Flower Batata Rassa bhaji | Aloo Gobhi Mutter Sabji

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April 1, 2024
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Flower Batata Rassa or Aloo Gobhi Mutter Sabji is a yummy veg curry with cauliflower and potatoes in a thick onion- tomato base gravy. The stars of the dish are cauliflower and potatoes while peas are optional. It’s a popular dish in Maharashtra and tastes great with chapatis or rice. You can even pack it in tiffin for lunch with some rotis or rice on the side.

Flower Batata Rassa Bhaji is also made for special occasions like major festivals or weddings and enjoyed with pooris, dal tadka, and jeera rice. Traditionally, the cauliflower and potatoes are cut in large pieces. But you can also cut them smaller to speed up cooking time. Also, the sweet peas are totally optional. I add peas to give it a little touch of sweetness.

The secret to its delicious flavor is the addition of Goda Masala, a special spice blend from Maharashtra. It’s made from a mix of spices like cardamom, stone flower, cinnamon, cloves, and more, roasted and ground into a powder. I have added the detailed recipe of Goda Masala on my website. Check it out here.

To make it taste even better, I’ve also added in some jaggery to the Flower Batata Rassa Bhaji. Adding just half a teaspoon of jaggery or sugar can really make a world of difference in balancing the flavors of a dish, especially when it’s a mix of different tastes. Sugar or jaggery helps bring all the flavors together and gives it an extra special touch. That’s why I only add a tiny bit to these kinds of dishes.

Flower Batata rassa Bhaji
Flower Batata rassa Bhaji or Aloo Gobhi Mutter

Ingredients

Potatoes, cauliflower, green peas (fresh or frozen), oil, cumin seeds, onion, tomato, ginger, garlic, coriander leaves with stems, green chilies, turmeric powder, coriander powder, cumin powder, red chili powder, goda masala, Kashmiri red chili powder, salt, jaggery or sugar, coriander leaves for garnish

Instructions

Preparation:

  • Boil the potatoes by poking holes and pressure cooking it. Cool and peel them and cut them in pieces.
  • Cut the cauliflower florets and fry them in a pan with little oil to evaporate the excess water from the florets. Keep it aside. Thaw the peas if using frozen peas.
  • In a mixer grinder, add roughly chopped onions, coriander leaves with stems, green chilies, garlic cloves, ginger, tomato and grind it into a fine paste. Keep it aside.

For making curry:

  • Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Next add cumin seeds and asafoetida and let them release the aroma.
  • Add the onion- tomato paste from the grinder and cook till the raw smell disappears and the masala turns light brown. Now, add turmeric powder, coriander powder, cumin powder, red chili powder and goda masala and Kashmiri Red chili powder. Mix well.
  • Add cauliflower florets and cover and cook for 4-5 minutes.
  • Next, add Potatoes and green peas. Stir to coat them with the spices.
  • Pour in a cup of water, cover the pan, and let it simmer on medium heat until the vegetables are cooked through, stirring occasionally.
  • Once the vegetables are tender, add salt, sugar/jaggery and garnish with fresh coriander leaves.
  • Serve hot with roti or rice.

Serving Suggestions

  • Flower Batata Rassa Bhaji pairs perfectly with fluffy rice or piping hot rotis.
  • For a complete meal, serve it with a side of yogurt or pickles.
  • You can also enjoy it with some crispy papads for added crunch.
Flower Batata rassa Bhaji
Flower Batata rassa Bhaji

Tips and Tricks

  • For a creamier texture, add a tablespoon of fresh cream or coconut milk at the end.
  • Add a pinch of garam masala for an extra layer of warmth and flavor.
  • Make sure the vegetables are cooked through before adding sugar as sugar might inhibit further cooking.
  • Add lime juice along with chopped coriander leaves before serving to add an extra zing to the dish.
  • Pan fry the veggies in a little oil before adding it to the masala for making it even more delicious.
  • If you’re short on time, use a pressure cooker to cook the vegetables faster.
  • Feel free to customize the spice level according to your preference by adjusting the amount of red chili powder.

Meal Prep tips

  • You can pre-cut the vegetables and store them in an airtight container in the refrigerator for up to two days.
  • Prepare the spice mix in advance and keep it ready to save time during cooking.
  • This dish freezes well, so you can make a large batch and portion it out for quick meals later.
Aloo Gobhi Mutter ki Sabji
Flower Batata rassa Bhaji or Aloo Gobhi Mutter

FAQs

Q: Can I use frozen vegetables for this recipe?

