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Friday, March 9, 2012

Bengali Phulkopi Aloo Dum~ Potato-cauliflower curry(bengali way)

Cauliflower and potatoes are my two favorite vegetable. I make this curry at least 2-3 times in a month, especially if I have baby potatoes in hand. This goes too well with chapati, paratha or puris. Without much spices and without onion-garlic, it can be eaten on festive days when we don't consume onion-garlic. This is bengali way of making Niramish cauliflower-potato gravy.

Bengali aloo-phulgobhi curry

Ingredients :
Cauliflower : 1(seperate the florets)
Potato : cut into big chunks
Green peas : 1/2 cup (optional)
Tomato : 2(medium)
Ginger paste : 1 tblsp.
Green chilli : 1(finely chopped)
Turmeric powder : 2 tblsp.
Red chilli powder : 1 tblsp.
Cumin seed powder : 2 tsp.
Coriander powder : 3 tsp.
Salt to taste
Oil : 3 tblsp.
Ghee : 1 tsp.
Bengali Garam masala powder : 1 tsp.(powder 2 cardamoms, 3 cloves and 1(1") stick cinnamon)
Fresh coriander leaves for garnishing

Spices to temper :
Bay leaf : 1
Cumin seed : 1 tsp.
Cardamom : 2-3
Cinnamon : 1-2(1" stick)
Cloves : 4

Method :
  • Cut cauliflower into big florets. Sprinkle little salt and a pinch of turmeric powder and keep aside for 10 minutes.
  • Cut potatoes also in big chunks and boil until just done/tender.
  • Heat 2 tblsp. oil in a pan, fry cauliflower florets until light brown from all sides. In the same oil, fry boiled potatoes also with little salt and a pinch of turmeric powder until light brown from all sides. Keep aside both fried cauliflower and potato pieces.
  • Heat rest of the oil in the same pan, lower heat to medium, temper first with cinnamon, cloves, cardamoms, bay leaf and lastly with cumin seeds, then add ginger paste, chopped green chillies and chopped tomatoes. Stir until tomatoes softens. 
  • Then add all powdered spices and 3 tblsp. water. Saute spices well until oil seperates. Then add fried cauliflower, potato pieces and green peas. Mix well with spices.
  • Now pour 2 cups of water and season with salt. In medium heat, let it cook until cauliflowers are nearly done, not overcooked. Keep a little gravy. 
  • Lastly add ghee and sprinkle garam masala powder over curry and mix a little. 
  • Remove from heat and serve.

    Bnegali Aloo-gobhi Curry
Sending this curry to Julie's EP series-Herbs & Spices : Cumin & Coriander

Friday, March 09, 2012 / by / 11 Comments

11 comments:

  1. I love this niramish preparation...Last ektu ghee er garnishing er por gorom bhaat diye darun lage

    Deepa
    Hamaree Rasoi

    ReplyDelete
  2. U r just awesome.very unique recipes with nice pics.....and this looks really delicious n like inviting...
    Maha

    ReplyDelete
  3. Awesome, adding ghee at the end wud have given it a nice flavor..

    ReplyDelete
  4. This looks delicious..Totally YUMMY

    Aarthi
    http://www.yummytummyaarthi.com/

    ReplyDelete
  5. very delicious looking curry..loved your blog..happy to follow u!! :)
    Spicy-Aroma

    ReplyDelete
  6. Hi Indrani, I love aloo phool kopir torakari. Am new to your blog, you have a lovely space :-) your new follower, Suchi

    ReplyDelete
  7. Hi Indrani, tempting recipe of curry,Happy to follow your blog:)Viya

    ReplyDelete

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