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A comforting Gujarati homestyle curry made with tender potatoes and sweet green peas. This everyday sabzi, known as 'shaak', features a mild, tangy, and slightly sweet tomato-based gravy. It's a quick and easy dish that pairs perfectly with fresh rotis or parathas for a wholesome meal.
For 4 servings
Preparation: Peel and dice the potatoes into uniform 1/2-inch cubes. Finely chop the onion and puree the tomatoes. If using fresh peas, shell them. Keep all ingredients ready.
Tempering (Vaghar): Heat oil in a medium-sized pot or pressure cooker over medium heat. Once hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds. Add the cumin seeds and hing, and sauté for another 30 seconds until fragrant.
Sauté Aromatics: Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent. Stir in the ginger-green chili paste and cook for another minute until the raw aroma disappears.
Cook the Masala: Pour in the tomato puree. Add the turmeric powder, red chili powder, and coriander-cumin powder. Mix well and cook the masala, stirring occasionally, for 5-7 minutes until it thickens and you see oil separating from the sides.
Cook the Vegetables: Add the diced potatoes, green peas, salt, and sugar to the pot. Stir gently to coat the vegetables evenly with the masala. Pour in 1 cup of water, stir, and bring the mixture to a boil.
Simmer: Cover the pot with a lid and reduce the heat to low-medium. Let the shaak simmer for 15-18 minutes, or until the potatoes are tender and can be easily pierced with a fork. Stir once or twice in between to prevent sticking. (For pressure cooker: Close the lid and cook for 2 whistles on medium heat).
A comforting Gujarati homestyle curry made with tender potatoes and sweet green peas. This everyday sabzi, known as 'shaak', features a mild, tangy, and slightly sweet tomato-based gravy. It's a quick and easy dish that pairs perfectly with fresh rotis or parathas for a wholesome meal.
This gujarati recipe takes 40 minutes to prepare and yields 4 servings. At 210.41 calories per serving with 5.37g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Finishing Touches: Once the potatoes are cooked through, turn off the heat. Stir in the garam masala and fresh lemon juice. Garnish with freshly chopped coriander leaves. Let the shaak rest for 5 minutes to allow the flavors to meld before serving.
Skip the onion and ginger. The shaak will still be delicious with the tomato and spice base.
Some traditional recipes skip tomatoes. Increase lemon juice to 1.5 tbsp and add a pinch more sugar for a different tangy flavor profile.
You can add other vegetables like carrots or bell peppers along with the potatoes for extra nutrition and texture.
For a richer, restaurant-style gravy, stir in 1 tablespoon of heavy cream or cashew paste at the end.
Potatoes are a great source of complex carbohydrates, which provide a steady release of energy to keep you active throughout the day.
Green peas are high in dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a healthy weight.
The blend of Indian spices like cumin, coriander, and hing (asafoetida) are traditionally known to stimulate digestive enzymes and prevent bloating.
Green peas contribute a good amount of plant-based protein, which is essential for building and repairing tissues in the body.
One serving (approximately 1 cup or 285g) contains around 250-300 calories, depending on the amount of oil used.
Yes, it's a wholesome and balanced dish. Potatoes provide complex carbs for energy, peas offer protein and fiber, and the spices have various health benefits. It's a great everyday vegetable curry.
Absolutely. The traditional Gujarati Jain version of this recipe is made without onions or ginger. It tastes just as wonderful.
If the gravy is too thin, you can simmer the shaak uncovered for a few more minutes to allow the excess water to evaporate. Alternatively, you can mash a few pieces of cooked potato into the gravy to thicken it naturally.
Yes, frozen peas work perfectly. Since they are partially cooked, add them during the last 5-7 minutes of the cooking process to prevent them from getting mushy.
Leftover shaak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.
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