Papdi nu Shaak is a simple Gujarati shaak made with hyacinth beans, a little garlic and basic Indian spices. Simple and easy – just what we like from our every day curries!
Note – This recipe has been updated from the archives – first published in March 2015. The recipe remains the same and I’ve added new images.
The papdi used in this recipe different to the papdi in valor papdi ringan nu shaak and surti papdi which is used in surti undhiyu .
The main tip I have for you is to make the shaak pretty quickly after purchasing the vegetables. My family live quite far from Indian grocery shops and we end up buying the vegetables in bulk. I’ve noticed that shaak made with the freshest vegetables taste best whilst the ones sitting in the fridge for a few days loose flavour.
So, for the best flavour, buy, and make on the same day if possible, or the day after.
Having said that, papdi will store in the fridge for a few days before spoiling – they just loose their freshness. Cooking them whilst green makes all the different, and your shaak will taste much more vibrant.
On to the recipe …
Recipe Details
The shaak itself takes just 5 minutes to put together. The only bit that takes some time is preparing the papdi.
You need to peel away the stringy parts and then cut or tear into bite sized pieces.
After that, it’s a simple vaghar of ajmo (ajwain seeds), toss the papdi in with some minced garlic, add the spice powders and let it all cook. My Mum uses a pressure cooker but it’s easy to make on the stove too!
To give it that typical Gujarati flavour, we finish it with lemon juice and a pinch of sugar.
Serve it simply with Gujarati rotli and Gujarati dal or sometimes kadhi . Also great with bajri na rotla and Gujarati lasan ni chutney .
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Papdi Nu Shaak
Ingredients
- 500 gram papdi
- 4 tablespoon oil
- 1 teaspoon ajwain carom seeds
- 1 teaspoon minced garlic optional
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 2 teaspoon dhana jeeru powder coriander and cumin powder
- ¼ teaspoon garam masala
- 1 teaspoon sugar optional
- 1 teaspoon lemon juice
- salt
- coriander leaves to garnish
Instructions
- Wash the papdi thoroughly in water.
- Take each papdi, remove the string and separate into two parts.
Pressure Cooker
- Heat oil in a pressure cooker.
- Add carom seeds, once they crackle, add minced garlic and fry for few seconds.
- Add papdi and all the masala along with salt.
- Mix well and add less than 1/4 cup water.
- Close the cooker lid and cook for one whistle.
- Let the pressure cooker cool naturally.
- Add sugar and lemon, mix and garnish with the chopped coriander leaves.
Stovetop
- Heat oil in a kadai or heavy based pan, add carom seeds and garlic and fry for a few seconds.
- Then tip in prepared papdi and all the spice powders with salt.
- Mix well, add 1/4 cup of water and cover the pan with a lid.
- Cook the shaak on medium to low heat for 7-8 minutes, check in between and stir. You may need to add a couple of tablespoons water if the shaak is not done.
- Once all the water is evaporated and the papdi cooked until tender, turn off the heat.
- Sprinkle sugar and lemon juice, mix well and add chopped coriander.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Papdi Nu Shaak
Ingredients
- 500 gram papdi
- 4 tablespoon oil
- 1 teaspoon ajwain carom seeds
- 1 teaspoon minced garlic optional
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 2 teaspoon dhana jeeru powder coriander and cumin powder
- ¼ teaspoon garam masala
- 1 teaspoon sugar optional
- 1 teaspoon lemon juice
- salt
- coriander leaves to garnish
Instructions
- Wash the papdi thoroughly in water.
- Take each papdi, remove the string and separate into two parts.
Pressure Cooker
- Heat oil in a pressure cooker.
- Add carom seeds, once they crackle, add minced garlic and fry for few seconds.
- Add papdi and all the masala along with salt.
- Mix well and add less than 1/4 cup water.
- Close the cooker lid and cook for one whistle.
- Let the pressure cooker cool naturally.
- Add sugar and lemon, mix and garnish with the chopped coriander leaves.
Stovetop
- Heat oil in a kadai or heavy based pan, add carom seeds and garlic and fry for a few seconds.
- Then tip in prepared papdi and all the spice powders with salt.
- Mix well, add 1/4 cup of water and cover the pan with a lid.
- Cook the shaak on medium to low heat for 7-8 minutes, check in between and stir. You may need to add a couple of tablespoons water if the shaak is not done.
- Once all the water is evaporated and the papdi cooked until tender, turn off the heat.
- Sprinkle sugar and lemon juice, mix well and add chopped coriander.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Beetroot Kalakand – a creamy Indian sweet with a twist on a timeless classic. I prepare mine with fresh beetroot, paneer and mawa. Stunning!
Note – This recipe has been updated from the archives – first published October 2016 by my Mum. I’ve added new images and helpful content, the recipe remains the same.
Think beetroot is just for savoury dishes? Think again! The fresh beetroot in this beetroot kalakand adds a sweet, earthy taste and plenty of moistness. Not to mention the show-stopping colour!
My Mum originally posted this recipe in 2016, and she took inspiration from gajar halwa and dudhi halwa – Indian sweets also made with vegetables! Pretty neat right?!
It went down so well that she even made pumpkin kalakand a few years later.
The base she used is a pretty classic base for kalakand – fresh paneer, mawa, milk and sugar. There are quick versions out there like this instant kalakand made with ricotta cheese .
This gorgeous sweet is perfect for special occasions and Indian festivities. We’ve served it during Diwali and had all our guests asking for the recipe!
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Beetroot – I always use raw beetroots for this recipe, not the ones that are pre-cooked. To prepare them, I wash thoroughly, peel away the skin and grate.
Milk – I use whole milk for creaminess and to cook beetroots.
Paneer – helps to achieve the grainy texture that is characteristic of kalakand. I make homemade paneer so its fresh and soft.
Mawa – mawa again helps with creaminess and adds richness to the recipe. I make mawa at home with milk powder or with ricotta cheese but shop-bought works too.
Sugar – I use regular white sugar.
Ghee – I use homemade ghee that’s made from butter . I don’t recommend using butter directly in the recipe as the taste will be different.
Cardamom powder – part of pretty much every Indian sweet, cardamom powder adds extra depth of flavour.
Storage
Kalakand should be stored in the fridge. It’ll keep for 3-4 days. I’ll be honest though – the flavours are the best on the first day or so.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Beetroot Kalakand
Ingredients
- 200 gram beetroot peeled and grated
- 75 gram paneer
- 75 gram khoya
- 100 milliliters milk
- 100 gram sugar
- 3 tablespoon. ghee
- ½ teaspoon cardamom powder
Decoration
- almonds and pistachio chopped
- silver foil varaq (optional)
Instructions
- Grease a tray or thali with a little ghee or line with parchment paper. Set aside.
- In a large heavy base pan or kadai heat ghee, add grated beetroot and saute for 3-4 minutes.
- Add milk and let it cook on medium heat, until the milk thickens and beetroot has softened and reduced.
- Then add sugar, paneer and khoya, combine well.
- Sugar will release water, so keep stirring the mixture until it thickens and starts leaving the sides of the pan.
- Turn off the heat, tip in the cardamom powder and mix well.
- Transfer the kalakand mix in the prepared tray, and use the back of a spoon to even it out/
- Let it cool a little, then apply silver varaq and nuts slivers.
- Allow to cool completely. You can also refrigerate overnight.
- Once the kalakand is set, cut into bite size squares.
- Serve at room temperature.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
