Shakkariya Methi nu Shaak (Sweet Potato Fenugreek Saute)
Featuring: Chili, Sweet Potato, Chili powder, Fenugreek, and Mustard Seeds
A Classic Gujarati Stir-Fry with Sweet Potatoes and Fenugreek
Shakkariya Methi nu Shaak is a classic Gujarati dish that uses one of Gujarati cuisine’s iconic pairings: sweet and bitter (like Karela nu Shaak). The earthy sweetness of sweet potatoes and the savory bitterness of methi (fenugreek leaves) come together in a way that is deeply satisfying, with no sugar added.
This is the kind of everyday shaak or sabzi (Gujarati-style vegetable dish) that’s easy to make, healthy, and packed with flavor. It’s a dish I grew up eating. We ate this version, or an almost identical version with regular potatoes (Aloo Methi). This sweet potato version is comforting, familiar, and a great way to add some greens and spice to sweet potatoes.
Why You’ll Love This Recipe
Sweet potatoes are having a bit of a moment, for good reason. They are nutrient-dense, high in fiber, and naturally sweet. And sweet potatoes are no stranger in Indian dishes, especially Gujarati and Maharashtrian foods.
In this dish, they play beautifully against the slightly bitter, herbal bite of methi. Add some heat from green chilies and Kashmiri chili powder, and you’ve got a quick, flavorful side that works with almost any Indian meal. This recipe is also great for it’s simplicity, requiring only 7 ingredients include the salt and cooking oil! It’s simple, fast, and perfect for a healthy family meal on a busy weeknight.
Ingredients You’ll Need
- Sweet Potatoes: White-fleshed varieties like Japanese or Indian sweet potatoes work best for their firmer texture and mild sweetness. Orange sweet potatoes can be used but tend to be softer and sweeter.
- Methi (Fenugreek Leaves): Fresh is ideal, but frozen works just fine. If using frozen, run a knife through the block to break up the strands and reduce stringiness.
- Mustard Seeds: These tiny seeds pop in hot oil and add a spicy, nutty base note to the dish.
- Green Chili: Fresh and fruity heat that cuts through the sweetness of the potato.
- Kashmiri Chili Powder: Adds a mild heat and beautiful color. Substitute with ½ tsp paprika + ¼ tsp cayenne if needed.
- Oil: Any neutral oil with a high smoke point — sunflower, canola, or avocado oil works great.
- Salt: To taste — start with less, you can always add more.
A Bit of History
Sweet potatoes came to India through Portuguese traders, and over the centuries, Gujarati cooks adopted them into traditional dishes. “Shakkariya” is the Gujarati word for sweet potato, or “shakarkand,” which is the Hindi equivalent, is a popular vegetable in northern India. While methi has ancient Ayurvedic roots and is used in everything from snacks to flatbreads, in this shaak it plays the role of balancing the sweetness with a deep, savory bitterness.
Variations and Substitutions
- Make it without methi: Just sweet potato shaak! It’s still delicious and kid-friendly.
- Swap in different greens: Kale, chard, or mustard greens can work if methi isn’t available.
- Adjust the heat: Reduce the chili or remove seeds for a milder version.
- Use cumin seeds instead of mustard: A softer spice profile, still tasty.
Serving Suggestions
Pair with:
- Rotli or puri for a traditional Gujarati meal
- Marcha nu pickle for a spicy contrast
- Yogurt or chutney for added richness and tang
Storage Tips
Fridge: Keeps well for up to 3 days. Reheat in a pan or microwave with a splash of water.
Freezer: Not recommended — this dish can turn mushy after freezing.
What to Know Before You Cook
This is a beginner-friendly dish that doesn’t need fancy techniques. The biggest tip? Don’t undercook or overcook the sweet potatoes. They should hold their shape while still being soft enough to absorb flavor.
Shakkariya Methi nu Shaak (Sweet Potato and Fenugreek Sauté)
A sweet potato shaak flavored with fenugreek.
Ingredients
- 1 lb sweet potato (peeled and cut into 1 inch cubes)
- 2 cups fresh fenugreek leaves (roughly chopped, or 1 cup frozen.)
- 2 tbsp oil
- 1 tsp black mustard seeds
- 3/4 tsp Kashmiri chili powder (or to taste)
- salt (to taste)
- 1 green chili
Instructions
- Place the sweet potato cubes in a pot of cold water with 1 teaspoon salt. Bring to a boil and cook for 8–10 minutes, or until the sweet potatoes are just tender. Drain and set aside.
- Heat oil in a medium pan over medium heat. Once the oil shimmers, add the mustard seeds. Let them pop for 10–15 seconds.
- Add the green chili and sauté briefly, then add the boiled sweet potatoes. Stir to coat the potatoes in the oil and spices. Let them cook for a few minutes, stirring occasionally, until lightly browned.
- Add a splash of water along with the fenugreek leaves, Kashmiri chili powder, and remaining salt. Stir well.
- Cook for about 5 minutes, or until the methi is wilted and the flavors have melded. Serve warm.
Notes:
- If you don’t have Kashmiri chili powder, substitute with ½ teaspoon paprika and ¼ teaspoon cayenne.
For frozen methi, run a knife through it to reduce stringiness before adding to the pan.
