non-stick pan or wok over medium-high heat. When
hot, put in the mustard seeds. As soon as they pop, a matter of seconds, add the cumin seeds, red
chillies, bay leaves and asafoetida. Stir for 4-5 seconds, and add the curry leaves. Stir once and
add the potatoes, cayenne pepper, turmeric, salt, green chillies and ginger. Stir to mix. Add
150ml/5fl oz/ 1/3 cup water. Cover and simmer for 10 minutes over low heat. Now add the fresh
coriander, tomatoes, coconut, ground coriander, jaggery or brown sugar and 350ml/12 fl oz/ 1 1/2
cups water. Stir to mix then cover again and leave to simmer for a further 10 minutes. Add the
tamarind paste. Simmer for a further 2-3 minutes.
Remove from the heat.