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About Kolmi nu Shaak, Sada Bhaat and Roasted Papad
Aromatic Kolmi nu Shaak with fluffy rice. A perfectly spiced, protein-packed and soul-satisfying dinner!
This gujarati dish is perfect for dinner. With 628.8599999999999 calories and 38.78999999999999g of protein per serving, it's a low-fat, muscle-gain option for your meal plan.
fat
Turmeric Powder
(Divided for marinade and gravy)
1 tsp Red Chili Powder (Adjust to your spice preference)
2 tsp Coriander Cumin Powder (Also known as Dhana Jeeru)
0.5 tsp Garam Masala
1.25 tsp Salt (Divided, or to taste)
1 tsp Jaggery (Grated)
1 tbsp Lemon Juice (Freshly squeezed)
0.5 cup Water (As needed for gravy consistency)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Prawns: In a mixing bowl, combine the cleaned and deveined prawns with 1/4 tsp of turmeric powder and 1/2 tsp of salt. Mix well to coat the prawns evenly. Set aside to marinate for at least 15 minutes while you prepare the gravy.
2
Prepare the Gravy Base: Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds, then add the asafoetida. Immediately add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they become soft and turn a light golden brown.
3
Cook the Masala: Add the ginger-garlic paste and slit green chilies to the pan. Cook for about 1 minute until the raw aroma disappears. Now, stir in the tomato puree. Add the remaining 1/4 tsp turmeric powder, red chili powder, and coriander-cumin powder. Mix everything well and cook the masala for 8-10 minutes, until it thickens and you see oil separating from the sides.
4
Cook the Prawns: Add the marinated prawns to the cooked masala. Sauté for 2-3 minutes, stirring gently, until the prawns start to curl and turn opaque pink. Do not overcook at this stage.
5
Simmer the Curry: Pour in 1/2 cup of water and add the remaining 3/4 tsp of salt, grated jaggery, and garam masala. Stir to combine. Bring the curry to a gentle simmer, then reduce the heat to low, cover the pan, and cook for 5-7 minutes. This allows the flavors to meld and the prawns to cook through without becoming tough.
6
Finish and Serve: Turn off the heat. Stir in the fresh lemon juice and garnish generously with chopped coriander leaves. Let it rest for 5 minutes before serving. Serve hot with phulka rotis, bhakri (millet flatbread), or steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use high-quality, aged basmati for the best aroma and length.)
2.25 cup Water (For cooking the rice. Use more for rinsing.)
0.5 tsp Salt (Optional, to taste.)
1 tsp Ghee (Optional, for flavor and to prevent sticking.)
Instructions
1
Rinse and Soak the Rice
Place the basmati rice in a large bowl. Cover with cool water and gently swirl the rice with your fingers. The water will become cloudy.
Carefully drain the cloudy water. Repeat this rinsing process 3-4 times, until the water runs mostly clear.
After the final rinse, add fresh water to cover the rice by an inch and let it soak for 30 minutes. This step is crucial for long, fluffy grains. Drain the rice completely in a fine-mesh sieve after soaking.
2
Cook the Rice
In a medium saucepan or pot with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the water to a full boil over medium-high heat, uncovered.
3
Simmer to Perfection
As soon as the water is boiling and you see bubbles breaking the surface, give the rice one gentle stir to prevent sticking.
Immediately reduce the heat to the lowest possible setting. Cover the pot with the lid and let it simmer for 12-15 minutes.
Do not lift the lid during this time. The rice is cooked when all the water has been absorbed.
4
Rest and Steam
Turn off the heat completely but leave the pot on the warm burner. Let the rice rest, still covered, for 10 minutes.
This resting period allows the residual steam to finish cooking the grains evenly, making them tender and perfect.
5
Fluff and Serve
After resting, remove the lid. Use a fork to gently fluff the rice, lifting and separating the grains from the bottom up.
Serve the hot Sada Bhaat immediately with your favorite dal, curry, or sabzi.
