A comforting Gujarati homestyle curry made with tender potatoes and sweet green peas. This everyday sabzi, known as 'shaak', features a mild, tangy, and slightly sweet tomato-based gravy. It's a quick and easy dish that pairs perfectly with fresh rotis or parathas for a wholesome meal.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
215cal
6gprotein
32gcarbs
8g
Ingredients
400 g Potatoes (About 3 medium, peeled and diced into 1/2-inch cubes)
1 cup Green Peas (Fresh or frozen)
2 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Hing
1 medium Onion (Finely chopped)
1 tbsp Ginger-Green Chili Paste (Or 1-inch ginger and 2 green chilies, minced)
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.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
This gujarati dish is perfect for lunch. With 687.65 calories and 16.1g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp
Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander-Cumin Powder (Dhana-Jiru)
1 tsp Sugar (Or jaggery, adjust to taste)
1 tsp Salt (Adjust to taste)
1 cup Water (For cooking)
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Preparation: Peel and dice the potatoes into uniform 1/2-inch cubes. Finely chop the onion and puree the tomatoes. If using fresh peas, shell them. Keep all ingredients ready.
2
Tempering (Vaghar): Heat oil in a medium-sized pot or pressure cooker over medium heat. Once hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds. Add the cumin seeds and hing, and sauté for another 30 seconds until fragrant.
3
Sauté Aromatics: Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent. Stir in the ginger-green chili paste and cook for another minute until the raw aroma disappears.
4
Cook the Masala: Pour in the tomato puree. Add the turmeric powder, red chili powder, and coriander-cumin powder. Mix well and cook the masala, stirring occasionally, for 5-7 minutes until it thickens and you see oil separating from the sides.
5
Cook the Vegetables: Add the diced potatoes, green peas, salt, and sugar to the pot. Stir gently to coat the vegetables evenly with the masala. Pour in 1 cup of water, stir, and bring the mixture to a boil.
6
Simmer: Cover the pot with a lid and reduce the heat to low-medium. Let the shaak simmer for 15-18 minutes, or until the potatoes are tender and can be easily pierced with a fork. Stir once or twice in between to prevent sticking. (For pressure cooker: Close the lid and cook for 2 whistles on medium heat).
7
Finishing Touches: Once the potatoes are cooked through, turn off the heat. Stir in the garam masala and fresh lemon juice. Garnish with freshly chopped coriander leaves. Let the shaak rest for 5 minutes to allow the flavors to meld 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.
