Phul Kobi Bateta Ne Mattar Nu Shak (Cauliflower, Potato and Peas Curry)

Phul Kobi Bateta Ne Mattar Nu Shak (Cauliflower, Potato and Peas Curry) is a classic favourite in any Gujarati household. As its name suggests, this curry is made from cauliflower, potato and green peas.

All the ingredients are available fresh and in order to bring out the right level of flavour, I only use three main spices; turmeric powder, cumin and coriander powder and red chilli powder. Sometimes, I may sprinkle a fourth spice once the curry is cooked: garam masala, but not always.

The method I use to make this curry is similar to many of the other curry I prepare, particularly Ringan Bateta Nu Shak where water is added as needed. Also, the use of fresh tomatoes will help retain the yellowy-orange of the turmeric, where as the use of canned tomatoes will add a slightly richer red colour to the curry. Both taste delicious respectively and I prepare both.

One other cooking method I have come across is where the cauliflower is cooked separately from the potatoes and peas. I do not adopt this as method as cooking all the ingredients together ensures all the spices are absorbed evenly, giving it a rounded flavour. Another method is to cook the curry in a pressure cooker. I less favour this as the cauliflower can become over cooked and mushy, giving the curry a runny texture. I cooked at a low to medium heat in a heat based pan with water as required.

Serve this curry with hot rotli, parathas, thepla, pooris and yogurt.

Phul Kobi Bateta Ne Mattar Nu Shak (Cauliflower, Potato and Peas Curry)

  • Servings: 3-4 people
  • Difficulty: easy
  • Print

Ingredients
1 cup cauliflower florets (fresh or frozen)
1 large potato
½ cup green peas (fresh or frozen)
2 medium tomatoes or 1 ½ tablespoons canned tomato
1 tablespoon olive oil
1 teaspoon mustard seeds
pinch of asafetida
1 teaspoon turmeric powder
1 teaspoon cumin and coriander powder
1 teaspoon red chilli powder or to taste
pinch of garam masala (optional)
Salt to taste
5-10g jaggery or to taste (I suggest you start with a small quantity first and then add if required)
Water as required
5-10g fresh coriander for garnishing

Method
Prepare the vegetables, chop both- potatoes and cauliflower into chunks slight larger than bite size, wash thoroughly. They will decrease in size while cooking and will retain their shape.

Chopped potatoes and cauliflower
Chopped potatoes and cauliflower

Heat oil in a pan and mustard seeds and pinch of asafoetida.

Mustard seeds and asafetida in hot olive oil
Mustard seeds and asafetida in hot olive oil

Once the seeds crackle add all the vegetables and combine well.

Potatoes, califlower and peas added and mixed well
Potatoes, cauliflower and peas added and mixed well

Add all the spices and salt to taste. Mix well. You can add the garam masala and jaggery at this stage if you are using.

Spices and salt added
Spices and salt added

Let the spices cooked for around 2 minute then add the tomatoes with water as required. Mix well.

Spices mixed, tomatoes and water added
Spices mixed, tomatoes and water added

Cook until potatoes are soft and break easily when pressed gently. Garnish with fresh coriander and serve with hot rotli, parathas, thepla, pooris and yogurt.

Phul Kobi Bateta Ne Mattar Nu Shak (Cauliflower, Potato and Peas Curry)
Phul Kobi Bateta Ne Mattar Nu Shak (Cauliflower, Potato and Peas Curry)

Best Wishes,

Krishna

3 Comments Add yours

  1. Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.

    Simon

    Liked by 1 person

    1. GujaratSpice says:

      Hi Simon
      Thanks for your comment. Yes this particular recipe is easy to make and tastes lovely. Do let me know how you get on with it.
      Krishna.

      Like

  2. Itsmine says:

    ohohoh!! I want this now!!

    Like

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