Papad nu Shaak (No Onion, No Garlic)
Quick Gujarati-style papad curry with tomato and yogurt. Papad is roasted and folded in at the end so it keeps texture.
Ingredients
For the tempering
- 2 tbsp neutral oil groundnut or sunflower
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 pinch asafoetida hing
- 1 to 2 dried red chilies seeded for less heat; broken
- 1 to 2 green chilies slit lengthwise
- 1 tsp ginger paste optional; omit for ginger-free
For the masala
- 1/4 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp Kashmiri red chili powder adjust to taste
- 2 tbsp water for a thin slurry
For the gravy
- 2 medium tomatoes about 1 cup; pureed or very finely grated
- salt to taste
- 1/4 cup plain whole-milk yogurt whisked with 1 tbsp water until smooth
- 1/2 tsp dried fenugreek leaves kasuri methi; crushed between palms
- 1/4 to 1/2 tsp garam masala
- 3/4 to 1 cup water as needed
- 2 urad dal papad or moong papad; dry-roasted until crisp with light spots, broken into large pieces
- 2 tbsp cilantro leaves chopped
Instructions
Build the tempering
- Heat oil in a kadai on medium heat. Add mustard seeds and wait until they pop.
- Add cumin seeds, hing, and dried red chilies. Stir for twenty to thirty seconds until fragrant.
- Add green chilies and ginger paste if using. Sauté about thirty seconds without letting the ginger burn.
Cook the masala and tomato
- In a small bowl, mix turmeric, coriander powder, Kashmiri chili, and two tablespoons water into a smooth slurry. Pour into the kadai and stir continuously for one to two minutes until the oil begins to separate at the edges.
- Add tomato puree and salt. Cook on medium heat, stirring often, until the mixture thickens and the oil shows at the sides, about six to eight minutes depending on your tomatoes.
Finish the gravy
- Reduce heat to low. Add the whisked yogurt in a thin stream while stirring constantly. Cook on low for two to three minutes until the gravy looks cohesive and slightly creamy. If it looks too thick, splash in a little hot water.
- Rub kasuri methi between your palms and stir in. Add garam masala. Taste and adjust salt and chili.
- Add three-quarters cup water (or up to one cup for a thinner shaak) and bring to a gentle boil. Simmer two minutes so the flavors meld.
Add papad and serve
- Lower heat. Fold in roasted papad pieces and simmer one to two minutes only, until they soften slightly but still have chew.
- Turn off heat, garnish with cilantro, and serve hot with methi thepla, phulka, or rice.
Notes
Roast papad before adding it to the gravy. It should be crisp, not burnt.
Add papad at the end; it continues to absorb liquid as it sits.
For vegan, swap yogurt for thick coconut cream plus a squeeze of lemon for tang.
Best eaten fresh. If you must store, keep gravy and roasted papad separate and combine while reheating.
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