Jamanvar Bateta nu Shaak is a unique Gujarati style potato curry with a gravy of spices, tamarind and jaggery. It is especially served at weddings or special occasions so is known as lagan style shaak.

gujarati jamanvar bateta nu shaak served in a thali.

You will find this Jamanvar Batata nu Shaak at special occasions such as weddings or as part of a festive Gujarati thali.

Afterall, jamanvar translates to feast so it is prepared a bit differently to the usual gujarati potato curry. In this recipe whole spices added to bring out flavour, aroma and texture to the dish.

It is a no onion garlic, tomatoes or chilli ginger recipe. The skin is left on the potatoes and the gravy is sweetened with jaggery.

A jamanvar thali typically consists of a undhiyu, bateta nu shaak gujarati dal, boiled basmati rice, poori, a farsan such as lilva kachori, gujarati bateta vada and a sweet like shrikhand or gor (jaggery) churma ladva.

jamanvar bateta shaak served with poori in the plate.

Ingredients notes

Potatoes – use starchy potatoes where possible as they will become soft and mushy and lead to a thicker gravy.

Oil – any flavourless oil works.

Whole spices – Cumin seeds, mustard seeds, cloves, cinnamon and star anise.

Dry red chillies

Hing – also known as asafoetida.

Spice powders – red chilli powder, turmeric powder, ground cumin and coriander, garam masala, kashmiri chilli powder

Jaggery – adds sweetness to the gravy.

Tamarind paste – if you do not have tamarind paste, soak a small piece of tamarind in warm water and add the water to the gravy

Coriander leaves – finely chop the leaves for garnishing.

How to make it

Cut and rinse the potatoes, leave the skin on. Heat oil in a pan, add cumin, mustard seeds, hing, red chilies, and spices. Once fragrant, add the potatoes, then season with chili powder, turmeric, cumin, coriander, garam masala, and salt. Stir and cook for a minute, then add water.

Cover and cook the potatoes until tender but not mushy. Add tamarind paste, jaggery, and more water if needed. Mash a few potatoes to thicken the gravy, then cover and cook a little longer.

Turn off the heat and let the curry sit for a few minutes to thicken further. Garnish with coriander and serve hot with Bhakhri, roti, puri, or paratha.

Serving

Although this shaak served in a festive thali along with Gujarati puri, it goes so well with gujarati rotli, bhakhri or plain parathas too.

Storage

Refrigerator – store leftover shaak in an airtight container and keep in the fridge for up to 3 days. Reheat on the stove or microwave. This shaak’s raso (gravy) gets thicker once it cools, you may need a couple of tablespoons of water.

Freezer – I do not recommend freezing the curry as potatoes loose their texture upon defrosting.

lagan style bateta nu shaak served with two serving spoons on the side.

Other Gujarati Shaak Recipes

Fulavar Bateta Nu Shaak (cauliflower and potato)

Sukhi Bhaji

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