Aishwarya Sane's Aambat Batata Recipe Inspired by Chef Vikas Khanna

Are you ready to explore the rich and tangy flavors of Goan cuisine? Recipe curator and digital creator Aishwarya Sane brings you a traditional Saraswat dish inspired by the renowned Chef Vikas Khanna—Aambat Batata, which translates to Sour Potato. Known for its unique blend of sweet, sour, and tangy notes, this potato dish is a must-try for those looking to dive into authentic Saraswat and Goan flavors without the usual garlic and onions. Let's take a closer look at what makes this dish special and how you can make it at home!

A Goan Delight Without Onions or Garlic

Aambat Batata is a traditional Saraswat dish often served during pujas and festivals in Goan households. Unlike the usual spicy, meat-heavy Goan dishes, this potato-based recipe stands out for its simplicity and flavor. What makes it unique is that it's prepared without garlic or onions, making it ideal for religious offerings and those seeking a lighter, vegetarian option.

The Magic of Tamarind and Potatoes

The star of this dish is the humble potato, which absorbs the tangy, sweet flavors of tamarind water as it cooks. The process infuses the potatoes with a unique taste profile that's both comforting and exciting. Aishwarya mentions that she plans to try this preparation with other vegetables and meats, showcasing the versatility of the dish.

Recipe Breakdown: How to Make Aambat Batata

Step 1: Soak a piece of tamarind in water for 15 minutes. Chop two potatoes into wedges and soak them in water until ready to use.

Step 2: In a pan, heat some oil and add mustard seeds, fenugreek seeds, and a pinch of hing (asafoetida). Toss in the potatoes with 1/2 tsp of turmeric and 1-1.5 tbsp of red chili powder.

Step 3: Pour in the tamarind water, add salt to taste, cover with a lid, and cook on low to medium heat for 10-12 minutes until the potatoes are about 90% done.

Step 4: Grind 1/4 cup of freshly grated coconut, 1 tsp black peppercorns, 2 tsp coriander seeds, and 1 green chili in a mixer. Add water if needed to achieve a smooth consistency.

Step 5: Once the potatoes are mostly cooked, add the coconut mixture along with 1/4 cup water to adjust the consistency. Mix in 1 tsp of sugar or jaggery to balance the tangy flavors and adjust the salt.

Step 6: Cook for another 6-7 minutes with the lid on low heat, garnish with coriander, and serve hot with steamed rice.

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Aishwarya's Take on Traditional Goan Flavors

Aishwarya Sane's Aambat Batata recipe is more than just a dish—it's a celebration of Goan heritage and flavors. Inspired by Chef Vikas Khanna's passion for Indian cuisines, this recipe is a perfect blend of tradition and taste. Whether you're looking for a new vegetarian dish to try or want to add a touch of Goan cuisine to your meal, Aambat Batata is sure to impress with its delightful combination of sweet, sour, and spicy notes.