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A classic Gujarati comfort food featuring tender potatoes in a light, soupy tomato gravy. This simple curry balances sweet, sour, and spicy flavors, perfect for serving with hot rotis or puris.
For 4 servings
Boil or pressure cook the potatoes until they are fork-tender, about 15-20 minutes boiling or 2-3 whistles in a pressure cooker. Let them cool slightly, then peel the skin and gently break them into rough, bite-sized chunks. Set aside.
While the potatoes are cooking, prepare the puree. Combine the roughly chopped tomatoes, ginger, and green chilies in a blender. Blend until you have a smooth puree. Do not add any water.
Heat oil in a medium-sized pot or kadai over medium heat. Once the oil is hot, add the mustard seeds. When they begin to splutter, add the cumin seeds and hing. Sauté for about 30 seconds until fragrant.
Carefully pour the tomato puree into the pot. Cook for 4-5 minutes, stirring occasionally, until the puree thickens, darkens in color, and you see oil separating from the sides.
Add the spice powders: turmeric powder, red chili powder, and dhana jeeru powder. Stir well and cook for one minute until the raw aroma of the spices disappears.
Gently add the boiled potato chunks, salt, and 2.5 cups of water. Stir carefully to combine. Bring the curry to a rolling boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 5-7 minutes. This allows the potatoes to absorb the flavors of the gravy.
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A classic Gujarati comfort food featuring tender potatoes in a light, soupy tomato gravy. This simple curry balances sweet, sour, and spicy flavors, perfect for serving with hot rotis or puris.
This gujarati recipe takes 30 minutes to prepare and yields 4 servings. At 211.89 calories per serving with 4.27g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Turn off the heat. Stir in the grated jaggery and fresh lemon juice. Mix until the jaggery is completely dissolved. The balance of sweet and sour is key, so taste and adjust if needed.
Garnish with freshly chopped coriander leaves. Serve hot with phulka rotis, puris, or steamed rice.
To make a thicker version (Lachko Shaak), reduce the water to 1.5 cups and gently mash about a quarter of the potato pieces against the side of the pot to thicken the gravy naturally.
Add 1/2 cup of boiled or frozen green peas along with the potatoes for extra texture, color, and nutrition.
Increase the number of green chilies in the puree or add a slit green chili to the tempering for more heat.
For religious fasting, omit tomatoes, ginger, and regular spices. Use rock salt (sendha namak), peanuts, and amchur (dry mango powder) for flavor.
Potatoes are a great source of complex carbohydrates, providing sustained energy to fuel your body and brain throughout the day.
Spices like ginger and asafoetida (hing) are traditionally used in Gujarati cooking to aid digestion, reduce bloating, and prevent flatulence.
Tomatoes are packed with lycopene, a powerful antioxidant that helps protect cells from damage. Turmeric contains curcumin, known for its potent anti-inflammatory properties.
A typical serving of about 1 cup contains approximately 180-220 calories, primarily from the potatoes and oil. The exact count can vary based on the size of the potatoes and the amount of oil and jaggery used.
Yes, it can be a healthy part of a balanced meal. It's a vegetable-based curry rich in carbohydrates from potatoes for energy. Using minimal oil makes it relatively low in fat. Spices like turmeric and ginger offer anti-inflammatory benefits.
You can omit the jaggery for a purely savory and tangy curry. However, the hint of sweetness is characteristic of Gujarati cuisine and beautifully balances the tanginess of the tomatoes and lemon. Sugar is a common substitute.
While fresh tomato puree with ginger and chili provides the most authentic flavor, you can use about 1 cup of store-bought tomato puree in a pinch. You may need to adjust the water and seasoning accordingly.
Store any leftover shaak in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it taste even better the next day. Reheat thoroughly on the stovetop or in the microwave before serving.
The color of the gravy depends on the ripeness of your tomatoes and the type of red chili powder used. For a vibrant red color, use ripe, red tomatoes and Kashmiri red chili powder, which is known for its color rather than intense heat.