** Shaak is Gujarati word for curry. This shaak is one of many Gujarati households’ regular meals. Potatoes can be used to substitute peas or as an extra. To bulk up the dish, carrots and red pepper can be added too. Don’t forget to increase spices if adding potato, carrot etc. My husband loves this dish along with rice and Gujarati dal.

• Cut the cauliflower into small florets. Don’t cut them too small, or they will disintegrate when cooked. Wash them in boiling water and drain them.
• Heat oil in a pan, and add mustard, when seeds begin to splutter add cumin seeds and let be turn brown. Cumin seed to cook it will take a out 10-20 seconds.Now add ginger, garlic and chilli paste and fry for 20 to 30 seconds or until raw flavor has gone.
• Add pureed or chopped tomato and stir well.
• Add turmeric, chilli powder and salt. Stir well to mix all the spices and cook until the oil separates from tomato.
• Add cauliflower and stir well.
• Cover the saucepan with a lid. Cook for 10 to 15 minutes on a low heat.
• Add frozen peas. Stir everything well and cook for further 10 minutes with the lid on.
• Check if the cauliflower is cooked (softened). If not, let it cook for a further 5 min or so. If the dish is becoming too dry, add ¼ cup of water.
• Once all cooked, add most of the chopped coriander leaves and mix in the dish. Use remaining leaves as garnish.
• Serve hot with Chapattis or Parathas.