Fulavar Bateta nu Shaak is a Gujarati cauliflower and potato curry recipe. It’s prepared in a gravy of basic Indian spices and without onion or garlic.
- Ingredients Notes and Substitutions
- Serving Suggestions
- Storage
- Other Gujarati Shaak Recipes
Rasawalu Fulavar Batata is a delicious everyday gujarati recipe that is perfect as part of a simple gujarati thali .
It’s a great alternative to the punjabi Aloo Gobi recipe which is traditionally dry and prepared with onions and garlic.
The tomato based gravy is so easy to prepare and is light.
Ingredients Notes and Substitutions
Cauliflower – also known as Flower or Fulavar. I am using fresh cauliflower in this recipe. Choose firm and white in colour for freshness.
Potatoes – known as Batata or bateta. I have used white potatoes, use floury or starchy potatoes.
Oil – light olive oil, vegetable oil, sunflower oil or rapeseed oil.
Mustard seeds – known as rai.
Hing – asafoetida (skip or check if it is suitable for gluten-free diets before adding)
Spices – red chilli powder, turmeric, cumin and coriander powder (dhana jeeru) and garam masala
Tomatoes – I am using crushed tomatoes.
Salt
Fresh coriander for garnish – sprinkle of fresh coriander/cilantro brightens the flavours and adds a pop of colour.
Serving Suggestions
Fulavar batata nu shaak pairs well with various sides that complement its flavours.
Flatbreads – This shaak goes really well with Gujarati Rotli , Wholewheat Chapati or Gujarati Bhakri .
On a weekend I like to savor it either with flaky and layered Plain Paratha or Tringle Ajwain Paratha .
Naan is also an option for scooping up the curry.
Rice – Not a great fan of bread or following a gluten-free diet? Steamed and fluffy Basmati Rice or Jeera Rice also pairs beautifully with this curry.
Serve with quinoa or brown rice for a nutty flavour.
Storage
Store leftover shaak in the fridge for up to 3 days. I do not recommend freezing this recipe as the cauliflower will loose texture upon thawing.
Other Gujarati Shaak Recipes
Kobi Bateta (cabbage and potato)
Tindora Nu Shaak
Ringan Palita Nu Shaak
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Fulavar Bateta Nu Saak
Ingredients
- 3 cup cauliflower Florets
- 1 ½ cup potatoes peeled and cubed
- 1 cup tomatoes finely chopped or crushed
- 4 tablespoon oil
- ½ teaspoon mustard seeds
- ¼ teaspoon hing
- 1 teaspoon ginger root crushed or pureed
- 1 teaspoon green chillies crushed
- 1 teaspoon chilli powder Red
- ½ teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 tablespoon ground coriander
- ½ teaspoon garam masala
- salt to taste
- 2 tablespoon coriander leaves
Instructions
- Heat oil in a kadai or pan.
- Add mustard seeds, once they crackle add hing.
- Now add potatoes and cauliflower florets and saute for a while.
- Then add green chillies, ginger and tomatoes. Stir everything and cook for a minute or so.
- Add chilli powder, turmeric, cumin, coriander and salt and cook for a couple of minutes.
- Add 4 cup water.
- Cover the kadai/pan with a lid and allow the curry cook until the vegetables are soft.
- You may need to add some water if needed.
- Once it’s done, switch off the heat and garnish with fresh coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in August 2016.
Fulavar Bateta Nu Saak
Ingredients
- 3 cup cauliflower Florets
- 1 ½ cup potatoes peeled and cubed
- 1 cup tomatoes finely chopped or crushed
- 4 tablespoon oil
- ½ teaspoon mustard seeds
- ¼ teaspoon hing
- 1 teaspoon ginger root crushed or pureed
- 1 teaspoon green chillies crushed
- 1 teaspoon chilli powder Red
- ½ teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 tablespoon ground coriander
- ½ teaspoon garam masala
- salt to taste
- 2 tablespoon coriander leaves
Instructions
- Heat oil in a kadai or pan.
- Add mustard seeds, once they crackle add hing.
- Now add potatoes and cauliflower florets and saute for a while.
- Then add green chillies, ginger and tomatoes. Stir everything and cook for a minute or so.
- Add chilli powder, turmeric, cumin, coriander and salt and cook for a couple of minutes.
