How to make Ambat Batata -
Tangy potato curry, popular Maharashtrian dish
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potaoes, Yogurt (दही)
Cuisine : Maharashtrian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Chana dal Cabbage Chole Bhature - SK Khazana Malabar Paneer - SK Khazana Khumb Hara Dhania
Ambat Batata Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Ambat Batata Recipe
Potaoes boiled and peeled 5-6 medium
Yogurt whisked 1/2 cup
Mustard seeds 1/2 teaspoon
Cumin seeds 1 teaspoon
Curry leaves 6-7
Green chillies finely chopped 3
Onions finely chopped 3 medium
Turmeric powder 1/2 teaspoon
Oil 3 tablespoons
Kokum petals 4-5
Fresh coriander leaves finely chopped 1/4 medium bunch
Scraped coconut 1/4 cup
Salt to taste
Lemon juice 2 teaspoons
Method
Step 1
Halve each potato and further cut each half into four equal pieces. Heat the oil in a non stick pan. Add the mustard seeds. When they splutter, add the cumin seeds and sauté briefly.
Step 2
Add the curry leaves, green chillies and stir. Immediately add the onions and sauté till golden brown in colour.
Step 3
Add the turmeric powder, potato cubes and stir-fry for one to two minutes. Stir in the yogurt, kokum pieces, half the coriander leaves and half the coconut, salt and lemon juice.
Step 4
Reduce heat and simmer for one to two minutes. Garnish with the remaining coriander, remaining coconut and serve hot.
Nutrition Info
Calories : 1456 Kcal
Carbohydrates : 186.2 gm
Protein : 22.1 gm
Fat : 69.7 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
