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)
A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
This gujarati dish is perfect for dinner. With 747.52 calories and 24.259999999999998g 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.
292cal
8gprotein
44gcarbs
11gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed)
0.5 tsp Salt
1 tbsp Oil (Any neutral vegetable oil)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips.
Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2
Rest the Dough
Cover the dough with a damp kitchen towel or a lid.
Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3
Divide and Roll
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4
Cook the Rotli on the Tawa
Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5
Puff the Rotli on Direct Flame
Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
The rotli will puff up like a balloon within seconds.
Immediately flip it to cook the other side on the flame for just 2-3 seconds.
Remove from the flame.
6
Finish and Serve
Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
