Potato shaak (bateta nu shaak)

Potato shaak recipe tips

• Mix the cumin seeds, mustard seeds and curry leaves in a small bowl so they are easily to hand to add to the hot oil.
• Use a metal spoon or fork to mix the shaak. My mum always berates my husband for using a wooden spoon because all the spices stick to it.
• Don’t be tempted to stir it more than once because you will break up the potatoes. If it is sticking, then add a little more water and turn downthe heat.

What to do with potato shaak leftovers

Shaak on toast

Any shaak is fantastic on toast. Make sure you cut your own thick slices – about an inch thick is good – of sourdough or ciabatta, or use a slice of toasted panini. The toast must be buttered before the shaak goes on and if you are a ghee fan like me then a few spoons drizzled on top works a treat.

Shaak sandwich

I used to eat this at university when I got homesick because I always had individual portions of mum’s potato shaak in the freezer. After a night out it really is the best snack with a cup of tea. The sandwich works best with crusty white bread. Not anything fancy like sourdough but the ordinary white loaves the corner shop always has handy.

Prepare two slices of bread by spreading green chilli and coriander chutney (or another chutney) on one side of each slice. Put three or four tablespoons of shaak on one slice and smooth it out to the edges. Add a layer of sev or some shop-bought bombay mix, Chipsticks or ready salted crisps. Top with the other slice of bread, chutney-side inwards, and slice into two.

Shaak chaat

This can look like a proper showstopper. You can experiment with whatever you have lying around. Slices of confit garlic work super well as a decadent topping. I also like scattering over toasted nuts and seeds for the crunch. It can be served with slices of toast or toasted pitta breads if you don’t have time to make parothas. You can use hot or cold shaak.

Spread a cup of left-over shaak onto a plate. Finely chop 50g of tomatoes and 50g of red onion and arrange them evenly over the top. Put half a cup of plain thick yogurt or skyr into a bowl and mix in a tablespoon of water and half a teaspoon of salt. Drizzle this over your shaak. Sprinkle over some sev, or some plain tortilla chips or ready salted crisps, lightly crushed. Hula Hoops work well! Drizzle over some chutney of your choice. Scatter with a couple of spoonfuls of pomegranate seeds and toasted, coarsely chopped peanuts.