How to make Vatana Batata Cauliflower Sukke -

A dry preperation of green peas, potatoes and cauliflower cooked in a coconut masala.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Green peas (हरे मटर), Potatoes (आलू)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

For more recipes related to Vatana Batata Cauliflower Sukke checkout Matar Mushroom, Chonkha Matar, Green Peas And Potato Curry, Matar Aur Mangodi Ki Sabzi . You can also find more Main Course Vegetarian recipes like Vattal Kozhambu Stir Fried Vegetables Vegetable Crispy Kathal Sukka

Vatana Batata Cauliflower Sukke

Vatana Batata Cauliflower Sukke Recipe Card


Hindi: matar
You might be picking out these emerald hued little jewels from your food. But, wait, before you do that anymore! As these are a good source of fibre and potassium, which keeps all of our body cells functioning properly. Just when you thought that green peas are only used to add that extra punch to your savoury dishes, try a rich, creamy matar ki kheer to satiate your sweet buds too!

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Vatana Batata Cauliflower Sukke Recipe

  • Green peas blanched 1/2 cup

  • Potatoes boiled, peeled and cut into cubes 2 medium

  • Cauliflower florets blanched 7-8 medium

  • Oil 2 tablespoons

  • Split skinless black gram (dhuli urad dal) 3 teaspoons

  • Coriander seeds 2 teaspoons

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Cloves 2

  • Red chillies seeded 3-4

  • Scraped coconut 1/2 cup

  • Tamarind pulp 1/2 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 10-12

  • Asafoetida a pinch

  • Onion finely chopped 1 medium

  • Turmeric powder 1/4 teaspoon

  • Salt to taste


Step 1

Heat two teaspoons oil in a small non stick pan, add black gram and saute till light golden. Add coriander seeds, fenugreek seeds, cloves and red chillies and saute till fragrant.

Step 2

Grind with coconut, tamarind pulp and enough water to a slightly coarse paste.

Step 3

Heat remaining oil in a non stick pan, add mustard seeds and let them splutter. Add curry leaves and asafoetida and saute for one minute. Add onion and saute till golden.

Step 4

Add cauliflower, green peas and potatoes and mix well. Add turmeric powder, ground paste, salt and half cup water and mix well. Mix and cook on low heat for two to three minutes. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.