Muthiya Shaak
A delightful Gujarati specialty featuring spiced fenugreek dumplings simmered in a tangy and sweet curry with a medley of winter vegetables. It's a comforting, one-pot meal that captures the essence of traditional home cooking.
For 4 servings
Prepare the Muthiya Dough
- In a large mixing bowl, combine 1 cup besan, 0.5 cup atta, 2 tbsp suji, 1 cup chopped methi leaves, 1 tbsp ginger-green chili paste, 0.5 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 0.25 tsp hing, 1 tsp sugar, 1 tbsp lemon juice, 2 tbsp oil, and 1 tsp salt.
- Mix all the dry and wet ingredients thoroughly with your fingertips.
- Gradually add about 0.5 cup of water, a little at a time, to knead a firm and non-sticky dough. Do not over-knead.
- Just before steaming, add 0.25 tsp baking soda and a few drops of water over it. Gently mix it into the dough.
Shape and Steam the Muthiya
- Grease your hands with oil. Divide the dough into 3-4 equal portions and shape each into a cylindrical log, about 1-inch thick.
- Place the logs on a greased steamer plate, leaving some space between them.
- Steam for 15-20 minutes on medium heat. To check for doneness, insert a toothpick into the center; it should come out clean.
- Once cooked, remove the muthiyas from the steamer and allow them to cool completely for about 15-20 minutes.
Cut and Fry the Muthiya
- Once the steamed logs are cool, cut them into 1/2-inch thick round slices.
- Heat 2 tbsp of oil in a wide, non-stick pan over medium heat.
- Carefully place the muthiya slices in the pan and shallow fry for 5-7 minutes, flipping them occasionally, until they are golden brown and crisp on both sides.
- Remove the fried muthiyas and set them aside on a plate.
Prepare the Shaak (Curry)
- Heat the remaining 2 tbsp of oil in a pressure cooker over medium heat.
- Add 1 tsp mustard seeds. Once they splutter, add 1 tsp cumin seeds and the remaining 0.25 tsp hing. Sauté for 30 seconds until fragrant.
- Add the cubed potatoes, sweet potato, suran, and valor papdi. Sauté for 2-3 minutes, stirring gently.
- Add the tomato puree, remaining 1 tbsp ginger-green chili paste, 0.5 tsp turmeric powder, 1.5 tsp red chili powder, and 2 tsp coriander-cumin powder. Mix well.
Pressure Cook the Vegetables
- Cook the masala mixture for 4-5 minutes, stirring occasionally, until the oil begins to separate from the sides.
- Pour in 3 cups of water, 2 tbsp grated gud, 1 tbsp tamarind paste, and the remaining 1.5 tsp salt. Stir well to combine.
- Secure the lid of the pressure cooker. Cook on medium heat for 3-4 whistles, or until the vegetables are tender.
- Turn off the heat and allow the pressure to release naturally.
Combine and Simmer
- Carefully open the pressure cooker lid. Turn the heat back on to a low-medium setting.
- Gently add the fried muthiya pieces to the simmering gravy.
- Stir very gently to coat the muthiyas without breaking them. Let the shaak simmer for 5-7 minutes, allowing the muthiyas to absorb the flavors of the curry.
- Sprinkle 0.5 tsp garam masala over the top and give it a final, gentle stir.
Garnish and Serve
- Garnish with 3 tbsp of freshly chopped coriander leaves.
- Let the Muthiya Shaak rest for 10 minutes before serving. Serve hot with phulka, roti, or puri.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For softer muthiyas, ensure you add the baking soda just before steaming.
- 2If the muthiya dough is too sticky, add a little more besan to make it firm.
- 3For a healthier version, you can skip frying and add the steamed muthiyas directly to the curry. Simmer for an extra 2-3 minutes.
- 4Feel free to substitute with other seasonal vegetables like eggplant (baingan), green peas (matar), or raw banana.
- 5Adjust the jaggery and tamarind quantities to suit your preference for sweet and tangy flavors.
- 6Letting the shaak rest before serving is crucial as it allows the muthiyas to soak up the gravy and enhances the overall flavor.
Adapt it for your goals.
Healthier Version
Skip the shallow-frying step. Add the steamed and sliced muthiyas directly into the pressure-cooked gravy and simmer for 8-10 minutes. This reduces the overall oil content significantly.
Vegetable VariationsVegetable Variations
Incorporate other vegetables like drumsticks, tindora (ivy gourd), or tuver lilva (fresh pigeon peas) along with or in place of the mentioned vegetables.
Jain VersionJain Version
Omit the potatoes, sweet potato, and suran. Replace them with raw bananas and increase the quantity of valor papdi or add green peas.
No Onion No GarlicNo-Onion No-Garlic
This recipe is naturally free from onion and garlic, making it suitable for those who avoid them.
Why this is on our healthy list.
Rich in Fiber
The combination of whole wheat flour (atta), gram flour (besan), and a variety of vegetables makes this dish high in dietary fiber, which aids digestion and promotes gut health.
Good Source of Plant-Based Protein
Besan (gram flour) is an excellent source of plant-based protein, which is essential for muscle repair and overall body function.
Provides Complex Carbohydrates
Vegetables like sweet potatoes and yams provide complex carbohydrates, offering sustained energy release without causing sharp spikes in blood sugar levels.
Packed with Vitamins and Minerals
Fenugreek leaves are rich in iron and Vitamin K, while the medley of vegetables contributes a wide range of essential vitamins and minerals to the dish.
Frequently asked questions
One serving of Muthiya Shaak (approximately 1.5 cups or 450g) contains around 450-500 calories. The exact count can vary based on the amount of oil used for frying and the specific vegetables included.
