Back home,
dinner means Rotis with a warm bowl
of Curry, vegetarian or non vegetarian. I liked very few of the Vegetarian
Curries, the reason being I am not fond of vegetables. However, the recipe I am
going to share today has always been one of the hot favorites. Back in the
eastern part of India, Vegetables like Cauliflower, Carrots, and Peas can only
be found during winters unlike in the western part. A bowl of warm Cauliflower
Curry with Potatoes & Peas is always welcome for Dinner for us. Potatoes
are an essential to make this dish; Yes, we Bengalis consider Potato as a
vegetable & I have no shame in admitting the same. So here I share the simple Aloo Phoolkopi-r Torkari (Aloo = Potato, Phoolkopi = Cauliflower, Torkari = Curry) recipe.
What we will need to make Cauliflower Curry (Aloo PhoolKopi-r Torkari) for 2
Cauliflower
– 1 medium – cut into florets
Potato – 2 medium
– cubed
Tomato – 1 medium
– quartered
Peas – half
cup – add if it is in season, I did not have any so could not add.
Green
Chillies – 4 – slit
Panch Phoron – 1 tsp (This is a Bengali tempering 5 spice mix which
has equal portions of Fennel Seeds (Mouri / Saunf), Fenugreek Seeds (Methi),
Nigella Seeds (Kalonji), Cumin Seeds (Jeera) & Black Mustard Seeds )
Mustard Oil
– 2 tbsp
Turmeric
Powder – 1 tsp
Red Chilli
Powder – 1 tsp (which I added later & forgot to click)
Salt to
taste
Sugar to
balance
Preparation:
·
Heat
Mustard Oil in a Kadhai
·
Add
Panch Phoron & let it splutter
·
Add
slit Green Chillies & give it a mix
·
Add
the Cauliflower florets & then the cubed Potatoes, fry for 5 minutes
·
Add
the Tomatoes & mix
·
Add
Sugar, Salt, Turmeric Powder & Red Chilli Powder & mix
·
Once
the dry spices are cooked a little, add enough Water & bring to boil
·
Wait
till the Cauliflower & the Potatoes are done
·
Make
all the moisture evaporate as this dish is not a gravy dish
·
Garnish
with broken Green Chillies & serve with Rotis
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