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Saturday, 20 September 2014

Aloo Phoolkophir Dalna (Potato & Cauliflower Curry - Bengali Style))

            This is a traditional Bengali style Potato-Cauliflower Curry which is my personal favourite. I like to relish it best with some luchi (poori) for a comforting and a satisfying breakfast. Some fried prawns can be added to it for a non-veg. version.  

          It is a very common every day preparation in every Bengali household and is generally had as a side dish with chapatis or rice. It also tastes great with khichuri (khichdi / rice-lentil porridge) also. I have omitted onion and chili powder and added green chilies instead as it makes the dish too heavy and spicy.

  • 1 med. cauliflower, cut into florets
  • 1 potato, cubed
  • 1/2 cup green peas
  • 2 green chilies, slit
  • 6-7 vadi / mangodi / dried lentil dumplings
  • 3-4 tbsp. mustard oil
  • 2 bay leaves
  • 1" cinnamon stick
  • 2 cardamoms
  • 4 cloves
  • 1 tsp. cumin seeds
  • 1 tsp. ginger-garlic paste
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander-cumin powder
  • 1 tsp. garam masala powder
  • 1 tsp. tomato paste / 1 tomato, chopped
  • 1 tsp. ghee
  • coriander leaves to garnish

          Heat 1 tbsp. oil and saute the cauliflower till light brown. Keep aside. Add another tbsp. oil and fry the boris till golden brown in colour. Keep aside.

          Heat remaining oil in a pan and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Then add the potatoes and saute for a minute or two till they change colour.

          Now add the coriander-cumin powder, turmeric powder, tomato paste, ginger-garlic paste and garam masala powder mixed with little water. Saute well till oil separates from the sides of the pan.

          Add the fried cauliflower, fried bori, green peas, green chilies, salt and 1/2 cup water. Cover and cook on a low flame till the veggies are cooked. When done, add ghee and mix well. Serve, garnished with coriander leaves.

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