Potato shak (Gujarati potato curry)

60 minutes


  • 4 medium potatoes
  • 2 tbsp of vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 tsp dhana jeeru, (coriander and cumin powder)
  • 1 tsp salt
  • 2 tbsp of tomato purée
  • 235ml of water
  • 1 handful of coriander, to garnish


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 and serve with rice or Indian breads