Bateta nu Saag (Tangy Potato Curry)

Tangy Potato Curry

Simple recipe to make a basic potato curry. If you don’t have curry leaves, you can leave it out.

Recipe: Bateta nu Saag

Also known as: Tangy Potato Curry

Categories: Main Dishes; vegetables

Accompaniments: Chevro/Crushed plain chips/Lassi Khichri

Servings: 4


  • 3 medium-sized potatoes
  • 1 Tbsp oil
  • 5-6 curry leaves (limro)
  • 1/2 tsp mustard seeds (rai seeds)
  • 1 tsp cumin seeds (jeeru seeds)
  • 2 Tbsp tomato puree, heaped
  • 1 tsp garlic paste
  • 1/2 tsp turmeric powder (hardar)
  • 1/2 tsp chili powder (or to taste)
  • 3/4 tsp salt (or to taste)
  • 2 Tbsp lemon juice (or to taste)
  • Water as needed


  • Peel and cut the potatoes into large chunks.
  • Boil the potatoes until almost done. Drain. It is important not to over cook the potatoes at this point since they will cook more later.
  • In another pot, heat the oil.
  • Add the mustard and cumin seeds and let them splutter in the oil.
  • Add the curry leaves.
  • Add the garlic paste and stir for a bit.
  • Add the tomato paste.
  • Cook till the tomato paste darkens and the oil separates.

Curry base

  • Add the turmeric, chili powder and salt. Stir it in. Taste check for salt/chili.
  • Add the potatoes and stir to coat the potatoes with the tomato mixture.

Coat the potatoes in the tomato mixture

  • Add water to cover the potatoes (about 2-3 cups) and stir gently.

Potato curry

  • Cover and simmer. Add the lemon juice before serving.


Approx. nutritional content:


2 responses to “Bateta nu Saag (Tangy Potato Curry)

  1. I thoroughly enjoy your delicious recepies and I hope you continue to add new ones. You have inspired me to cook, I am a man and you have made my life (cooking wise) so much fun.
    Thank you

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