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.
- 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.
- 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.