એક સીટીમાં બટેટાનું શાક | લસણ-ડુંગળી વગર | શ્રાદ્ધ પક્ષ સ્પેશિયલ | Kathiyawadi Swad

😋 બટેટાનું શાક ફક્ત 5 મિનિટમાં | લસણ-ડુંગળી વગર શ્રાદ્ધ પક્ષ સ્પેશિયલ રેસીપી Only 1 whistle, zero onion-garlic, and 5 minutes — that's all it takes to make this super tasty, restaurant-style Batata Nu Shaak (Gujarati Potato Curry)! Perfect for Shraddh Paksh, vrat-friendly kitchens, or any busy weeknight. 🥔🔥 📋 Highlights 🥘 Ready in just 5 minutes flat in a pressure cooker 🌿 No onion, no garlic — 100% satvik and Shraddh Paksh friendly 🥜 Secret masala paste trick so spices never burn 🍃 A flavour-booster ingredient most people throw away (watch to find out!) 🧈 Finished with a special ghee-sesame-curry leaf tempering on top 🛒 Ingredients (Serves 3-4) For the shaak Potatoes – 3 medium (approx. 400g), peeled & cubed Oil – 3 tbsp Mustard-cumin seeds (rai-jeeru) – 1/2 tsp Star anise (chakra phool) – 1 Cloves (laving) – 3 Cinnamon (taj) – 3-4 small pieces Curry leaves (mitha limdo) – 8-10 Green chilli – 1, chopped Ginger – 1 small piece, crushed Coriander stems (kothmir ni dandli) – finely chopped Tomatoes – 2 medium, chopped Salt – to taste Water – 1 cup For the masala paste Red chilli powder – 1 tbsp Turmeric powder – 1/2 tsp Coriander-cumin powder (dhana-jeeru) – 1 tsp Raw peanuts, crushed – 2 tbsp Water – as needed For the tempering (vaghar) Ghee – 2 tbsp Asafoetida (hing) – a pinch White sesame seeds – 1 tsp Curry leaves – 8-10, chopped Kashmiri red chilli powder – 1 tsp Fresh coriander leaves – for garnish ❓ FAQs Can I make this in a kadhai instead of a cooker? Yes — the taste won't change as long as you follow the sautéing and masala-paste steps properly. Why add coriander stems instead of throwing them away? They add a distinct depth of flavour to the shaak that regular coriander leaves alone don't give. Is this recipe suitable for Shraddh Paksh or vrat cooking? Yes, it's made without onion or garlic, using whole spices only — no garam masala needed on top. What if I don't have raw peanuts? You can skip them, but they help thicken the gravy and add a subtle nutty flavour. Can I skip the ghee tempering at the end? Yes, it's optional — but it noticeably boosts the aroma and taste. ⏱️ Timestamps 00:00 – Intro 00:30 – Tip 1: Cutting potatoes so they don't turn black 01:15 – Tip 2: Whole spice tempering + the coriander-stem trick 02:45 – Tip 3: Masala paste so spices never burn 04:00 – Tip 4: Sautéing potatoes + closing the cooker lid correctly 05:30 – One whistle done + mashing technique 06:00 – Tip 5: Special ghee-sesame-curry leaf tempering 06:45 – Final dish 🔔 Subscribe Subscribe to Kathiyawadi Swad for more traditional Gujarati recipes from Bhavanaben Rathod, every week! #BatataNuShaak #GujaratiRecipe #KathiyawadiSwad #ShraddhPakshRecipe #NoOnionNoGarlic #GujaratiFood #PotatoCurry #EasyIndianRecipes #CookerRecipe #IndianVegetarianFood __________________________________ Join this channel to get access to perks:    / @kathiyawadiswad   For any business enquiries you may email us at : teamkathiyawadiswad@gmail.com Please do like share and subscribe to our channel for more videos. You can also follow us on ❤️❤️instagram ❤️❤️ :   / kathiyawadiswad   ❤️❤️ facebook ❤️❤️ :   / kathiyawadiswaad   Our all social medial platform links are available at : https://linktr.ee/kathiyawadiSwad #Kathiyawadiswad #bhavanbenrathod #vanagikhajana