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

Ambat Batata Recipe Card

Ambat Batata

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. 

You can also find more Main Course Vegetarian recipes like Continental Vegetable, Gobhi With Matar, Achari Parwar, Pista Mushroom.

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


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.