Gujarati Cucumber Peanut Curry (Kakadi Nu Shak) Recipe
20 minutes
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About Gujarati Cucumber Peanut Curry (Kakadi Nu Shak) Recipe
Discover the comforting taste of Kakadi Nu Shak, a traditional Gujarati cucumber peanut curry. This beloved "Mom's Special" recipe features fresh cucumber, vibrant green chilies, and crunchy roasted peanuts, creating a light yet flavorful curry perfect for a weeknight meal.Fondly remembered for its nostalgic home-cooked flavors, this simple recipe is surprisingly easy to make. The nutty peanuts, combined with a touch of asafoetida and warming spices, provide a delightful crunch and aromatic depth, making it a cherished staple in many Gujarati households.Serve this wholesome and satisfying curry alongside fluffy fulka roti or bhakhari for an authentic Gujarati dining experience. Get ready to savor the warmth and delightful textures of this family-favorite dish!
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
Vegetables & Aromatics
Spices & Seasoning
- 1/4 tsp Asafoetida hing
- 1.5 tsp Salt or to taste
- 1/4 tsp Turmeric Powder haldi
- 1 tbsp Chili Powder adjust to your spice preference., red
Other Ingredients
- 1/2 cup Peanuts crushed, roasted
- 1 cup Buttermilk
- 2 tbsp Oil vegetable or canola oil
- 1/2 cup Water
Instructions
Preparation
- Julienne the cucumbers.
Sautéing Aromatics
- Heat oil in a pan. Add asafoetida and saute for a few seconds until fragrant. Add green chilies (or paste) and sauté briefly. Add the julienned cucumbers.
Simmering the Curry
- Add 1/2 cup of water, salt, and turmeric powder. Mix well and bring to a simmer. Cover and cook for about 5-7 minutes, or until cucumbers are slightly tender.
Adding Peanuts and Buttermilk
- Add crushed roasted peanuts and mix gently. Stir in the buttermilk and red chili powder. Cook for another 2-3 minutes, allowing the flavors to meld. Do not overcook.
Serving
- Serve hot with roti, bhakhari, or rice. Enjoy!
Recipe Notes
Expert Tips for the Best Kakadi Nu Shak
- For extra flavor, lightly toast the peanuts before crushing them.
- If you prefer a smoother curry, you can blend a portion of the cooked cucumbers before adding the buttermilk.
- Adjust the amount of green chilies and red chili powder to your liking.
- Garnish with fresh cilantro before serving for added freshness and visual appeal.
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Recipe Nutrition
Calories: 1283kcalCarbohydrates: 11gProtein: 11gFat: 138gSaturated Fat: 8gPolyunsaturated Fat: 39gMonounsaturated Fat: 78gSodium: 1710mgFiber: 4gSugar: 2g
Thakkar Dhara Shah
Articles: 17
5 Comments
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Looks so flavorful! Thanks for posting.
Thanks for the inspiration! Looks tasty.
This is so inspiring! Can’t wait to cook it.
Absolutely mouthwatering! Thanks for sharing.
This is amazing! Excited to make it.