Thursday, October 4, 2012

Aloo Phoolkopi-r Torkari - Cauliflower Curry

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


·         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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