You are here

  • Laal Bateta
    Laal Bateta Shahzadi Devje
  • Laal Bateta
    Laal Bateta Shahzadi Devje
  • Laal Bateta
    Laal Bateta Shahzadi Devje
  • Laal Bateta
    Laal Bateta Shahzadi Devje
  • Laal Bateta
    Laal Bateta Shahzadi Devje

Laal Bateta with Sweet Potatoes

Shameera Somani & Shahzadi Devje
15 January 2017
15 mins PreparationServes 1045 mins Cooking time

A creative and nutritious spin on the traditional laal bateta recipe often served in some Jamatkhanas. This mouthwatering combo of sweet and white potatoes provides the perfect balance of sweet and savoury. Simple to pull off, these bite-sized chunks are tossed in a fiery blend of Kashmiri red chilli, cumin, mustard seeds and garlic; topped with crunchy peanuts and freshly squeezed lemon juice. Really - what's not to love!

Healthy Hints

Packed with 10 times more vitamin A than regular white potatoes, sweet potatoes are a delicious and healthy addition to your diet. Vitamin A supports normal growth and development and keeps your eyes, skin and immune system healthy. And it doesn't stop there! A rich source of fibre and antioxidants, sweet potatoes are also regarded to be a low glycemic food, which can help to manage blood sugars. Boost the nutrient profile of this recipe by solely using sweet potatoes.

Ingredients

  • 500 g potatoes

    500 g sweet potatoes

    30 ml oil

    2 tsp mustard seeds

    2 tsp cumin seeds

    3-4 curry leaves

    20 g garlic paste

    4 tsp kashmiri chili powder 

    1 tsp salt

    2 lemons, juiced

    25 g coriander leaves

    15 g peanuts

     

Cooking Guide
  1. Place the potatoes into a deep saucepan and cover with water. The potatoes should be a similar size to ensure even cooking. Leave the skin on while they cook to prevent absorption of excessive water.
  2. Boil the potatoes until tender. They should not be too soft. You can test with a fork. Drain the potatoes into a colander and leave to cool for 15 mins.  
  3. Once cooled, peel the potatoes and cut into bite-sized cubes. 
  4. In a large pan, heat the oil over a medium-high heat. Add the mustard seeds followed by the cumin seeds. Once the mustards seeds start to pop, add the curry leaves. 
  5. Stir in the garlic, red chili powder and salt.
  6. Reduce to a low heat and add the potato cubes. Gently mix to ensure the potatoes are evenly coated with the spice mixture. Take care not to break the potatoes.
  7. Squeeze lemon juice over the potatoes and allow to warm through.
  8. Garnish with chopped coriander leaves and peanuts. 
 

sharing options

SEARCH RECIPES

Food Facts

  • Fat
    Med
  • Sat Fats
    Low
  • Sugars
    Low
  • Salt
    Med
  • Calories148kcal
  • Protein3.0g
  • Fat4.5g
  • Saturated fat0.4g
  • Trans fat0.0g
  • Cholesterol0.0mg
  • Carbohydrate25.5g
  • Sugars (Total)3.5g
  • Fibre3.5g
  • Sodium298.60mg
  • Salt equivalents0.8g
  • Iron1.2mg
  • Vitamin A38.4RAE
  • Vitamin C12.8mg
  • Vitamin D0.0mcg
  • Vitamin B120.0mcg
  • Potassium462.0mg