Taige Shukla
By Taige Shukla
Instagram/TikTok: @whatsthe_chai
Spring is here Saathee family! And I know most of us want to be outside enjoying the fresh air and warmer weather, so let’s reduce the amount of time we might have to spend in the kitchen. This month’s recipe is so quick and easy that you’ll be in and out within about 30 mins. Gujarati shaak is basically an Indian-spiced vegetable stir-fry. You can generally add several different types of vegetables to this recipe, and it will turn out equally as delicious. This time around I went with a classic, and staple in our household, cauliflower shaak. My grandma (Amma) makes this all the time, and I’ve never realized just how simple it is. We like to serve it with dal, rice, roti and usually 1 or 2 other types of shaaks.
You can also find the recipe for Gujarati dal at: saathee.com/saathee-recipes-gujarati-dal. Give this classic a try and let us know what you think!
Special thanks to Amma (Charu Shukla)
Servings: 2 – 3
Prep Time: 15 minutes
Cooking Time: 15 minutes
Ingredients
2 cups cauliflower florets
1 tbsp ghee or oil
½ tsp jeera (cumin seeds)
½ tsp rai (mustard seeds)
¼ tsp turmeric powder
½ tsp red chili powder
1 tsp dhana jeera (ground coriander seeds + cumin seeds)
¼ tsp sugar
Salt to taste
2 tbsp cilantro (finely chopped)
Directions
1. In a pan on medium heat, make the vhagar with jeera & rai (temper the cumin and mustard seeds) for about 30 seconds or until the seeds begin to pop.
2. Add in pre-chopped cauliflower florets, ½ tsp salt, and turmeric powder. Sauté until ingredients are combined, then add in 1/4 cup water and cover. Let steam for about 2 mins.
Optional: you can also add in potatoes and peas. If you choose to include these, chop 1 medium potato into small cubes and sauté in the vhagar for 5 mins, or until potatoes are slightly softened, then add in the cauliflower and ¼ cup of peas. Continue with the recipe starting at Step 2.
3. Stir in red chili powder, dhana jeera, sugar, and a bit more salt if needed. Continue to sauté until the cauliflower (and optional potato) is slightly softened or easily pierced with a fork. Turn off heat and mix in cilantro.
For a traditional Gujarati meal serve with dal, rice, and/or roti. Enjoy!
