Surti Papeta ma Marghi nu Shaak

Name: Surti Papeta ma Marghi nu Shaak
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 500 g chicken (bone-in, curry cut pieces, skin removed); 2 pcs potato (medium, peeled and cubed into 1-inch pieces); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 tsp ginger paste; 1 tsp garlic paste; 2 pcs green chili (slit lengthwise); 2 tbsp oil; 1 tsp cumin seeds; 1 inch cinnamon stick; 3 pcs cloves; 4 pcs black peppercorns; 1 pinch turmeric powder; 1 tsp red chili powder; 2 tsp coriander powder; 1 tsp cumin powder; 1 pinch garam masala; 1 pinch salt; 1 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(35)

TASTE SCORE

8/10

A homestyle chicken and potato curry from Surat, Gujarat. This shaak is beautifully simple — tender bone-in chicken and cubed potatoes simmered in a fragrant, lightly spiced onion-tomato gravy. Mild yet deeply satisfying, with a hint of sweetness from the onions and warmth from whole garam masala. Best sopped up with roti or steamed rice.

PREP

15m

COOK

40m

SERVES

1 KATORI

366 cal

SERVINGS

METHOD · 8 STEPS

prep
Prepare the chicken and potatoes.
1.Wash 500g bone-in chicken pieces thoroughly and drain well.
2.Peel 2 potatoes and cut into 1-inch cubes.
3.Finely chop 2 onions and 2 tomatoes. Slit 2 green chilies lengthwise.
temper
Make the tempering.
1.Heat 2 tbsp oil in a pressure cooker over medium heat.
2.Add 1 tsp cumin seeds and let sizzle for 30 seconds.
3.Add 1-inch cinnamon stick, 3 cloves, and 4 black peppercorns. Sauté until fragrant, about 30 seconds.
saute · ~10 min
Sauté the aromatics.
1.Add chopped onions and slit green chilies. Cook until onions turn soft and translucent, about 4-5 minutes.
2.Add 1 tsp ginger paste and 1 tsp garlic paste. Sauté until the raw aroma fades, about 1 minute.
3.Add chopped tomatoes. Cook until they turn mushy and oil starts to separate, about 4-5 minutes.
saute · ~2 min
Cook the spice base.
1.Lower the heat and add 1 pinch turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder, and 1 tsp cumin powder.
2.Sauté the spices for 1-2 minutes until fragrant. Splash a little water if the spices start sticking to the bottom.
saute · ~6 min
Brown the chicken and potatoes.
1.Add the chicken pieces and cubed potatoes to the cooker.
2.Sauté for 5-6 minutes, turning the chicken pieces, until the meat is lightly seared on all sides.
TIPBrowning the chicken here builds the deep savory base. Do not rush this step.
pressure cook · ~15 min
Pressure cook the shaak.
1.Add 1 pinch salt and 1 cup water. Stir well.
2.Close the pressure cooker lid and cook on medium heat for 3-4 whistles.
3.Turn off the heat and let the pressure release naturally for 10 minutes.
TIPLetting pressure release naturally keeps the chicken moist and tender.
simmer · ~5 min
Adjust consistency and finish.
1.Open the lid and check the potato — it should be fork-tender.
2.If the gravy is too thin, simmer uncovered for 3-5 minutes until it reaches your desired thickness.
3.Check salt and adjust if needed. Sprinkle 1 pinch garam masala and stir gently.
garnish
Garnish with fresh coriander leaves and serve hot.
Transfer to a serving bowl, scatter chopped coriander leaves on top. Serve with roti, paratha, or steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Always brown the chicken well in step 5 to build a deep, savory flavor base.
2
Let the pressure release naturally for 10 minutes to keep the chicken succulent.
3
Cook the onion-tomato masala until oil separates for a richer, well-integrated gravy.
4
Cube the potatoes into even 1-inch pieces so they cook through at the same time as the chicken.
5
If the gravy is too thin after pressure cooking, simmer uncovered for a few minutes.
6
Add the garam masala only at the very end to preserve its fragrant aroma.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Replace chicken with 250g paneer (cubed) or 1 cup chickpeas. Skip browning the chicken; instead, sauté the paneer or boiled chickpeas with the spices in step 5 for a hearty, protein-rich Gujarati-style shaak.

low oil

Low-oil

Reduce oil to 1 tbsp and use a non-stick pan. Dry-roast the cumin and whole spices before adding the onions. This cuts calories while keeping the aromatic base intact.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Lean Protein from Chicken

Bone-in chicken provides high-quality animal protein and essential amino acids, with skin removed to reduce excess fat.

✓

Good Source of Potassium

Potatoes and tomatoes contribute potassium, a mineral that supports healthy blood pressure and muscle function.

✓

Digestive Spices

Cumin, coriander, and turmeric aid digestion and have anti-inflammatory properties, typical of Gujarati cooking.

QUESTIONS?

Frequently asked questions

Yes, but reduce pressure cooking to 2 whistles to avoid overcooking the lean meat. The bones add flavor to the gravy, so consider using chicken broth instead of water.