Alu-Phulkopir Dum

(Cauliflower & Potatoes in Yoghurt Sauce)

Serving Size:  4 persons

Ingredients:

Cauliflower - 1 (about 400 g), cut into 10-12 big florets

Potatoes - 3 medium size, cut into quarters

(Take equal number of cauliflower florets and potato quarters)

Green Chillies - 2 whole, slit

*Paanch phoron - 1/2 tsp

Turmeric powder - 1 tsp

Cumin powder - 1 tsp

Chilli powder - 1/2 tsp

Ginger - 1/2 inch, cut into juliennes

Plain Yoghurt/Doi - 1 tbsp

Garam Masala - 1/2 inch cinnamon +  2 green cardamoms crushed using mortal and pestle

Sugar - 1/2 tsp

Salt - To taste

White Oil - 3 tbsp

* Paanch phoron may be replaced with whole cumin seeds

Preparation:

1. Immerse potato quarters in boiling water and boil for 12-14 min (if using red potatoes). Remove and drain water. Idea is to parboil the potato quarters so adjust time as per the quality of potatoes used.

Cooking procedure:

1. Heat oil in kadai. To the oil add paanch phoron. Fry till seeds splutter (about 30 seconds).

2. Add the cauliflower florets, and ginger and fry for 2 min on medium heat.

3. Add cumin, turmeric, and chilli powder. Mix and fry for an additional 2 min

4. Add yoghurt. Cook until oil leaves the side (about 2 min).

5. Add parboiled potatoes, green chillies, salt, sugar, and 1 cup water. Cover and simmer on low heat till potatoes are cooked.

6. Sprinkle crushed whole garam masala and remove from heat.

This is NOT a dry preparation; leave enough gravy so that it can be eaten with rice or roti.

Serving Suggestions: