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Cauliflower bateta nu shaak - Cauliflower and potato curry

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
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