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)
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
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.
Heat oil in a pan and mustard seeds and pinch of asafoetida.
Once the seeds crackle add all the vegetables and combine 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.
Let the spices cooked for around 2 minute then add the tomatoes with water as required. Mix well.
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.