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A classic Gujarati comfort food! This simple potato curry features tender potatoes simmered in a thin, tangy, and slightly sweet tomato-based gravy. Perfect with hot rotis or rice, it's a soulful meal ready in under 30 minutes.
For 4 servings
Prepare the ingredients. Ensure potatoes are boiled until fork-tender, then peeled and cut into 1-inch cubes. Blend the tomatoes into a smooth puree. Prepare the ginger-green chili paste. Keep all spices measured and ready.
Make the tempering (Vaghar). Heat oil in a medium-sized pot or kadai over medium heat. Once hot, add the mustard seeds and allow them to crackle completely, which should take about 30-45 seconds. Then, add the cumin seeds and hing, and sauté for another 15-20 seconds until fragrant.
Sauté the aromatics and tomato base. Add the ginger-green chili paste to the pot and sauté for about 1 minute until the raw aroma disappears. Pour in the tomato puree, mix well, and cook for 5-6 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides.
Add spices and potatoes. Lower the heat and add the turmeric powder, Kashmiri red chili powder, and dhana jeeru powder. Stir and cook for 1 minute until the spices are aromatic. Add the boiled potato cubes, salt, and grated jaggery. Gently toss to coat the potatoes with the masala without breaking them.
Simmer the curry. Pour in 2 cups of water and stir everything together. Increase the heat and bring the curry to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 8-10 minutes. This allows the potatoes to absorb all the flavors of the gravy.
Finish and garnish. Turn off the heat. Stir in the garam masala and fresh lemon juice. Garnish generously with chopped coriander leaves. Let the shaak rest for 5-10 minutes before serving to allow the flavors to meld beautifully.
A classic Gujarati comfort food! This simple potato curry features tender potatoes simmered in a thin, tangy, and slightly sweet tomato-based gravy. Perfect with hot rotis or rice, it's a soulful meal ready in under 30 minutes.
This gujarati recipe takes 30 minutes to prepare and yields 4 servings. At 192.39 calories per serving with 3.79g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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For a thicker, more luscious gravy, add 1 tablespoon of besan (gram flour) after the cumin seeds and roast for a minute until fragrant before adding the ginger-chili paste.
To make this recipe Jain-friendly, omit the potatoes and ginger. Use 400g of boiled and cubed raw bananas (kacha kela) instead.
For a Punjabi-style twist, add one finely chopped onion after the tempering and sauté until golden. Add 1 teaspoon of garlic paste along with the ginger-chili paste. Note that this is not traditional Gujarati style.
Increase the amount of green chilies in the paste and add a slit green chili along with the tempering for an extra kick of heat.
Potatoes are rich in complex carbohydrates, which provide a steady release of energy to keep you active throughout the day.
Spices like hing (asafoetida) and cumin seeds are traditionally known in Ayurveda to help reduce bloating and improve digestion.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage. Turmeric contains curcumin, known for its anti-inflammatory properties.
The presence of Vitamin C from tomatoes and lemon juice, along with the beneficial compounds in spices like turmeric and ginger, can help support a healthy immune system.
One serving of Rasawala Batata nu Shaak (approximately 1 cup or 315g) contains around 195-220 calories, making it a relatively light main dish. The exact count can vary based on the amount of oil used and the size of the potatoes.
Yes, it can be a healthy dish. It's made with whole food ingredients and beneficial spices. Potatoes provide complex carbohydrates for energy, while tomatoes are rich in antioxidants. To make it healthier, use minimal oil and ensure a balanced meal by serving it with whole wheat rotis and a side of salad or yogurt.
Yes, you can omit the jaggery if you prefer a purely savory and tangy curry. However, the small amount of jaggery is characteristic of Gujarati cuisine, balancing the tanginess of the tomatoes and lemon juice to create a unique sweet-and-sour flavor profile.
The easiest way is to gently mash a few potato cubes in the pot, as the starch will thicken the gravy. Alternatively, you can mix 1 teaspoon of besan (gram flour) with 2 tablespoons of water to form a smooth paste and stir it into the simmering curry. Cook for another 2-3 minutes until the raw flour taste is gone.
Yes, you can use canned tomato puree for convenience. Use about 1 cup of canned puree. You may need to adjust the jaggery and salt, as canned products can vary in acidity and sodium content.
Leftover shaak can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat gently on the stovetop, adding a splash of water if the gravy has thickened too much.
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