Chingri diye Aloo Phulkophir Torkari (Cauliflower-Potato Curry with Prawns - Bong style)

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

          This simple and yummy curry is very commonly prepared in most of the Bengali households. In this version of mine I omitted onions. However, you may add according to individual preference. Do cook 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 sauté the prawns for a few seconds till it changes colour. Drain and keep aside.

          Mix the ginger-garlic paste, tomato paste and all the dry 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 sauté till the oil separates. Add the cauliflower florets, green peas and salt. Sauté till it is well mixed with the masala.

          Add 1/2 - 1 cup water and simmer, covered on a low flame. When it is 3/4 done, add the sautéed prawns and cook further till done. Then add the ghee and mix well. Serve, garnished with coriander leaves.

Note - 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.