A: Yes, you can use frozen cauliflower and peas if fresh ones are not available. Just make sure to thaw them before cooking.

Q: Is this dish vegan?

A: Yes, this is vegan as well as vegetarian dish.

Q: How long does it take to cook the vegetables?

A: It usually takes around 15-20 minutes for the vegetables to cook through, but this may vary depending on the size of the pieces and the heat level.

Q: Can I substitute potatoes with sweet potatoes?

A: Yes, you can use sweet potatoes for a slightly different flavor profile. Just be aware that they may cook faster than regular potatoes, so adjust the cooking time accordingly.

Flower Batata rassa Bhaji

Flower Batata Rassa bhaji | Aloo Gobhi Mutter Sabji

Flower Batata Rassa or Aloo Gobhi Mutter Sabji is a yummy veg curry with cauliflower and potatoes in a thick onion- tomato base gravy. It's a popular dish in Maharashtra and tastes great with chapatis or rice.

Ingredients
  

Veggies:

  • 2 potatoes medium-sized
  • 1 cauliflower small
  • 1 cup green peas fresh or frozen

For Onion Tomato base gravy:

  • 1 onion small, roughly chopped
  • 1 tomato small, roughly chopped
  • 3 cloves garlic
  • 1- inch ginger
  • 2 green chilies roughly chopped
  • 1/4 cup coriander leaves with stems roughly chopped

For making curry:

  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon hing
  • 1 teaspoon Goda masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon red chili powder adjust to taste
  • 1 tablespoon Kashmiri Red chili powder for color
  • Salt adjust to taste
  • 1/2 teaspoon jaggery or sugar

For Garnish:

  • 1/4 cup chopped coriander leaves

Instructions
 

Preparation:

  • Boil the potatoes by poking holes and pressure cooking it. Cool and peel them and cut them in pieces.
  • Cut the cauliflower florets and fry them in a pan with little oil to evaporate the excess water from the florets. Keep it aside. Thaw the peas if using frozen peas.
  • In a mixer grinder, add roughly chopped onions, coriander leaves with stems, green chilies, garlic cloves, ginger, tomato and grind it into a fine paste. Keep it aside.

For making curry:

  • Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Next add cumin seeds and asafoetida and let them release the aroma.
  • Add the onion- tomato paste from the grinder and cook till the raw smell disappears and the masala turns light brown. Now, add turmeric powder, coriander powder, cumin powder, red chili powder and goda masala and Kashmiri Red chili powder. Mix well.
  • Add cauliflower florets and cover and cook for 4-5 minutes.
  • Next, add Potatoes and green peas. Stir to coat them with the spices.
  • Pour in a cup of water, cover the pan, and let it simmer on medium heat until the vegetables are cooked through, stirring occasionally.
  • Once the vegetables are tender, add salt and jaggery and mix well.
  • Garnish with fresh coriander leaves.

Notes

**Serving Suggestions**
  • Flower Batata Rassa Bhaji pairs perfectly with fluffy rice or piping hot rotis.
  • For a complete meal, serve it with a side of yogurt or pickles.
  • You can also enjoy it with some crispy papads for added crunch.
**Tips and tricks**
  • For a creamier texture, add a tablespoon of fresh cream or coconut milk at the end.
  • Add a pinch of garam masala for an extra layer of warmth and flavor.
  • Make sure the vegetables are cooked through before adding sugar as sugar might inhibit further cooking.
  • Pan fry the veggies in a little oil before adding it to the masala for making it even more delicious.
  • Add lime juice along with chopped coriander leaves before serving to add an extra zing to the dish.
  • If you’re short on time, use a pressure cooker to cook the vegetables faster.
  • Feel free to customize the spice level according to your preference by adjusting the amount of red chili powder.
**Meal Prep Tips**
  • You can pre-cut the vegetables and store them in an airtight container in the refrigerator for up to two days.
  • Prepare the spice mix in advance and keep it ready to save time during cooking.
  • This dish freezes well, so you can make a large batch and portion it out for quick meals later.
Author: Trupti Deo
Course: dinner, lunch, Main Course
Cuisine: Indian
Keyword: Cauliflower curry, Cauliflower potato curry, Easy Vegan Breakfast, Flower Batata Rassa, Indian Vegetarian Dish, Vegan lunch, Vegetarian

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