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Aloo and Kand Rasawala Shaak | Faral shaak | Gujarati Aloo Kand sabzi |

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Tarla Dalal

22 February, 2017

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Aloo and Kand Rasawala Shaak | Faral shaak | Gujarati Aloo Kand sabzi |

Table of Content

About Aloo And Kand Rasawala Shaak, Faraal Recipe

Ingredients

Methods

How to make Aloo and Kand Rasawala Shaak

Nutrient values

Aloo and Kand Rasawala Shaak | Faral shaak | Gujarati Aloo Kand sabzi |

Aloo and Kand Rasawala Shaak, also known as Faral Shaak or Gujarati Aloo Kand Sabzi, is a comforting and flavourful dish that combines the earthy goodness of boiled potatoes and steamed purple yam (kand) in a mildly spiced, tangy curd-based gravy. This traditional Gujarati recipe is especially popular during fasting days (vrat), as it uses rajgira flour (amaranth flour) as a natural thickener instead of regular flours or grains, making it light yet satisfying.

The base of this sabzi is made by blending curd (dahi) with rajgira flour, salt, and water to create a smooth, creamy mixture that gives the dish its characteristic rasawala (gravy-like) texture. The rajgira flour not only helps thicken the gravy but also adds a subtle nutty flavor that pairs beautifully with the cool tanginess of the curd. This makes the shaak gentle on the stomach and suitable for fasting or detox days.

A tempering of cumin seeds (jeera) in oil adds a rich aroma and earthy depth to the dish. The cumin not only enhances flavor but also aids digestion, making this sabzi light and nourishing. Once the cumin crackles, the curd mixture is added along with the potatoes, kand, green chilli paste, and sugar. The green chillies bring a gentle heat, while the sugar balances the tang of the curd and the spice of the chillies, giving the dish its distinct sweet-spicy-sour Gujarati flavor profile.

It’s important to mix gently while cooking the shaak to ensure that the potatoes and kand maintain their shape and don’t become mushy. The mixture is simmered on a medium flame for about 8 minutes, allowing all the ingredients to absorb the flavours and the gravy to reach the perfect consistency. The optional addition of finely chopped coriander (dhania)at the end adds a burst of freshness and colour, making the dish even more appetizing.

One of the highlights of this Aloo and Kand Rasawala Shaak is that it can be enjoyed even on fasting days (upvas). Since all the ingredients—potatoes, purple yam, rajgira flour, and curd—are allowed during fasts, it becomes a wholesome, balanced meal. The dish provides a great combination of carbohydrates, protein, and probiotics, keeping you energized and light throughout the day.

For best results, avoid overcooking the potatoes and kand, as they may become too soft and break apart when simmered in the curd gravy. If you plan to serve the shaak later, add a little water before reheating to adjust the consistency. Serve it hot, preferably with rajgira puris or sabudana khichdi, and enjoy the delicious harmony of flavours in this traditional Gujarati faral delight.

Ingredients

for Aloo and Kand Rasawala Shaak

1 cup boiled potato cubes

1 cup steamed purple yam (kand) cubes

3/4 cup curd (dahi)

2 tbsp rajgira (amaranth) flour

salt to taste

1 tbsp oil

1 tsp cumin seeds (jeera)

1 tsp green chilli paste

2 tsp sugar

1 tbsp finely chopped coriander (dhania) , optional

Method

for Aloo and Kand Rasawala Shaak

Combine the curds, rajgira flour, salt and 1 cup of water in a deep bowl, whisk well and keep aside.
Heat the oil in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds.
Add the curd-water mixture, potatoes, kand, green chilli paste and sugar, mix gently and cook on a medium flame for 8 minutes, while stirring occasionally.
Add the coriander and mix well.
Serve hot.

Aloo and Kand Rasawala Shaak | Faral shaak | Gujarati Aloo Kand sabzi | Video by Tarla Dalal

Aloo and Kand Rasawala Shaak, Faraal Recipe recipe with step by step photos

How to make Aloo and Kand Rasawala Shaak

1. To make the Aloo and Kand Rasawala Shaak, Faraal Recipe, In a deep bowl put 3/4 cup curd (dahi).
2. Add the 2 tbsp rajgira (amaranth) flour.
3. Add salt to taste and 1 cup of water.
4. Whisk well and keep aside.
5. Heat the 1 tbsp oil in a deep non-stick pan.
6. Add the 1 tsp cumin seeds (jeera).
7. Sauté on a medium flame for 30 seconds.
8. Add the 1 tsp green chilli paste.
9. Add the curd-water mixture, 1 cup boiled potato cubes, 1 cup steamed purple yam (kand) cubes, and 2 tsp sugar, mix gently and cook on a medium flame for 8 minutes, while stirring occasionally.
10. Add the 1 tbsp. finely chopped coriander (dhania) , optional.
11. Mix well.
12. Serve Aloo and Kand Rasawala Shaak, Faraal Recipe hot.

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per serving

Energy	157 cal
Protein	2.8 g
Carbohydrates	20.4 g
Fiber	2.2 g
Fat	6.2 g
Cholesterol	6 mg
Sodium	13.1 mg

Click here to view Calories for Aloo and Kand Rasawala Shaak, Faraal Recipe

The Nutrient info is complete

Your Rating*

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Kanan S Contractor

April 23, 2020, 9:11 p.m.

Altaf Hussain

Jan. 10, 2014, 2:41 p.m.

Payal Parikh 86

June 19, 2013, 3:11 p.m.

This recipe is always made at my house on fasting days along with rajgira puris. I love the combo of potatoes and kand and also this recipe is so easy and quick to make.