Kathiyawadi Batata Nu Shaak ( no onion no garlic)

To prepare Kathiyawadi Batata Nu Shaak, heat oil in a pressure cooker and add mustard seeds, cumin seeds, and a pinch of asafoetida. Once they crackle, add chopped tomatoes and mix well. Incorporate spices like turmeric, Kashmiri red chili powder, coriander powder, and salt, then add beaten curd and simmer until oil separates. Add potato cubes with kitchen king masala, coat well, and then add water and sugar. Pressure cook for 2 whistles, allow to depressurize naturally, and garnish with coriander leaves before serving.

Yes, Kathiyawadi Batata Nu Shaak is suitable for a vegetarian diet as it contains no meat or animal products. However, it does include beaten curd, making it not vegan. For a vegan version, you can substitute the beaten curd with a plant-based yogurt or omit it entirely, adjusting the spices to maintain flavor.

If you don't have kitchen king masala on hand, you can create a substitute by combining equal parts of garam masala, coriander powder, and cumin powder. This mix will provide a similar depth of flavor to your Kathiyawadi Batata Nu Shaak.

To store leftover Kathiyawadi Batata Nu Shaak, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to prevent it from drying out and heat thoroughly before serving.

Kathiyawadi Batata Nu Shaak pairs wonderfully with bhakri or roti, and you can enhance the meal with a side of pickles or yogurt. For a complete meal, serve it alongside a fresh salad or a simple raita to balance the spices.