Prep time
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Ask any Gujarati person you know about bataka nu shaak and without fail, they’ll know exactly what you are talking about. This dish, a spiced potato mixture, is a very common item found on the Gujarati menu. It is very commonly eaten as either a main dish or even as a side dish to the main meal. With a few additions, this dish can easily double as a filling for dosa, everyone’s favorite South Indian crepe. We are using some exceptional spices sent to us from the ladies at Banyan Tree spices in our recipe. We noticed a huge difference in the taste and aroma of the spices compared to the ones we generally use. Learn more about their story on Banyan Tree Foods
Serves: 4
  1. Turn on the Instant Pot to SAUTE mode
  2. Wait until the Instant Pot display reads “HOT”
  3. Add oil to the steel pot
  4. Add the rye (mustard seeds) and jeeru (cumin seeds) and allow to pop
  5. Optional: Add the hing (asafoetida)
  6. Add in the sliced onions and mix well
  7. Place the glass lid on the pot and allow to cook for 2-3 minutes
  8. Add in the green chilies, garlic, ginger, turmeric, salt
  9. Allow to saute for 1 min
  10. Add in the peeled and cubed potatoes
  11. Add water
  12. Stir well to incorporate everything
  13. Close and lock the lid on the Instant Pot
  14. Turn the vent to sealing to prevent steam from escaping
  15. Press CANCEL on the Instant Pot
  16. Press MANUAL on the Instant Pot (high pressure)
  17. Set timer to 7 minutes
  18. Once the timer goes off, turn the vent on top of the lid to venting to release the steam (QR)
  19. Press CANCEL on the Instant Pot
  20. Carefully open the lid
  21. Turn on the Instant Pot to SAUTE mode
  22. Add the sugar, peas and lemon juice into the potato mixture
  23. Place the glass lid on the pot and allow to cook for 2-3 minutes
  24. Press CANCEL on the Instant Pot
  25. Remove the glass lid
  26. Garnish with cilantro
  27. Serve and enjoy!
Serving suggestion
Serve with a side of roti, rice, khadi for a full meal.
Kadhi recipe:

Add curry leaves with the mustard and cumin seeds and mash up the potatoes to use for dosa stuffing. Serve with a side of sambhar.
Sambhar Recipe:

Vegan Variation: This recipe is completely vegan.
No Onion/ No Garlic: Omit the onions and garlic and follow along with the original recipe.
Recipe by Instapottin' With Poonam at