- Add 4 cup water.
- Cover the kadai/pan with a lid and allow the curry cook until the vegetables are soft.
- You may need to add some water if needed.
- Once it’s done, switch off the heat and garnish with fresh coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
French Chestnut Soup, or velouté de châtaigne, is a beautifully silky and smooth soup made with chestnuts and cream. Traditionally served on Christmas, this soup is as luxurious as they come!
Vegetarian and naturally gluten-free.
- Ingredients notes
- Vegan variation
- How to make chestnut soup
- Serving suggestion
- Storage
- Other soup recipes
My aunt has a huge chestnut tree in her garden, so every year, the whole family is treated to a bounty of fresh chestnuts.
My go-to is Chestnut Hummus that’s loaded with roasted vegetables but I’ve been looking for new ways to prepare them.
I thought I’d try out a chestnut soup because soups are just so comforting and warming.
This cream of chestnut soup is a velvety soup that allows the sweetness and nuttiness of the chestnuts to shine. It doesn’t have many ingredients except for vegetable stock, a dash of cream and seasoning making it easy to prepare.
So good for the holiday season and you’ll feel as if you’re fine dining in a fancy 5* restaurant.
Ingredients notes
Full ingredients with measurements are available in the recipe card below at the end of this post
Chestnuts – You need cooked chestnuts before using in this recipe, I use my Air Fryer Chestnuts or Instant Pot method. If it is easier, you can use store-bought cooked chestnuts as well. You can reserve a few chestnuts to chop and top your soup with.
Onion – I prefer white onions for this recipe as they do not have their own colour. You can also use shallots. Roughly chopped is fine as everything will be blended.
Vegetable stock – I’ve dissolved a stock cube in warm water.
Olive oil – alternatively use unsalted or salted butter.
Nutmeg – either use nutmeg powder or grate your own. It’s optional but adds a depth of flavour
Cream – single or double cream works. Some goes into the soup and you can drizzle over individual servings as well.
Salt and pepper
Herbs to garnish – I went with fresh thyme but you can use coriander, parsely or chives too.
Vegan variation
To make a Vegan Chestnut Soup , stick to olive oil or use a plant based butter. Use a dairy free cream alternative or simply skip – the chestnuts have plenty of creaminess themselves.
How to make chestnut soup
To start with you want to sweat off the onions in a bit of oil and when they are translucent, add in the chestnuts and veggie stock. I then season and let the chestnuts cook until soft. Blend using an immersion blender or jug blender until smooth and pop back into the pan. Add the nutmeg and cream and serve!
Serving suggestion
Garnish with herbs of choice and drizzle over a little extra cream. You may also want to use crème fraiche. Croutons add a little crunch if added just before serving.
French Chestnut Soup in particular is served as a starter on Christmas.
If you want to enjoy it for lunch, it is best served with warm crusty bread such as Air Fryer Bread or Tiger Bread Rolls .
Storage
Store leftover chestnut soup in an airtight container and keep in the fridge for up to 3 days. Reheat on the stove, you may need a splash of water if it has thickened.
Chestnut soup freezes well for up to 3 months.
Other soup recipes
Spicy Carrot Soup
Instant Pot Vegetable Bean Soup
Vegan African Peanut Soup
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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French Chestnut Soup
Equipment
- 1 pan
- 1 Blender
Ingredients
- 2 cups chestnuts
- 1 onion roughly chopped
- 1.5 litre vegetable stock
- 1 tablespoon olive oil
- 2 tablespoon cream
- 1 teaspoon ground nutmeg
- salt and pepper to taste
- herbs for garnishing
Instructions
- In a pan, heat olive oil and tip in the chopped onions. Sauté until they are translucent but have not changed in colour.
- Then add in the cooked chestnuts and top with the vegetable stock.
- Season with salt and pepper.
- Bring to a boil then gently simmer for around 10 – 15 minutes. Add more water if necessary.
- Once the chestnuts have softened, blend the mixture to achieve a velvety soup.
- Add back into the pan to heat and add water to loosen if needed.
- Add in the cream and grate over the nutmeg/use ground nutmeg.
- Serve and finish with more cream and herbs. I have used thyme. Optionally grate over more nutmeg.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
