Vagan Batata nu Shaak
A simple, home-style Gujarati dry potato curry with minimal spices. Cubed potatoes are simmered in a light tempering of mustard seeds and green chilies until tender, then finished with fresh coriander. No onion, no garlic — just clean, comforting flavors that pair perfectly with roti or thepla.
For 4 servings
- prep · ~5 min
Prep the potatoes.
Peel the potatoes and cut them into uniform 1-inch cubes. Rinse once and drain well so they cook evenly.
TIPEven-sized cubes ensure all potatoes finish cooking at the same time. - temper · ~2 min
Make the tempering.
1.Heat 2 tbsp oil in a kadai over medium heat until shimmering.2.Add 0.5 tsp mustard seeds and let them splutter (30 seconds).3.Add 0.5 tsp cumin seeds and let them crackle (20 seconds).4.Add 2 slit green chilies and sauté briefly until fragrant (10 seconds).TIPLet mustard seeds pop fully before adding cumin — this layers the flavors properly. - saute · ~2 min
Add potatoes and turmeric.
Add the cubed potatoes and 1 pinch turmeric powder. Stir gently to coat the potatoes evenly with the oil and tempering spices. Sauté for 2 minutes until the potatoes get a light golden touch.
- simmer · ~11 min
Add salt and water, then cook covered.
Add 0.25 cup water and 0.5 tsp salt. Stir once, cover with a lid, and lower the heat to low-medium. Cook for 10-12 minutes, stirring halfway through, until the potatoes are fork-tender and the water has fully evaporated.
TIPCheck at 8 minutes — if water is gone but potatoes still firm, add 1-2 tbsp more water and continue. - garnish · ~2 min
Garnish with fresh coriander and serve.
Turn off the heat. Sprinkle 2 tbsp chopped coriander leaves on top. Let the shaak rest for 2 minutes before transferring to a serving bowl.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut potatoes into uniform 1-inch cubes so they cook evenly and hold their shape.
- 2Let mustard seeds splutter fully before adding cumin for proper flavor layering.
- 3Use a non-stick or well-seasoned kadai to prevent the potatoes from sticking.
- 4Stir gently with a spatula to avoid breaking the potato cubes during cooking.
- 5Check the pan at 8 minutes; if water dries before potatoes are tender, add 1-2 tbsp more water.
- 6For a slightly caramelized edge, let the potatoes sit untouched for the last minute after water evaporates.
- 7This shaak tastes even better the next day — store in the fridge for up to 3 days and reheat gently.
Adapt it for your goals.
High-protein
Add 1/2 cup of boiled chickpeas or roasted peanuts along with the potatoes for extra protein and crunch. This makes the dish more filling and suitable as a post-workout meal.
low oilLow-oil
Reduce oil to 1 tbsp and use a non-stick pan. Steam the potatoes with a splash of water first, then toss with the tempering — this cuts fat while keeping the dish flavorful.
jainJain
Skip the green chilies and use a pinch of black pepper or ginger instead to avoid root vegetables. This keeps the shaak Jain-friendly while still offering gentle heat.
vegan extra vegVegan-extra-veg
Add 1/2 cup of diced carrots or green beans along with the potatoes. This increases fiber and color, turning the shaak into a more complete vegetable side.
Why this is on our healthy list.
Rich in Complex Carbs
Potatoes provide sustained energy and are a good source of vitamin C, potassium, and fiber when eaten with the skin on.
Low in Fat
With only 2 tablespoons of oil, this dry curry is a light, heart-friendly option compared to heavy gravies.
Natural Anti-Inflammatory
Turmeric and mustard seeds contain curcumin and selenium, which support the body's natural inflammatory response.
Good Source of Antioxidants
Coriander leaves are rich in antioxidants like quercetin and vitamin A, which help protect cells from oxidative stress.
Frequently asked questions
Over-stirring or using too much water can break the potatoes. Use only 1/4 cup water and stir gently, just once halfway through.
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