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Tender potatoes simmered in a tangy tomato base with classic Gujarati spices. This simple, comforting curry is a staple in many households and pairs perfectly with hot rotis or puris.
For 4 servings
Prepare the Tempering (Vaghar)
Sauté Aromatics and Tomatoes
Add Spices and Potatoes
Tender potatoes simmered in a tangy tomato base with classic Gujarati spices. This simple, comforting curry is a staple in many households and pairs perfectly with hot rotis or puris.
This gujarati recipe takes 30 minutes to prepare and yields 4 servings. At 191.08 calories per serving with 3.76g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Simmer the Shaak
Finish and Garnish
To make a gravy version (Rasawalu Bateta nu Shaak), increase the water to 1.5 cups and add 1 tablespoon of besan (gram flour) along with the dry spices in step 3 to help thicken the gravy.
For a Jain-friendly version, omit the potatoes and ginger. Use 3-4 raw bananas (peeled and cubed) as a substitute for potatoes.
For a different flavor profile, sauté 1 finely chopped onion after the tempering until golden brown, then add 1 teaspoon of garlic paste along with the ginger.
Increase the amount of green chilies to 3-4 and use regular hot red chili powder instead of Kashmiri chili powder for a spicier kick.
Potatoes are a rich source of complex carbohydrates, which provide sustained energy to fuel your body and brain throughout the day.
The combination of ginger, cumin, and asafoetida is known in traditional medicine to stimulate digestive enzymes, reduce bloating, and improve overall gut health.
Tomatoes are high in lycopene, and turmeric contains curcumin. These powerful antioxidants help combat oxidative stress and inflammation in the body.
Tomatoes, lemon juice, and coriander leaves provide a good amount of Vitamin C, which is essential for a strong immune system and healthy skin.
One serving of Aloo Shaak (approximately 1 cup or 210g) contains around 180-220 calories. The majority of calories come from the potatoes (carbohydrates) and the oil (fats).
Yes, Aloo Shaak is a relatively healthy, home-style dish. It is plant-based, uses minimal oil, and is packed with flavor from whole spices. Potatoes provide essential carbohydrates for energy. To make it even healthier, you can reduce the amount of oil and sugar used.
Absolutely! A pressure cooker makes this dish much faster. Follow the instructions up to step 3. After adding the potatoes and water, close the lid and pressure cook on medium heat for 2 whistles. Allow the pressure to release naturally before opening.
Aloo Shaak is traditionally served with hot rotli (phulka), puri, or thepla. It also pairs wonderfully as part of a larger thali with dal, rice, and a side salad.
If your curry has too much liquid, simply remove the lid and simmer it for an additional 5-7 minutes to allow the excess water to evaporate. You can also gently mash a few potato cubes with the back of a spoon to help thicken the base.
It is not recommended to freeze this dish, as potatoes can become grainy and watery upon thawing, which affects the texture of the shaak. It is best enjoyed fresh or refrigerated for up to 3 days.
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