32. cauliflower potato shaak
Cauliflower is not one of my favourite vegetables. I don’t mind if its masked in different forms like in pav bhaji, as stuffed paratha, or drizzled over with white sauce but on its own, its not something I would pick easily. Most indian homes make cauliflower sabji or shaak, in many forms. Some make it dry, some make it in gravy. If you are living in Kenya or India, cauliflower is the only vegetable readily available for most of the year so you just can’t avoid it. I make my cauliflower sabji or shaak a bit more to my liking and I hope you love it too. Overcooked cauliflower is a big no no!
CAULIFLOWER POTATO SHAAK (VEGETABLE)
11/2 cups finely chopped cauliflower
1 large potato, peeled and finely chopped
1 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp lemon juice
1/4 tsp turmeric powder
1 tbsp sesame seeds
1/2 tsp ginger paste
1/2 tsp chilli paste or 1 chilli finely chopped
1/4 tsp sugar
1 tsp salt
2 tbsps oil
1 tsp coriander and cumin powder
2 tbsp chopped fresh coriander
1/4 tsp asafoetida or hing
- Put the oil in a frying pan or wok (kadhai). Heat it over medium flame.
- When it is hot, add to it the mustard, cumin and sesame seeds. When they begin to splutter, add the hing, turmeric powder, ginger and chilli paste. Saute for a few seconds.
- Add the cauliflower and potatoes. Mix well. Add the salt, mix and cover the pan.
- Cook on low flame till the vegetables are just done and not over cooked. It usually takes about 5 to 7 minutes to cook.
- Switch off the heat. Add the sugar, coriander cumin powder and lemon juice. Mix well.
- Add the fresh coriander just before serving.
- Coriander and cumin powder or dhana jiru as its called is a combination of roasted coriander seeds and cumin seeds.3 parts of coriander to 1 part of cumin. Grind together in a coffee grinder and store in an airtight jar.
- Can add finely chopped cashew nuts to this sabji.
- Use the leftover sabji as a filling for a toasted sandwich or make stuffed parathas.
- Adjust the seasonings according to your taste.
- Try and make this shaak just 5 or 10 minutes before you need to serve. If you must make it ahead, then remove the cover of the pan till it cools down. If you leave it covered, the vegetable will become mushy.