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Tindora Batata Nu Shaak is a quick and easy dish made with tindora (tindli) and potatoes. It is seasoned with simple spices and enhanced with coarsely crushed peanuts and sesame seeds, adding a nutty flavor that elevates the dish to a whole new level. This sabzi has a slightly spicy, tangy, and savory flavour profile, making it perfect as a side dish or a main course, served with roti or rice.
In this recipe, I share a few tips to make tindora sabzi quickly while achieving the delicious taste often found in Gujarati wedding feasts. Give it a try!
Key Tips for Making Delicious Tindora Batata Nu Shaak:
- Cutting the Vegetables: I slice the tindora into medium-thick pieces. Avoid cutting them too thin, as they can become mushy while cooking. Similarly, I cut the potatoes into medium-sized chips so they absorb the masala well.
- Frying for Texture: I fry the tindora and potato slices over medium-high heat. This not only accelerates the cooking process but also creates a crispy outer layer, enhancing the sabzi’s flavor. Instead of deep frying, you can shallow fry the tindora and potato slices using less oil. However, avoid covering them while shallow frying to maintain their crispiness.
- Enhancing Flavour: I add coarsely crushed peanuts and sesame seeds, which not only thicken the sabzi but also enhance its taste.
- Balancing the Taste: The best tindora batata nu shaak has a perfect balance of spiciness, tanginess, and a hint of sourness.
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Recipe videoย
Tindli batata nu shaak recipe | Gujarati style tindora batata nu shaak | tindli masala
Ingredients
- 300 grm tindora
- 300 grm potatoes
- 2-3 green chilli
- 1 inch ginger
- 5 garlic cloves
- ยผ cup coriander leaves
- ยฝ tsp turmeric powder
- 1 tbsp red chilli powder
- 2 tbsp coriander powder
- 1 tsp kitchen king masala
- 4 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Pinch of hing
- 2 dry red chilli
- Some curry leaves
- 2 grated tomatoes
- Salt to taste
- 2 tbsp peanut powder
- 2 tbsp sesame seeds powder
- ยฝ cup hot water or as required
- 2 tbsp tamarind pulp
- 1 tbsp jaggery
- Some coriander leaves
Instructions
- Wash and cut tindora into medium-thick chips. Similarly, cut the potatoes into medium-thick chips. (Refer to the video.)
- Heat oil in a pan and fry the tindora chips on medium-high flame until they become slightly crisp and 80% cooked. Remove them using a sieve and set them aside.
- In the same way, fry the potato chips until they are 80% cooked and crispy on the outside. Remove them using a sieve and set them aside.
- In a mixing bowl, add ยฝ tsp turmeric powder, 1 tbsp Kashmiri red chili powder, 2 tbsp coriander powder, and 1 tsp kitchen king masala. Add a little water to make a masala paste and keep it aside.
- In a blender jar, add 2 green chilies, 1-inch ginger, 5 garlic cloves, and ยผ cup coriander leaves. Grind them into a paste without adding water. The green paste is ready; keep it aside.
- Heat 4 tbsp oil in a kadai. Add 1 tsp mustard seeds, 1 tsp cumin seeds, a pinch of hing, 2 dry red chilies, and curry leaves. Sautรฉ for a few seconds.
- Then, add the green chili-ginger-garlic paste and sautรฉ until the oil separates from the sides.
- Next, add the prepared masala paste and sautรฉ until the oil releases from the sides.
- Now, add 2 grated tomatoes and salt. Sautรฉ until the oil releases from the sides of the gravy.
- Then, add 2 tbsp coarsely crushed peanut powder and 2 tbsp coarsely crushed sesame seed powder. Mix well and cook until the oil separates from the sides.
- Add the fried tindora and potato chips to the gravy and mix well.
- Pour in ยฝ cup hot water and mix. Cover and cook on low flame for 5-7 minutes.
- Finally, add 2 tbsp tamarind pulp and 1 tbsp jaggery. Mix well.
- Tindora Batata Nu Shaak is ready! Serve it hot with roti or rice.
Notes
- Cut tindora into medium-thick chips. Do not cut them into thin chips.
- Fry tindora on a medium-high flame. Do not fry it on a low flame.
- Masala paste enhances the taste of the sabzi.
- You can use garam masala instead of kitchen king masala.
- The addition of green chili-ginger-garlic-coriander paste to the tempering enhances the taste of the sabzi.
- Coarsely crushed peanuts and til give thickness to the gravy and enhance the taste of the sabzi.
- Tamarind pulp enhances the taste of the sabzi. You can use lemon juice instead.
- Tindora batata nu shaak taste great when it prepared slightly spicy and serve hot.
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