### TranslatedIngredients: 4 Potatoes (Aloo) - peeled and cut in 1 inch cubes,2 teaspoon Sunflower Oil,1 teaspoon Kalonji (Onion Nigella Seeds),1 inch Ginger - grated,1 Onion - finely chopped,1 inch Cinnamon Stick (Dalchini),1 Bay leaf (tej patta),2 Tomatoes - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 teaspoon Garam masala powder,1 teaspoon Coriander Powder (Dhania),Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 10 ### TotalTimeInMins: 20 ### Servings: 4 ### Cuisine: Gujarati Recipes﻿ ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Batata Nu Shaak Recipe/ Aloo Tamatar Sabzi, heat a pressure cooker with oil on medium heat; add the kalon, and allow the kalonji seeds and allow it to crackle.Add ginger, onion, cinnamon stick, bay leaf and saute until the onions soften.Once the onion softends, add the tomatoes, turmeric powder, red chilli powder, coriander powder, garam masala powder and salt.Saute the tomatoes until it becomes soft.Once soft, stir in the aloo/ batata and add water till it covers the potato.Cover the pressure cooker and pressure cook the batata nu shaak/ aloo tamatar sabzi for 4 to 5 whistles. After 4 to 5 whistles turn off the heat and allow the pressure to release naturally.Once the pressure releases, check the taste and adjust the salt and spices accordingly.Stir in the chopped coriander leaves and transfer the Batata Nu Shaak / Aloo Tamatar Sabzi  to as serving bowl and serve hot.Serve Batata nu Shaak  / Aloo Tamatar Sabzi along with Methi Thepla or Puri, Kadhi, Desi Chana, and steamed rice for a delicious lunch or dinner.
