Flower Bataka nu Shaak (Cauliflower and Potatoes Curry)
Oh, you’re going to love this one! Flower Bataka nu Shaak aka stir-fry cauliflower and potato 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!
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!