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Gobi Vatana nu Shak is a simple, easy, and delicious cauliflower and green peas (vatana) curry recipe prepared in a hotel-style. This flavourful gravy based sabji is made with cauliflower florets and green peas cooked in a rich onion-tomato sauce, enhanced by a unique creamy paste made from peanuts, sesame seeds, and roasted chana dal. This paste not only adds a creamy texture to the gravy but also elevates the taste of the sabzi.
It’s a perfect everyday curry that can be prepared quickly, as it doesn’t require any fancy ingredients. Gobi Vatana nu Shak pairs wonderfully with traditional rotis or phulkas and also makes an excellent side dish with rice.
The key to making tasty gobi vatana nu shak at home are
- In this recipe, I made a curry with cauliflower and green peas. However, you can also add vegetables like green pigeon peas (tuvar), capsicum, and carrots to this curry. I fry the gobi and vatana before adding them to the sabzi; this process makes the cooking easier, enhances the taste, and adds a delightful crunch to the dish.
- Next, I prepared a paste using peanuts, sesame seeds, and roasted chana dal, which gives the sabzi a creamy texture and a dhaba-style flavor.
- Finally, vatana batata nu shak tastes best when it has a slightly spicy and thick gravy texture.
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Recipe video
gobi vatana nu shak recipe | gobi matar sabji | gobhi ki sabji | cauliflower sabzi recipe
Ingredients
- 500 grm cauliflower
- 150 grm or 1 cup matar - vatana
- 2 tbsp roasted peanuts
- 2 tbsp white sesame seeds
- 2 tbsp roasted chana dal
- 5-6 tbsp oil or oil for frying
- 1 tsp cumin seeds
- Pinch of hing
- 1 cup chopped onion
- 2 green chilli slits
- 1 tbsp ginger-garlic paste
- ยฝ tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- 1 tsp kitchen king masala
- ยพ cup tomato puree
- Salt to taste
- ยฝ cup water or as required
- 1 tsp lemon juice
- Some coriander leaves
Instructions
- Take 500 grams of cauliflower and cut it into medium-sized florets.
- Now take the cauliflower florets in a mixing bowl, add hot water, ยผ tsp turmeric powder, and salt. Mix well and let the florets soak in water for 10 minutes.
- In a blender, add 2 tbsp peanuts, 2 tbsp white sesame seeds, 2 tbsp roasted chana dal, and ยฝ cup water. Grind into a smooth and creamy paste and set aside.
- In a kadai, heat some oil and add 1 cup fresh green peas. Fry them on medium flame until they become soft. Remove the green peas and set them aside in a bowl.
- In the same oil, add the cauliflower florets and fry them on medium-high flame until they are soft and 80-90% cooked. Remove them and set aside on a plate.
- In the pan, with about 5-6 tbsp oil remaining, add 1 tsp cumin seeds, a pinch of hing, and 1 cup chopped onions. Sautรฉ until the onions turn translucent.
- Add 2 slit green chilies and 1 tbsp ginger-garlic paste. Sautรฉ well.
- Next, add ยฝ tsp turmeric powder, 1 tbsp red chili powder, 1 tbsp coriander powder, and 1 tsp kitchen king masala. Add some water and sautรฉ the spices until the oil separates from the sides.
- Add ยพ cup tomato puree and salt. Sautรฉ the gravy until the oil separates from the sides.
- Then, add the prepared peanut-sesame-roasted chana dal paste and mix well. Cook the gravy until the oil separates from the sides, and it becomes creamy and grainy.
- Add ยฝ cup hot water and mix well.
- Next, add the fried green peas and cauliflower florets and mix everything thoroughly.
- Cover and cook the sabji on low flame for 5-7 minutes.
- Finally, add 1 tsp lemon juice and chopped coriander leaves. Mix well.
- Gobi Vatana nu Shaak is ready. Serve it with roti or rice.
Notes
- Cut cauliflower into slightly big pieces; do not cut them into small pieces.
- Dip cauliflower into turmeric and salt water to remove impurities.
- The proportion of roasted peanuts, white sesame seeds, and roasted chana dal should be equal.
- You can use roasted gram flour instead of roasted chana dal.
- Ground paste enhances the taste of the sabzi.
- Fry cauliflower on medium-high flame until it becomes slightly soft and is 80-90% cooked.
- Cook the gravy continuously after adding the paste until it becomes creamy and the oil separates from the sides.
- Gobi vatana nu shak taste great when it prepared slightly spicy and servt hot.
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