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A simple and wholesome Gujarati spinach and potato curry. Tender spinach and soft potatoes are cooked in a mildly spiced tempering with a hint of sweetness and tang, making it a perfect everyday meal.
For 4 servings
Prepare Vegetables
Make the Tempering (Vaghar)
Cook the Potatoes
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A simple and wholesome Gujarati spinach and potato curry. Tender spinach and soft potatoes are cooked in a mildly spiced tempering with a hint of sweetness and tang, making it a perfect everyday meal.
This gujarati recipe takes 35 minutes to prepare and yields 4 servings. At 181.34 calories per serving with 5.51g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add Spinach and Finish
Serve
To make a Jain-friendly version, omit the potatoes and garlic. Use raw bananas (kacha kela) as a substitute for potatoes.
For a protein-rich version, add 100g of cubed paneer in the last 2-3 minutes of cooking.
Add one finely chopped tomato along with the potatoes for a tangier gravy base.
Add ¼ cup of boiled yellow moong dal along with the spinach for added texture and protein.
Spinach is an excellent source of iron, which is crucial for preventing anemia and maintaining energy levels. It's also packed with vitamins A, C, and K, supporting vision, immune function, and bone health.
The combination of spinach and potatoes provides a good amount of dietary fiber, which aids in digestion, promotes a healthy gut microbiome, and helps in regulating blood sugar levels.
With potassium from potatoes and nitrates from spinach, this dish can contribute to better blood pressure management. It is also low in saturated fat and cholesterol-free.
This dish offers a wholesome balance of complex carbohydrates from potatoes for sustained energy, and a wealth of essential micronutrients from spinach and spices, making it a nutritious part of any meal.
One serving of Palak nu Shaak (approximately 205g) contains around 160-180 calories, making it a light and healthy main dish. The exact count can vary based on the amount of oil used.
Yes, it is a very healthy dish. Spinach is a powerhouse of iron, Vitamin K, Vitamin A, and antioxidants. Potatoes provide essential carbohydrates and potassium. It's a well-balanced, plant-based meal perfect for daily consumption.
Spinach naturally releases a lot of water when cooked. To prevent this, you can use the traditional trick of adding 1 tablespoon of besan (gram flour) when you add the spinach. The besan absorbs excess moisture and adds a lovely nutty flavor without forming lumps.
Absolutely. You can substitute potatoes with other vegetables like sweet potatoes, raw bananas, or even add proteins like paneer, tofu, or boiled chickpeas.
This recipe is naturally vegan as it uses vegetable oil and contains no dairy or animal products.
Store any leftover shaak in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan on the stovetop or in the microwave before serving.