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A comforting Gujarati staple featuring tender potatoes and sweet green peas simmered in a tangy, lightly spiced tomato gravy. This everyday curry is perfect with hot rotis and a side of rice.
For 4 servings
Prepare the Tempering (Tadka)
Sauté Aromatics and Build the Masala
Cook the Vegetables
A comforting Gujarati staple featuring tender potatoes and sweet green peas simmered in a tangy, lightly spiced tomato gravy. This everyday curry is perfect with hot rotis and a side of rice.
This gujarati recipe takes 40 minutes to prepare and yields 4 servings. At 216.26 calories per serving with 5.66g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Simmer or Pressure Cook
Finish and Garnish
Serve
You can add other vegetables like diced carrots, French beans, or cauliflower florets along with the potatoes for added nutrition and texture.
For a richer gravy, add 1-2 tablespoons of cashew paste along with the tomato puree or a splash of fresh cream at the end of cooking.
This shaak is often made without onion. Simply skip the onion and add the ginger-chili and tomato puree after the tempering is done.
For a spicier version, increase the number of green chilies or add a pinch of black pepper powder along with the garam masala.
Green peas are rich in dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This dish provides a decent amount of plant-based protein from green peas, which is essential for muscle repair, growth, and overall body function.
Potatoes are a great source of complex carbohydrates, providing sustained energy to keep you active and full for longer.
Ingredients like tomatoes, turmeric, and ginger contain powerful antioxidants that help combat oxidative stress and reduce inflammation in the body.
One serving (approximately 1 cup) of Vatana Bateta Shaak contains around 220-250 calories, primarily from carbohydrates in potatoes and fats from the oil.
Yes, it is a nutritious and balanced everyday dish. Potatoes provide essential carbohydrates and potassium, while green peas are a good source of plant-based protein and fiber. It's a wholesome meal when paired with whole wheat rotis.
Absolutely! Using a pressure cooker is a very common and quick method. After adding water, cook on medium heat for 2-3 whistles. Let the pressure release naturally for perfectly tender potatoes.
If the gravy is too thin, you can simmer it uncovered for 5-7 minutes until it reduces to your desired consistency. Alternatively, gently mash a few pieces of cooked potato against the side of the pan to naturally thicken the gravy.
Yes, you can substitute with sweet potatoes for a different flavor profile. They cook faster, so reduce the simmering time. You might also want to reduce or omit the jaggery as sweet potatoes are naturally sweet.
Leftover shaak can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat thoroughly on the stovetop or in a microwave before serving.
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