Bengali Phulkopir Aloo Dalna
- 420 gms Cauliflower florets
- 280 gms potato boiled and cut to chunks
- 60 gms frozen green peas
- 3 tbsp vegetable oil
- Pinch of asafoetida/ hing
- 2 dried bay leaves
- 1 tsp cumin seeds
- 1 tsp nigella seeds
- 4 green cardamom pods
- 1 dried mild red chilli
- 1 heaped tsp ginger paste
- ½ tsp mild chilli powder
- 1 tsp turmeric powder
- 1 tsp caster sugar
- Salt to taste
- 100 mls water
- ¼ tsp garam masala powder
- Heat the oil in a large sauce pan. Add the asafoetida along with all the whole spices. Fry for a minute on low heat. Add the ginger paste and fry for a few seconds
- Now add the chilli powder and turmeric powder along with the cauliflower florets. Mix well and sauté the florets for 2-3 minutes
- Add the sugar, season to taste and add water. Stir well and cook with a lid on for 10 minutes. Now stir and add the potato continue cooking for 5 minutes with a lid on
- Add the green peas and simmer for a minute. Turn the heat off and add garam masala. Stir well and serve warm with paratha or rice
