Simple Potato Shak

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.

Copyright Urvashi Roe_Simply spiced potato curry for kids

Simple Shak - Dry Curry

You’ll need

  • 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

  1. Peel the potatoes and then chop them into large cubes.  Wash and then set them aside.
  2. Mix the water with the tomato puree and set aside.
  3. 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.
  4. 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.
  5. Turn the heat down and then add the turmeric, chilli powder, coriander and cumin powder and salt.
  6. 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.
  7. Garnish with fresh coriander

There is a child friendly version of this recipe on 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!


12 responses to “Simple Potato Shak

  1. i make this style of potator curry at home, though never called it a shak. Anyhow thanks for sharing this one, as all indian curries have slight variations so always nice to see other versions

  2. Pingback: Family Friendly Fridays April Round Up | Fabulicious Food

  3. We are both featured on Ren’s gorgeous site & I just wanted to say that I have bookmarked this beautiful & fragrant recipe for our weekend breakfast. Just adding some poached eggs! Lovely recipe & great instructions.

  4. Hello Urvashi! Ok now I’ve caught up properly and see that this is your second beautiful blog. Lots more recipes to explore! Thank you so much for linking this up to Family Friendly Fridays! I was also excited to see British grown curry leaves in the shop this week – they would be lovely and fresh to use so I;m looking forward to exploring more of your recipes. Ren x

    • Thanks Ren x it’s a little online recipe book to compliment the ones we gave to our girls when they were weaned really but a nice way to share with lots of people who’ve been asking me!

  5. Pingback: World Food Day | Gujarati Girl

  6. I am just cooking this now, to go with Dal and stuffed okra. I will let you know how it is. Pinky 🙂

  7. Pingback: Presenting the Röstizza: A Potato Rösti Pizza Base » Kavey Eats

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