How to make Batatyachi Amti -

Potatoes cooked with toovar dal and goda masala.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल)

Cuisine : Maharashtrian

Course : Dals and Kadhis

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

For more recipes related to Batatyachi Amti checkout Sindhi Kadhi-SK Khazana, Sindhi Kadhi - SK Khazana. You can also find more Dals and Kadhis recipes like Poondu Rasam Malbari Kadhi Tomato saar Dal Dhokli - SK Khazana

Batatyachi Amti

Batatyachi Amti Recipe Card


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!


Prep Time : 41-50 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Batatyachi Amti Recipe

  • Potatoes peeled and cut into ½ inch cubes 4-5 medium

  • Split pigeon pea (toor dal/arhar dal) drained and cooked in ½ cup water 1/2 cup

  • Oil 2 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Cumin seeds 1 teaspoon

  • Asafoetida a pinch

  • Onions finely chopped 2 medium

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Goda masala 2 teaspoons

  • Salt to taste

  • Jaggery (gur) grated 2 teaspoons

  • Fresh coconut scraped 1/4 cup

  • Fresh coriander leaves finely chopped 2 tablespoons


Step 1

Heat oil in a non-stick pan and add mustard seeds. Once they start to splutter, add cumin seeds and asafoetida and sauté for half a minute.

Step 2

Add onions and sauté till lightly browned. Add turmeric powder, red chilli powder, goda masala, salt, jaggery, coconut and coriander leaves and mix well.

Step 3

Add split pigeon peas, potatoes and four cups water and mix well. Once the mixture comes to a boil, reduce the heat, cover and cook till the potatoes are completely done.

Step 4

Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

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 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.