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Flower batata bhaji in English translates to Cauliflower potato stir fry and in Hindi is called Aloo Gobi Ki Sabji.
Florets of cauliflower are mixed with cubed potatoes and simmered in an aromatic spice blend of Goda Masala ( Maharashtrian spice blend).
About Flower Batata Bhaji (Sabzi)
This is typically a Maharashtrian Brahmin-style recipe. We call it, flower batatyachi bhaji.
This is a vegan, beginner friendly, no onion no garlic recipe.
Flower batata (Cauliflower Potato Sabji) is a simple, quick and easy-to-make vegetable dish that does not require a lot of pre-preparation beforehand.
This is a simple, homestyle bhaji / sabji best served with phulka, roti or tava paratha.
Using minimal ingredients & spices this dish tastes amazing and it comes together in just under 30 minutes.
This is a mildly spiced dry sabji preparation made using a special blend of Maharashtrian masala known as goda masala. But if you cannot find goda malasa, you can easily substitute it with 1 tablespoon garam masala powder. It tastes amazing!
This simple and delicious veggie is perfect for a weeknight dinner and is the best option to pack for your & your’s kid’s lunch box along with chapati (Indian flatbread) some salad and pickle making a perfect tiffin meal!
Aloo gobi in general is one of the most loved Indian recipes that is mostly made in Indian households with lots of variation depending from region to region.
You can make this flower batata bhaji over the stovetop, in the pressure cooker or even in an Instant Pot.
Though this is a dry preparation, we normally make it semi-dry instead which gives a nice texture and feel to this dish.
This flower batatyachi sukhi bhaji goes best as a side dish with dal rice, curd rice, Maharashtrian amti bhat and phulka.
Growing up, this was my go-to veggie that I loved to eat with dahi bhat (curd rice).
Making this recipe is so easy that I often include it for our quick hassle-free week-night dinner.
For the most authentic Maharashtrian flavour, Goda Masala is used in making this flower batata bhaji (Cauliflower Potato Sabji).
Goda masala is a mildly sweet coconut-based spice mix that is often used in making Maharashtrian dishes.
Goda masala is available in any grocery store all across Mumbai and also on amazon.in
In case you do not have goda masala you can either add garam masala or coriander-cumin powder.
One thing peculiar to Maharashtrian Brahmin cooking is the addition of jaggery in their curries and dals.
Jaggery is a sweetener, an unrefined cane sugar. In case you do not have jaggery, use brown sugar or normal white sugar for the curry. Jaggery is added to balance the flavour of the dish.
To make this flower batata bhaji (Cauliflower Potato Sabji), potato cubes are added to the tempering and cooked till half done.
Then cauliflower florets are added along with goda masala, red chilli powder, salt and jaggery (gul). The vegetable is simmered till the cauliflower florets are cooked and then served hot with flatbread or rice.
Why you should try out this Maharashtrian Flower Batata Bhaji (Aloo Gobi Sabji)
- It’s quick & easy to make
- Vegan & Beginner-Friendly
- Makes the perfect lunch box option for kids and adults.
- Healthy, tasty & fiber-rich recipe.
lngredients
Cauliflower – For two people, we are using 1 cup of cauliflower florets.
Potatoes – We need 2 medium-sized potatoes which are peeled and cut into cubes.
Spices & Herbs – Mustard seeds, hing (asafoetida), turmeric powder, red chilli powder, goda masala (substitution – 1 tablespoon garam masala powder)
Seasoning – In Maharashtrian cuisine use of jaggery is often done in making dals and vegetables, we need 1 tablespoon of jaggery here and salt to taste. If you do not have jaggery add 1 teaspoon of sugar instead.
Oil – We need 2 tablespoons of oil.
Water – Just a little amount of water to cook the vegetable.
Coriander leaves – To Garnish
Other Variations
There are various versions of making this flower batata bhaji (Cauliflower Potato Sabji ).
You can add finely chopped onions and tomatoes to this bhaji.
You can also add green peas to this bhaji. In fact, if you do not like potatoes, you can make this bhaji by adding green peas instead of potatoes. In Marathi we call it, flower vatana bhaji or flower matar bhaji. This taste is very delicious and very unique.
You can add either fresh green peas or frozen ones.
Also if you like, you may add freshly scrapped coconut to this bhaji which enhances the taste and texture of this sabji
Things To Remember
While making this dish, one thing that we need to keep in mind is that potatoes take a longer time to cook than cauliflower florets. Hence we half-cook the potatoes first and then add the cauliflower florets.
Let the potatoes cook just for 5-7 minutes before adding the cauliflower florets. Also, make sure that cauliflower florets should not be overcooked, they should have a little crunch when you bite in. The overcooked, soggy florets don’t do justice to this humble delicious sabzi.
Storage Options
You can store this flower batata bhaji in the refrigerator. It stays good for 2 days, but I will highly recommend not storing more than one day as cauliflower has a pungent odour. Reheat before serving.
