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A classic Gujarati winter specialty! Tender valor papdi (flat beans) and potatoes cooked in a tangy, sweet, and mildly spicy masala. A comforting and wholesome dish that pairs perfectly with rotli and dal.
For 4 servings
Prepare the vegetables. Wash the valor papdi thoroughly. Snap off the ends and pull down the side to remove the tough, fibrous string. Chop the beans into 1-inch pieces. Peel the potatoes and dice them into 1/2-inch cubes. Finely chop the tomatoes and slit the green chilies.
Make the tempering (Vaghar). Heat oil in a heavy-bottomed pan or a pressure cooker over medium heat. Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds.
Add remaining tempering ingredients. Lower the heat and add the cumin seeds, carom seeds, and asafoetida. Sauté for 10-15 seconds until fragrant. Be careful not to burn them.
Sauté aromatics and vegetables. Add the ginger paste and slit green chilies, and sauté for 30 seconds. Immediately add the chopped valor papdi and diced potatoes. Mix well to coat them evenly with the tempered oil and spices.
Add spices and cook. Add turmeric powder, red chili powder, coriander-cumin powder, and salt. Stir and cook for 2-3 minutes, allowing the raw smell of the spices to dissipate.
Simmer the shaak. Add the chopped tomatoes and 1/2 cup of water. Stir everything together. Cover the pan with a lid, reduce the heat to low-medium, and let it cook for 15-20 minutes. Stir occasionally to prevent sticking. The shaak is ready when a potato cube can be easily pierced with a fork.
A classic Gujarati winter specialty! Tender valor papdi (flat beans) and potatoes cooked in a tangy, sweet, and mildly spicy masala. A comforting and wholesome dish that pairs perfectly with rotli and dal.
This gujarati recipe takes 40 minutes to prepare and yields 4 servings. At 250.13 calories per serving with 5.65g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Add finishing flavors. Once the vegetables are tender, add the grated jaggery, garam masala, and fresh lemon juice. Mix gently and cook for another 2 minutes until the jaggery has completely dissolved and the flavors have melded.
Garnish and serve. Turn off the heat, garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot with phulka rotli, paratha, or as part of a Gujarati thali.
Add steamed or fried methi (fenugreek) muthiya to the shaak during the last 5 minutes of cooking for a more substantial and festive dish.
You can add other vegetables like small brinjals (eggplant), drumsticks (saragvo), or sweet potato along with the potatoes.
For a different flavor profile, add one finely chopped onion after the tempering and sauté until translucent before adding the ginger paste.
Add 1/2 teaspoon of garlic paste along with the ginger paste and increase the number of green chilies for a spicier kick.
Valor papdi (flat beans) are an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The use of traditional spices like asafoetida (hing), carom seeds (ajwain), and ginger helps to improve digestion and prevent bloating and indigestion.
Potatoes provide complex carbohydrates, which are a steady source of energy to keep you active throughout the day.
This vegetable-rich dish provides essential vitamins like Vitamin C from tomatoes and lemon, and minerals like iron and potassium from the beans and potatoes.
A single serving of Valor Papdi nu Shaak (approximately 210g) contains around 180-220 calories, depending on the amount of oil used. It's a relatively low-calorie and nutritious main dish.
Yes, it is a very healthy dish. Valor papdi is an excellent source of dietary fiber, vitamins, and minerals. The dish is plant-based, balanced, and uses a variety of beneficial spices. Using minimal oil makes it even healthier.
Absolutely! A pressure cooker significantly reduces the cooking time. Follow the recipe until you add water and tomatoes, then close the lid and cook for 2-3 whistles on medium heat. Let the pressure release naturally before adding the final ingredients.
If you can't find valor papdi, you can use Surti papdi, green beans (French beans), or even frozen fava beans. The cooking time may need to be adjusted slightly depending on the vegetable used.
Store any leftover shaak in an airtight container in the refrigerator for up to 3 days. The flavors often meld and taste even better the next day. Reheat gently on the stovetop or in the microwave.
Yes, you can omit the jaggery for a purely savory and tangy version. The sweet element is characteristic of Gujarati cuisine, but the dish will still be delicious without it.
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