This is a dry Bengali style cauliflower curry that tastes very good with Luchi/Poori or Paratha.
How to make Bengali Cauliflower Curry-Phulkopi Aloor Torkari
Description
This is a delicious Bengali Cauliflower curry. It is a dry preparation that you can eat with Paratha or Luchi/Poori or press into a cutlet or use as a samosa filling!
Ingredients
Instructions
- Cut the cauliflower in small/medium sized florets
- Submerge the florets in hot water for 2 min so they are thoroughly cleaned
- Drain the water from the florets and set aside
- Peel the potatoes and cut in 1 inch pieces
- Make a paste of ginger and green chillies and set aside
- Make garam masala powder with the ingredients mentioned above and set aside
- Set a pot on low heat and add 1 tbsp. oil (any neutral cooking oil) and 1 tbsp. mustard oil
- You can also cook in pure mustard oil
- Add 1/2 tsp. cumin seeds, bay leaf, a pinch of turmeric powder, coriander powder, cumin powder, Hing or asafoetida and the ginger/green chilli paste
- Stir fry for 30 sec
- You can sprinkle a little water so the masalas don’t burn
- Add the cauliflower florets and the potatoes
- Add salt to taste and sugar
- Stir and place the lid on for 5 min
- Check if the potatoes have boiled if not give the curry a stir and place the lid on for few more minutes
- Add 1 tbsp. ghee, the garam masala powder, turn up the heat and stir fry the cauliflower till they turn golden brown. This should take ~5 min
- Add Amchur powder and stir
- Add poppy seeds and stir
- Garnish with coriander leaves
- This curry tastes very good with Luchi/Poori or Paratha
Video
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