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Wednesday, 15 April 2015

Chingri Diye Phool Kophi-Aloo Torkari (Cauliflower-Potato Curry with Prawns - Bengali style)


         This is a traditional Cauliflower-Potato-Peas Curry prepared in the Bengali style. I threw in some prawns for the non-veg. version. You can easily omit them and replace with some fried vadi (dried lentil dumplings). This is a dry prepartion which goes well with either chapatti, paratha or poori.

          This simple and delicious curry is very commonly prepared in most of the Bengali households. In this version of mine I omitted onions but there is absolutely no harm in adding them according to individual preference. Do cook it in mustard oil and also do not forget to add some ghee towards the end for an authentic flavour.
       




  • 1 medium size cauliflower, cut into florets
  • 1 potato, cubed
  • 1/2 cup green peas 
  • 1/2 cup prawns, shelled & deveined
  • 3 tbsp. mustard oil
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1/2 tsp. cumin seeds
  • 1 tbsp. ginger-garlic paste
  • 1 tsp. tomato paste
  • 1 tsp. roasted cumin powder
  • 1/2 tsp. roasted coriander powder
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. garam masala powder
  • salt to taste
  • 1 tsp. ghee
  • 1 tbsp. coriander leaves





          Heat oil in a pan and saute the prawns for a few seconds till it changes colour. Drain and keep aside.

          Mix the ginger-garlic paste, tomato paste and all the powdered spices, except salt with 2-3 tbsp. water into a paste and keep aside.

          Temper the same oil with cinnamon, cardamoms, cloves and cumin seeds. After it stops spluttering add the potatoes and fry till light brown.

          Now add the spice paste and saute till the oil separates. Add the cauliflower florets, green peas and salt. Saute till it is well mixed with the masala.

          Add 1/2 - 1 cup water and simmer, covered on a low flame till the veggies turns soft. When done, add the ghee and mix well. Serve, garnished with coriander leaves.






Tips - The cauliflower florets can be shallow fried till it turns slight brownish in colour before the actual cooking. This increases the taste. But I omitted this procedure as I wanted to use as little oil as possible.




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