Ganthiya nu Shaak
A quick and tangy Gujarati curry where crispy chickpea flour noodles (ganthiya) are simmered in a yogurt-based gravy. A beloved comfort food that comes together in under 25 minutes, perfect with hot rotis.
For 4 servings
7 steps. 15 minutes total.
- 1
Prepare the yogurt slurry
- a.In a mixing bowl, whisk the curd and besan together until completely smooth and free of lumps. Gradually whisk in 1 cup of water to create a thin, uniform mixture. Set this aside for later.
- 2
Make the tempering (Tadka)
- a.Heat oil in a kadai or a deep pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter. Immediately add the cumin seeds, hing, and curry leaves, and sauté for about 30 seconds until fragrant.
- 3
Sauté the aromatics
- a.Add the finely chopped onion to the pan and cook for 3-4 minutes until it becomes soft and translucent. Then, add the ginger-green chili paste and cook for another minute until the raw aroma disappears.
- 4
Build the gravy base
- a.Add the finely chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy. Now, add the turmeric powder, red chili powder, coriander-cumin powder, and salt. Stir well and cook the spices for 1 minute, allowing them to release their flavors.
- 5
Simmer the curry
- a.Reduce the heat to low. Slowly pour the prepared yogurt-besan slurry into the pan, stirring continuously and vigorously to prevent the curd from curdling. Add the remaining 1 cup of water, sugar (if using), and garam masala. Bring the gravy to a gentle boil, then lower the heat and let it simmer for 5-7 minutes, until it thickens slightly and the raw taste of besan is gone.
- 6
Add the ganthiya
- a.Just before serving, turn off the heat. Gently fold the ganthiya into the hot gravy. Let them soak for only 1-2 minutes; they should soften slightly but still retain a bit of a bite.
- 7
Garnish and serve
- a.Garnish with fresh, finely chopped coriander leaves. Serve immediately with hot rotis, bhakri, or thepla to enjoy the best texture.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always add the ganthiya right before serving to prevent them from becoming soggy and disintegrating into the gravy.
- 2Stir the gravy continuously while adding the yogurt-besan slurry on low heat. This is crucial to prevent the yogurt from curdling.
- 3Use slightly sour curd for the most authentic tangy flavor.
- 4The consistency of the gravy should be medium-thin, as the ganthiya will absorb some of the liquid upon standing.
- 5For best results, use a thick, savory variety of ganthiya like 'Papdi Ganthiya' or 'Tikha Ganthiya'.
- 6For a more traditional flavor, you can substitute sugar with an equal amount of powdered jaggery (gur).
Adapt it for your goals.
Jain Version
Omit onion and ginger. You can add a pinch more hing and use grated bottle gourd (dudhi) for body, adding it along with the tomatoes.
Creamier VersionCreamier Version
Add 1-2 tablespoons of fresh cream (malai) along with the yogurt slurry for a richer, creamier gravy.
With VegetablesWith Vegetables
Add quick-cooking vegetables like green peas or chopped bell peppers along with the tomatoes for extra nutrition and texture.
Why this is on our healthy list.
Source of Protein
Besan (chickpea flour) and curd are good sources of plant-based protein, which is essential for muscle repair and overall body function.
Gut-Friendly Probiotics
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding digestion and improving immunity.
Rich in Beneficial Spices
Spices like turmeric, cumin, and coriander are known for their anti-inflammatory and antioxidant properties, contributing to overall wellness.
Frequently asked questions
A single serving of Ganthiya nu Shaak (about 1 cup) contains approximately 350-450 calories. The exact count depends on the type of ganthiya and the amount of oil used in the preparation.