There are several Gujerati words we use to describe dishes that are encompassed by the word ‘curry’. ‘Shak’ is what is mainly used for dry ‘curries’.
This simple potato shak is what I was first taught by my mother and what I have passed on to my daughters. The spices and measures used below are all a base and for you to change to suit your tastebuds.
- 1 medium sized potato per person – this recipe is using 4
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Half tsp turmeric powder
- 1 tsp red chilli powder
- 2 tsp coriander and cumin powder (dhana jeeru)
- 1 tsp salt
- 2 tbsp tomato puree
- 1 cup of water
- Handful of coriander to garnish
To make it
- Peel the potatoes and then chop them into large cubes. Wash and then set them aside.
- Mix the water with the tomato puree and set aside.
- Heat the oil in a large saucepan over a medium flame and make sure the lid is set aside within easy reach. This is because the seeds may pop out from the hot oil when the potatoes are added so it’s handy to cover up quickly.
- Test the oil by adding a couple of mustard and cumin seeds. If they fizzle around, it’s ready so add the rest and then quickly add the chopped potatoes and cover with the lid.
- Turn the heat down and then add the turmeric, chilli powder, coriander and cumin powder and salt.
- Pour over the water and purée mix, cover and leave to cook with the lid on until the potatoes are soft giving the mixture a little stir every now and then. If the potatoes are sticking, it’s too hot so turn the heat down and add a little more water.
- Garnish with fresh coriander
There is a child friendly version of this recipe on Lovefood.com and because it is such a quick one for a Friday night with rotli or just stuffed into pitta pockets, I’ve entered it into Fabulicious Food’s Family Fridays blogging event!