A comforting Gujarati potato curry where tender boiled potatoes are simmered in a tangy and slightly sweet tomato gravy. This everyday classic is perfect for a quick weeknight meal with hot puris or rotis.
Prep10 min
Cook20 min
Servings4
Serving size: 1 cup
195cal
4gprotein
29gcarbs
8g
Ingredients
500 g Potatoes (about 4 medium, boiled, peeled, and cubed)
Golden, puffy, and irresistibly crisp, these deep-fried Indian breads are a festive favorite. Made from a simple whole wheat dough, they pair perfectly with savory curries like chole or a sweet shrikhand.
Perfectly spiced Rasawala Bateta nu Shaak with fluffy Puri – a soul-satisfying comfort food delight!
This gujarati dish is perfect for dinner. With 620.13 calories and 12.71g of protein per serving, it's a nutritious choice for your meal plan.
fat
Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (adjust for heat preference)
1.5 tsp Dhana Jeeru (Coriander-Cumin Powder)
1 tsp Salt (to taste)
1.5 cup Water (adjust for desired gravy consistency)
1 tsp Jaggery (grated, or to taste)
1 tbsp Lemon Juice (freshly squeezed)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Base: Heat oil in a kadai or a medium-sized pot over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
2
Temper the Spices (Vaghar): Add the cumin seeds and let them sizzle. Immediately add the hing and curry leaves, being careful as they may splutter. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
3
Build the Gravy: Add the grated ginger and green chillies. Sauté for about a minute until the raw aroma disappears. Pour in the tomato puree and cook for 4-5 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
4
Add Spice Powders: Lower the heat and add the turmeric powder, Kashmiri red chilli powder, dhana jeeru, and salt. Stir well and cook the masala for one minute until aromatic.
5
Combine and Simmer: Add the boiled potato cubes to the pot. Gently toss to coat them with the masala without breaking them. Pour in 1.5 cups of water, stir, and bring the curry to a boil.
6
Develop Flavors: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 8-10 minutes. This allows the potatoes to absorb the flavors of the gravy. For a thicker gravy, gently mash a few potato cubes against the side of the pot with your spoon.
7
Finish and Garnish: Turn off the heat. Stir in the garam masala, grated jaggery, and fresh lemon juice. Mix until the jaggery is fully dissolved. Garnish with freshly chopped coriander leaves. Let the shaak rest for 5 minutes before serving.
426cal
9gprotein
47gcarbs
24gfat
Ingredients
2 cup Atta (Also known as whole wheat flour.)
2 tbsp Rava (Use fine semolina (sooji) for extra crispiness.)
1 tsp Salt (Adjust to taste.)
1 tbsp Ghee (Can be substituted with a neutral oil.)
0.75 cup Lukewarm Water (Add gradually as needed to form a stiff dough.)
3 cup Vegetable Oil (For deep frying. Use a high smoke point oil like canola or sunflower.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, rava, and salt. Whisk to mix everything evenly.
Add the ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process, known as 'moin', is key for a flaky texture.
Gradually add lukewarm water, a little at a time, while mixing. Knead to form a stiff and firm dough. It should be noticeably tighter than a chapati dough to prevent it from absorbing too much oil during frying.
2
Knead and Rest the Dough
Transfer the dough to a clean work surface and knead for 5-7 minutes until it is smooth and firm.
Cover the dough with a damp cloth or place it in a container with a lid. Let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes rolling easier and the puris softer inside.
3
Shape and Roll the Puris
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 16-20 small, equal-sized balls. Roll each ball between your palms until smooth and crack-free.
Lightly grease your rolling pin and rolling surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality and color.
Take one dough ball and roll it into an even circle, about 3-4 inches in diameter and 2-3 mm thick. Ensure the thickness is uniform to help it puff up perfectly.
4
Fry the Puris
Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The ideal temperature is 180-190°C (355-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the top quickly without changing color too fast.
Gently slide a rolled puri into the hot oil. It will sink briefly before floating to the surface.
Using a slotted spoon, gently press down on the center of the puri as it fries. This pressure helps trap steam inside, causing it to puff up beautifully.
Once puffed (this takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
Fry one or two puris at a time to maintain the oil temperature and avoid overcrowding the pan.
5
Drain and Serve
Remove the fried puri with the slotted spoon, allowing excess oil to drip back into the pan.
Place the puris on a wire rack or a plate lined with paper towels to drain any remaining oil.
Repeat the frying process for all the dough balls.
Serve immediately while hot and puffy with your favorite accompaniments like Aloo Sabzi, Chole, or Shrikhand.
