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Phulkopir Aloo Dalna a classic Bengali recipe thats light, full of flavor and ideal when your craving a curry in the summer. Cauliflower is a staple in most Indian curries and delicious when combined with spices. The whole spices fried in hot oil give depth and warmth to this semi dry dish. As with Maharashtrian food a little bit of sugar helps balance the flavours. I’ve used boiled potatoes which I add at the end although you can cook them at the beginning before adding the cauliflower florets. If you prefer a little more gravy add a touch more water. Perfect served with luchis, rice or parathas.
Method
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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
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Now add the chilli powder and turmeric powder along with the cauliflower florets. Mix well and sauté the florets for 2-3 minutes
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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
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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
