Cauliflower bateta nu shaak - Cauliflower and potato curry
A simple dry cauliflower recipe to begin the week. The lack of fresh desi vegetables in Perth has brought the humble cauliflower a lot higher on my list of shaaks to make. This cauliflower bateta nu shaak goes best with kadhi.
- 500g cauliflower separated into small individual florets
- 1 medium potato cut into 1cm cubes
- 1 cup frozen peas
- 4 tbsp oil
- 2 green chillies slit through the middle
- 1/2 tsp rai/mustard seeds
- 1/2 tsp jeeru/cumin seeds
- 1/4 tsp turmeric
- 1/4 cup water
- 1 tsp salt
- Coriander to garnish
- 1/2 tsp dhana jeera powder.
- Heat the oil in a pressure cooker.
- Add the mustard and cumin seeds once the oil is hot and let them crackle.
- Add the slit green chillies and turmeric.
- Add the cauliflower florets, cut potatoes and frozen peas into the oil.
- Add the salt and the water and give it a quick stir.
- Close the pressure cooker and let it whistle for 2 whistles.
- Turn the flame off and let the pressure cooker stand for 2 minutes.
- Use a long handle spoon and gently lift the whistle of the pressure cooker to release all the pressure.
- Open the pressure cooker carefully. Let the shaak cool down for a few minutes before you stir it.
- Add the dhana jeera powder and stir the shaak.
- Garnish with chopped coriander.
- Serve hot with rotlis and kadhi.
- If you do not have a pressure cooker you can cook the shaak in a normal pan without adding any water and stirring occassionally
- If the excess pressure is not removed, the vegetables will over cook.
- If you are unsure about using a spoon to release the pressure, try only 1 whistle and let it sit in there until the pressure has released by itself