Phulkopi Roast

(Cauliflower Roast)

Serving Size: 4 persons

Ingredients:

Cauliflower/Phulkopi - 1 medium, cut out 8 big florets

Potatoes - 3 medium, halved

Peas - 3/4 cup,

Onions - 2 medium

Ginger - 0.5 inch

Garlic - 3 cloves

Tomato - 2 medium, finely chopped

Raisin/Kishmish - 2 tbsp

Bay Leaf - 1

Turmeric - 1/4 tsp

Red Chilli powder - 1/2 tsp

Coriander/ Dhaniya powder - 1tsp

Cumin/Jeera powder - 1 tsp

Green Chillies - 2 whole, slit

Cilantro - 1/4 cup, chopped

Sugar - 1/4  tsp

Salt - To taste

Ghee - 1 tbsp

White Oil - 5 tbsp

Coarsely crush the following:

Whole Cumin/Jeera - 1/4 tsp

Whole Peppercorns - 1/4 tsp

Cinnamon - 1 inch

Green Cardamom - 3

Cloves - 4

Kalonji - 1/2 tsp

Preparation:

1. Boil cauliflower florets for 3 minutes with salt. Drain and keep aside.

2. Boil potatoes for 5 minutes with salt. Drain and keep aside.

3. Grind onions, ginger, and garlic together.

Cooking procedure:

1. Heat oil in kadai. Fry cauliflowers and potatoes lightly (separately). Keep aside.

2. Add ghee to oil and heat. To it add bay leaf, sugar, and all ingredients listed to be coarsely crushed.

3. When the sugar turns brown, add onion+ginger+garlic paste. Fry for 7 minutes or till oil seaparates.

4. Then add tomato, raisins, turmeric, chilli powder, jeera powder, and dhaniya powder. Fry well on medium heat for 7-8 minutes till oil separates.

5. Then add fried potatoes, and cauliflower and mix well. Add about 1/4 cup water, peas, and salt. Add as little water as possible.

6. Turn heat to low, cover and cook for 15-20 min until potatoes are cooked and oil comes to the surface.

7. Garnish with chopped cilantro and green chillies.

Serving Suggestions: