Oh, you’re going to love this one! Flower Bataka nu Shaak aka stir-fry cauliflower and potato dry curry is a nostalgic everyday Gujarati recipe that’s also vegan and gluten-free. It’s simple, comforting, and packed with flavor. The cauliflower soaks up all the masalas beautifully, while the potatoes and other veggies like peas and carrots add a hearty bite. Perfect for a weeknight meal or a quick lunch when you want something light but satisfying. Just grab some hot rotis, maybe a side of dal or yogurt, and you’re all set!
💌Why you will LOVE this Flower Bataka nu Shaak:
- Super simple & quick – Comes together in 30 minutes with minimal ingredients!
- Comforting & nostalgic – A classic Gujarati dish that feels like home.
- Vegan & gluten-free – Naturally fits into a variety of diets.
- Pairs with anything – Enjoy it with roti, dal-rice, or even just a bowl of yogurt!
🥔 Ingredients used in this recipe:
Spices & Aromatics used:
- Mustard seeds (rai)
- Cumin seeds (jeera)
- Asafoetida (hind)
- Green chilli
- Turmeric powder
- Red chilli powder
- Cumin-Coriander powder
- Garam masala
- salt and sugar
Veggies – This can easily be adjusted depending on the veggies you have in your pantry. E.g. you can skip carrots and peas if you don’t have these.
The pro tip for this recipe is that all veggies need to cut in small sizes which allows for a quicker and even cooking.
My mom makes this shaak with just cauliflower-potatoes sautéed with mustard seeds and green chillies and my mother-in-law makes its this way I’m sharing here with more veggies and tomatoes adding some tang and is not as dry. I honestly love both versions – they are so comforting!
Step by Step Instructions for Flower-Bataka nu Shaak:
- Heat a generous amount of oil on medium heat in a pan or kadai and add mustard seeds, let them crackle then add in cumin seeds, asafoetida and chopped green chilli – sauté for 30 seconds.
- Add in all chopped veggies (cauliflower florets, potatoes, carrots and peas), excluding tomatoes.
- Add in all spice blends (turmeric powder, red chilli, cumin-coriander and garam masala along with salt and sugar. Stir and cover allowing it to cook for about 5-7 mins, don’t stir too frequently,
- The best way is to check the potatoes – if they are fork tender then all veggies are cooked so add in chopped tomatoes at this point and turn heat off as tomatoes will automatically cook from the residue heat in the pan. If tomatoes have a lot of water content then turn high heat for a minute before turning off to evaporate excess water.
- Give it a gentle stir and allow it cool off for about 5 mins.
- Garnish fresh coriander leaves and Enjoy – Serve with fresh hot rotis.
🤔FAQ on Flower-Bataka nu Shaak:
Cook it on medium heat and don’t over stir – just check on the potatoes and if they are fork tender then cauli-flower is almost cooked so at that point move on to the next step and in couple minutes you should be turning off the heat. You can also add salt later in the cooking process to keep it from releasing too much water.
Yes! It stays fresh in the fridge for 3 days. Avoid microwaving for too long, as it can make the cauliflower too soft. You can also chop the veggies ahead of time making this even quicker on the day of.
I don’t recommend freezing this as the cauliflower will loose texture after thawing. You can store leftover in the fridge and it will stay fresh for upto 3 days!
😍 More Gujarati Recipes?
We love Gujarati food so check out our favourites here:
- Mom’s Special Gujarati Dal – You will be surprised at how good this tastes!
- Gujarati Kadhi – This 20 minute recipe is a keeper when you want a light but satisfying meal.
- Gujarati Methi Thepla – These golden colourful flatbread will impress any Gujarati!
- Khatta Moong ni Kadhi – Just like Kadhi but with moong lentils making it more filling!
- Bhinda nu Shaak (Stir-fry Okra) – Perfect for quick weeknight dinners!
👋 Conclusion
I hope you loved reading through this Gujarati Flower-Bataka nu Shaak recipe and feel inspired to make it in your kitchen!
Made this recipe? Please consider leaving a review or comment below. This helps more readers find my content. You can also send me a DM on my Instagram letting me know your thoughts, I’d love to hear from you xoxo
Flower Bataka nu Shaak (Cauliflower and Potatoes Curry)
Ingredients
- 3 cup cauliflower florets cut in small size
- 2 medium size potatoes cut in small
- 1 medium carrot cut in small
- ½ cup peas (fresh/frozen)
- 1 medium tomato chop in small
- 3 tablespoon oil
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon hing
- 1 green chilli finely chopped
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 2 teaspoon cumin-coriander powder
- 2/4 teaspoon garam masala
- 1 teaspoon salt per taste
- 2 teaspoon sugar
- 2 tablespoon coriander leaves to garnish
Instructions
- Heat a generous amount of oil on medium heat in a pan or kadai and add mustard seeds, let them crackle then add in cumin seeds, asafoetida and chopped green chilli – sauté for 30 seconds.3 tablespoon oil, ½ teaspoon mustard seeds, 1 teaspoon cumin seeds, ¼ teaspoon hing, 1 green chilli
- Add in all chopped veggies (cauliflower florets, potatoes, carrots and peas), excluding tomatoes.3 cup cauliflower florets, 2 medium size potatoes, 1 medium carrot, ½ cup peas (fresh/frozen)
- Add in all spice blends (turmeric powder, red chilli, cumin-coriander and garam masala along with salt and sugar. Stir and cover allowing it to cook for about 10 mins, stir in between but not too frequently.½ teaspoon turmeric powder, 1 teaspoon red chilli powder, 2 teaspoon cumin-coriander powder, 2/4 teaspoon garam masala, 1 teaspoon salt, 2 teaspoon sugar
- The best way the veggies are cooked is to check the potatoes – if they are fork tender then all veggies are almost cooked so add in chopped tomatoes at this point and turn heat off as tomatoes will automatically cook from the residue heat in the pan. If tomatoes have a lot of water content then turn high heat for a minute before turning off to evaporate excess water.1 medium tomato
- Give it a gentle stir and allow it cool off for about 5 mins.
- Garnish fresh coriander leaves and Enjoy – Serve with fresh hot rotis.2 tablespoon coriander leaves to garnish
Notes
- Don’t skimp on oil – A generous amount of oil helps bloom the spices and prevents the potatoes from sticking to the pan.
- Avoid over-stirring – Stirring too frequently can break the cauliflower and make it mushy. Let the veggies cook undisturbed for the best texture.
- Tomatoes go in last – Adding tomatoes at the end prevents them from making the dish watery and keeps the flavors bright. If they have excess water, a quick high-heat stir will fix it.
- Rest before serving – Letting the shaak sit for 5 minutes after cooking helps the flavors meld and settle.
- Pair it right – Serve hot with fresh rotis and a side of yogurt or dal for a comforting meal!
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