Fulavar Bateta nu Shaak is a Gujarati cauliflower and potato curry recipe. It's prepared in a gravy of basic Indian spices and without onion or garlic.
Table of contents
Rasawalu Fulavar Batata is a delicious everyday gujarati recipe that is perfect as part of a simple gujarati thali.
It's a great alternative to the punjabi Aloo Gobi recipe which is traditionally dry and prepared with onions and garlic.
The tomato based gravy is so easy to prepare and is light.
Ingredients Notes and Substitutions
Cauliflower - also known as Flower or Fulavar. I am using fresh cauliflower in this recipe. Choose firm and white in colour for freshness.
Potatoes - known as Batata or bateta. I have used white potatoes, use floury or starchy potatoes.
Oil - light olive oil, vegetable oil, sunflower oil or rapeseed oil.
Mustard seeds - known as rai.
Hing - asafoetida (skip or check if it is suitable for gluten-free diets before adding)
Spices - red chilli powder, turmeric, cumin and coriander powder (dhana jeeru) and garam masala
Tomatoes - I am using crushed tomatoes.
Salt
Fresh coriander for garnish - sprinkle of fresh coriander/cilantro brightens the flavours and adds a pop of colour.
Serving Suggestions
Fulavar batata nu shaak pairs well with various sides that complement its flavours.
Flatbreads - This shaak goes really well with Gujarati Rotli, Wholewheat Chapati or Gujarati Bhakri.
On a weekend I like to savor it either with flaky and layered Plain Paratha or Tringle Ajwain Paratha.
Naan is also an option for scooping up the curry.
Rice - Not a great fan of bread or following a gluten-free diet? Steamed and fluffy Basmati Rice or Jeera Rice also pairs beautifully with this curry.
Serve with quinoa or brown rice for a nutty flavour.
Storage
Store leftover shaak in the fridge for up to 3 days. I do not recommend freezing this recipe as the cauliflower will loose texture upon thawing.
Other Gujarati Shaak Recipes
Kobi Bateta (cabbage and potato)
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📖 Recipe
Fulavar Bateta Nu Saak
Ingredients
- 3 cup cauliflower Florets
- 1 ½ cup potatoes peeled and cubed
- 1 cup tomatoes finely chopped or crushed
- 4 tablespoon oil
- ½ teaspoon mustard seeds
- ¼ teaspoon hing
- 1 teaspoon ginger root crushed or pureed
- 1 teaspoon green chillies crushed
- 1 teaspoon chilli powder Red
- ½ teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 tablespoon ground coriander
- ½ teaspoon garam masala
- salt to taste
- 2 tablespoon coriander leaves
Instructions
- Heat oil in a kadai or pan.
- Add mustard seeds, once they crackle add hing.
- Now add potatoes and cauliflower florets and saute for a while.
- Then add green chillies, ginger and tomatoes. Stir everything and cook for a minute or so.
- Add chilli powder, turmeric, cumin, coriander and salt and cook for a couple of minutes.
- Add 4 cup water.
- Cover the kadai/pan with a lid and allow the curry cook until the vegetables are soft.
- You may need to add some water if needed.
- Once it’s done, switch off the heat and garnish with fresh coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in August 2016.
Give Me Some Spice says
Love this simple but colourful curry. Aloo Gobi is one of my favourite curries.
Shobha says
Nice and simple curry. Goes well with rotis and pulavs.
tsallinger says
Such a beautiful color! Definitely a great alternative without the onion and garlic. Definitely a delicious meal for cauliflower.
Emmyw says
Look at the stunning colour of that dish! You know it's going to be full of aromatic flavours when you see something that beautiful 🙂
Dannii says
This is my kind of dish, and something we actually make quite often when money is tight.
Unknown says
I can't stand raw onions but I love garlic!! It's hard for me to imagine cooking without garlic!! Lol
Kavey says
Both my grandmothers never ate onion or garlic, so when they would visit us in the UK my mum would always prepare the food without either. At first I was a bit resistant and unsympathetic, as young children can be, but I got used to it and mum was always able to add flavour without those two classic ingredients! Your recipe looks delicious!