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A comforting Gujarati potato curry where tender boiled potatoes are simmered in a tangy and slightly sweet tomato gravy. This everyday classic is perfect for a quick weeknight meal with hot puris or rotis.
For 4 servings
Prepare the Base: Heat oil in a kadai or a medium-sized pot over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Temper the Spices (Vaghar): Add the cumin seeds and let them sizzle. Immediately add the hing and curry leaves, being careful as they may splutter. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
Build the Gravy: Add the grated ginger and green chillies. Sauté for about a minute until the raw aroma disappears. Pour in the tomato puree and cook for 4-5 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
Add Spice Powders: Lower the heat and add the turmeric powder, Kashmiri red chilli powder, dhana jeeru, and salt. Stir well and cook the masala for one minute until aromatic.
Combine and Simmer: Add the boiled potato cubes to the pot. Gently toss to coat them with the masala without breaking them. Pour in 1.5 cups of water, stir, and bring the curry to a boil.
Develop Flavors: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 8-10 minutes. This allows the potatoes to absorb the flavors of the gravy. For a thicker gravy, gently mash a few potato cubes against the side of the pot with your spoon.
Finish and Garnish: Turn off the heat. Stir in the garam masala, grated jaggery, and fresh lemon juice. Mix until the jaggery is fully dissolved. Garnish with freshly chopped coriander leaves. Let the shaak rest for 5 minutes before serving.
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A comforting Gujarati potato curry where tender boiled potatoes are simmered in a tangy and slightly sweet tomato gravy. This everyday classic is perfect for a quick weeknight meal with hot puris or rotis.
This gujarati recipe takes 30 minutes to prepare and yields 4 servings. At 194.57 calories per serving with 4.05g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
To make a Jain-friendly version, omit the potatoes and ginger. Use 3-4 raw bananas (plantains), boiled and cubed, as a substitute for potatoes.
For a Punjabi-style twist, add 1 finely chopped onion after the tempering and sauté until golden. Then add 1 teaspoon of ginger-garlic paste and proceed with the recipe.
Add 1/2 cup of boiled chickpeas or green peas along with the potatoes to increase the protein and fiber content of the dish.
The generous use of tomatoes and a final squeeze of lemon juice make this dish a good source of Vitamin C, which is essential for boosting immunity and skin health.
Spices like ginger, cumin seeds, and hing (asafoetida) are well-known in Ayurveda for their digestive properties, helping to reduce bloating and improve gut health.
Potatoes are a great source of complex carbohydrates, which provide sustained energy to the body, making this a fulfilling and satisfying meal.
One serving (approximately 1 cup) of Rasawala Bateta nu Shaak contains around 180-200 calories, depending on the amount of oil used. It's a relatively light main course.
Yes, it can be a healthy dish. It's made with whole food ingredients like potatoes and tomatoes. Potatoes provide carbohydrates for energy, while tomatoes are rich in vitamins. To make it healthier, use minimal oil.
Yes, you can omit the jaggery if you prefer a purely savory and tangy curry. However, the slight sweetness is characteristic of Gujarati cuisine and balances the tanginess of the tomatoes and lemon.
This curry pairs beautifully with hot, fluffy puris (a classic combination), soft rotis, phulkas, or thepla. It can also be served with steamed rice and a side of kachumber salad.
You can store leftovers 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 before serving.