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Aloo phulkopi curry (potato and cauliflower curry)

Curries With Bumbi · ♥ 2.6K likes · 76.2K views · 7 min video

Read about cauliflower in the BrightCulinary Book

Aloo phulkopi curry (potato and cauliflower curry), from the video
Timestamp
Ingredients
Method
Techniques
  • 1 tsp sweet paprika
  • 400 g small to medium sized potatoes
  • 530 g cauliflower
  • 1 tsp panch phoron (Bengali five spices)
  • 170 g sliced onions
  • 170 g sliced tomatoes
  • 2 tbsp chopped coriander leaves
▶ 0:19
  • 1 tsp Kashmiri chili powder
  • 1 tsp turmeric powder
  • 1 tsp ground cumin (jeera powder)
  • ½ tsp ground black pepper
  • 1 tbsp finely grated ginger
  • 1 tbsp finely grated garlic
  • ¼ cup water
Spice paste: in a bowl mix sweet paprika, Kashmiri chili powder, turmeric, ground cumin, black pepper, grated ginger and garlic with a quarter cup of water.
Aloo fulkopi curry
▶ 1:14
  • 2 tbsp oil
  • 0.125 tsp turmeric powder
Heat two tablespoons of oil on medium, add an eighth teaspoon of turmeric and immediately the halved potatoes; fry, stirring frequently, until browned around; set aside.
Frying the potatoesFryingRead
▶ 1:50
Fry the cauliflower florets in the same oil on medium until golden brown; set aside.
▶ 2:08
  • oil
  • 1 whole dry bay leaf
  • 2 whole dry red chillies
Add more oil on medium heat, a dry bay leaf, two dry red chillies and the panch phoron; stir two to three seconds as the seeds sizzle, without burning them.
Frying the cauliflowerFryingRead
▶ 3:08
Add sliced onions with a pinch of salt and fry on medium until pale and soft, not browned.
Softening the onions and frying the masala
▶ 3:08
  • salt
  • water
  • 1 tsp sugar
Add the spice paste, rinsing the bowl with a splash of water; fry on low heat about five minutes, adding splashes of hot water so the masala does not burn, and the sugar.
▶ 4:03
  • ½ cup hot water
Add half a cup of hot water and the potatoes; stir on medium-low three to four minutes.
Potatoes, cauliflower and the seasonings
▶ 4:22
  • salt
  • 1 tsp garam masala powder
  • 1 tsp dried fenugreek leaves (kasoori methi)
Add the fried cauliflower, salt, garam masala and kasoori methi.
▶ 4:47
  • 2 cup hot water
Add about two cups of hot water and the sliced tomatoes; partially cover and simmer on medium-low until the potatoes and tomatoes are soft, checking after 8 to 10 minutes with a paring knife.
Simmering until softSimmeringRead
▶ 5:38
Break one or two potatoes to thicken the gravy; do not let the cauliflower turn mushy.
▶ 5:51
  • ¼ cup frozen green peas
Add frozen green peas and chopped coriander; taste and adjust chili powder and salt.
Peas, coriander and the taste testSeasoningRead