Aloo Phulkopir Dalna (Potato and Cauliflower Curry)
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| Ingredients |
- 1/2 kg Potatoes
- 1 kg Cauliflower
- 4 medium Tomatoes
- 150 grams Chopped onions
- 1 tablespoon Turmeric paste
- 1 teaspoon Chilli paste
- 2 tablespoons Coriander paste
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- 1 tablespoon Cumin paste
- 4 tablespoons Mustard oil
- 2 tablespoons Ghee
- 1 1/2 cups Water
- 1 teaspoon Garam masala
- 2 Bay leaves
- Salt (As per taste)
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| Method |
Cut the potatoes into quarters and cauliflower in medium sized florettes. Heat mustard oil in pan and when very hot fry the potatoes lightly (about 10 minutes)remove and keep aside. Then fry the cauliflower florettes till just brown. Remove pan from fire.
In the same pan, add ghee. When hot add bay leaves and garam masala. Fry for 2-3 minutes and add chopped onions, fry to a golden brown (about 15 minutes). Add masala and fry for 5 minutes, taking care it does not stick to the bottom of the pan. If necessary, add a tablespoon of water while frying. Add fried potatoes, cauliflowerettes and quartered tomatoes and mix thoroughly with masalas.
Add water, cover and cook over medium heat. Remove cover and stir from time to time. Remove from heat when nearly dry.
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Other Details |
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Serves: 10
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Time: 35 mins.
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Category: Main Course | State: West Bengal | Submitted by: System
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