How to make Ambat Batata - Potatoes in yogurt and kokum gravy

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Potatoes (आलू), Onions (प्याज़ )

Cuisine : Maharashtrian

Course : Main Course Vegetarian

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Ambat Batata Recipe Card

Ambat Batata

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


For more recipes related to Ambat Batata checkout Batata Song , Aloo Matar, Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy . You can also find more Main Course Vegetarian recipes like Pattani Sundal, Baked Baby Potatoes with Lime Mayonnaise, Sookhi Urad Dal Amritsari, Lauki Lajawaab.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Ambat Batata Recipe

  • Potatoes boiled and peeled 5 medium

  • Onions 3 medium

  • Green chillies chopped 3

  • Oil 2 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Cumin seeds 1 teaspoon

  • Curry leaves 15-20

  • Yogurt 1/4 cup

  • Kokum petals 6-7

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Fresh coriander leaves a few sprigs

  • Lemon 1

  • Scraped coconut 1/4 cup


Step 1

Chop onions in a chopper. Chop green chillies.

Step 2

Heat oil in a non stick pan, add mustard seeds and cumin seeds.

Step 3

When they splutter, add curry leaves and onions and sauté. Cut each potato into 8 cubes.

Step 4

When onions become golden, add ¼ cup water.

Step 5

Add green chillies, potatoes, yogurt, kokum petals, salt and turmeric powder and mix well.

Step 6

Chop coriander leaves. Add juice of lemon and mix well.

Step 7

Add coconut and mix. Garnish with coriander leaves and serve hot.