Serving Options
Flatbreads – You can serve this sabji with phulka, chapati, tava paratha, roti, palak poori, plain poori
Rice – Dal rice, Curd rice, Moong dal khichadi, Jeera Rice (Cumin Rice), Vegetable Pulao
Frequently Asked Questions:
How to clean the cauliflower
Cauliflower / Phool Gobi tends to have small worms, so it’s better to clean the cauliflower thoroughly.
To clean the cauliflower, fill the vessel/pot with water and add 1 teaspoon of turmeric powder and let the florets soak for about 20 minutes.
Alternatively, you can blanch the florets in warm water adding some salt and turmeric powder for 5-7 minutes.
Drain the water and rinse the florets under running tap water.
Can we fry the cauliflower florets & potatoes to make flower batata bhaji?
Yes, you can fry the vegetables till half cooked and then add it to the mustard tadka followed by spices.
More Bhaji / Sabji Recipes
Batatyacha Kachrya (Aloo Ki Sabji), Aloo Shimla Mirch Sabji, Gavar Batata Bhaji, Kachya Keli Chi Bhaji (Plantain – Raw Banana Sabji), Farasbi Chi Bhaji (French Bean Sabji), Bhendi Chi Bhaji (Okra Sabji)
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Food FAQs
Step-by-Step Flower Batata Bhaji (Maharashtrian Style)
How to Make Flower Batata Sabzi (Cauliflower Potato Sabzi)
Serves: 2 Persons
Prep time: 10 minutes
Cook time: 20 minutes
Cooking level: Easy
Taste: Mildly Spic
- Pluck or chop cauliflower florets.
- Clean them in water. If you feel the cauliflower might have small worms then fill the vessel/pot with hot water and add 1 teaspoon of turmeric powder and let the florets soak for about 20 minutes. Rinse and then use.
- Heat oil in a kadhai, add mustard seeds and let them crackle. Add asafoetida (hing), turmeric powder and cubed potatoes. Mix well.
- Add half a cup of water to the potatoes, cover and cook for 3-4 minutes on medium flame.
- After 3-4 minutes, add the cauliflower florets and mix well.
- Add 1/2 cup of water for the vegetables to cook.
- Add red chilli powder, goda masala (or garam masala powder), jaggery (or 1 tsp sugar) and salt.
- (In case you do not have goda masala, add garam masala powder).
- Mix everything well, cover the pan and let the cauliflower and potatoes cook for another 7-8 minutes. Keep on checking in between stirring occasionally.
- Add little water if you feel flower-batata is dry.
- Make sure not to overcook the cauliflower florets till they are mushy. You may cook them till they are soft but try not to overcook them.
- Finally, add finely chopped coriander leaves (cilantro) to garnish.
- Flower Batata Bhaji – Cauliflower Potato Sabji Maharashtrian Style is ready to serve hot with a flatbread of your choice or with rice.
Additional: If you want, add fresh or frozen green peas to this vegetable which enhances the taste of this sabji. This addition of peas gives extra flavour to this dish.
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Recipe Card
Flower Batata Sukhi Bhaji – Cauliflower Potato Sabji
Ingredients
- 1 cup Cauliflower Florets
- 2 Potatoes, peeled & cubed
- 1 teaspoon Mustard Seeds
- 1/4th teaspoon Hing (asafoetida)
- 1/2 teaspoon Turmeric Powder
- 2 teaspoons Goda Masala (OR 1 tbsp Garam Masala)
- 1 tablespoon Red Chilli Powder
- 1 tablespoon Jaggery (Gul)
- Salt to taste
- Coriander Leaves (Cilantro), to garnish
- 1 cup Water to cook the vegetable
- 1 1/2 tablespoon Oil
Instructions
- Pluck or chop cauliflower florets.
- Heat oil in a kadhai, add mustard seeds and let them crackle. Add asafoetida (hing), turmeric powder and cubed potatoes. Mix well.
- Add half a cup of water to the potatoes, cover and cook for 3-4 minutes on medium flame.
- After 3-4 minutes, add the cauliflower florets and mix well.
- Add 1/2 cup of water for the vegetables to cook.
- Add red chilli powder, goda masala (or garam masala powder), jaggery (or 1 tsp sugar) and salt.
- (In case you do not have goda masala, add garam masala powder).
- Mix everything well, cover the pan and let the cauliflower and potatoes cook for another 7-8 minutes. Keep on checking in between stirring occasionally.
- Add little water if you feel flower-batata is dry.
- Make sure not to overcook the cauliflower florets till they are mushy. You may cook them till they are soft but try not to overcook them.
- Finally, add finely chopped coriander leaves (cilantro) to garnish.
- Flower Batata Bhaji – Cauliflower Potato Sabji Maharashtrian Style is ready to serve hot with a flatbread of your choice or with rice.
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