Gujarati Tomato Shaak with Mustard and Curry Leaves
A tangy and spiced tomato curry cooked with mustard seeds and curry leaves, perfect alongside roti or steamed rice. This indian (vegetarian, gluten free) ready in about 30 minutes pairs mustard seeds, cumin seeds, leaves curry leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium (about 2 cups) ripe tomatoes, chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 10 leaves curry leaves
- 1 green chili, slit
- 1/4 tsp turmeric powder
- a pinch asafoetida (hing)
- 1 tsp ginger paste
- 2 tbsp ghee
- to taste salt
- 1 tsp jaggery or brown sugar
- 2 tbsp fresh coriander leaves, chopped
Instructions
- Step 1: Heat 2 tbsp ghee in a skillet over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds; cook until seeds start to pop, about 30 seconds.
- Step 2: Add 10 curry leaves, 1 slit green chili, a pinch of asafoetida, and 1 tsp ginger paste; sauté for 1 minute until aromatic.
- Step 3: Stir in 4 chopped medium tomatoes (about 2 cups) and 1/4 tsp turmeric powder; cook over medium heat for 10-12 minutes, stirring occasionally, until tomatoes break down and release their juices.
- Step 4: Add salt to taste and 1 tsp jaggery or brown sugar; continue to simmer for 5 minutes until the curry thickens slightly and balances tanginess with sweetness.
- Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh coriander leaves on top before serving warm with roti or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Gujarati Tomato Shaak with Mustard and Curry Leaves take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Gujarati Tomato Shaak with Mustard and Curry Leaves?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mustard seeds from drying out.
Can I substitute ingredients in Gujarati Tomato Shaak with Mustard and Curry Leaves?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gujarati Tomato Shaak with Mustard and Curry Leaves for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Gujarati Tomato Shaak with Mustard and Curry Leaves vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
