Dish of Cauliflower & Potatoes Bengali
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Cauliflower & Potato, Bengali


India, Bengal   -   Phulkopir Aloo Dalna / Aloo Phulkopir Tarkari
Makes:
Effort:
Sched:
DoAhead:  		 3-3/4 #
***
1-1/4 hr
Prep		 An enjoyable light curry, distinctly spiced, but not chili hot. It meets the requirements for Puja.

1-3/4
1/2
1/2
15
1/2
1/2
1
-------
1
1
1/2
ar
-------
2
3
8
6
-------
1
1
2-1/2
2
#
t
t
oz
t
t
c
---
t
t
t

---
t



---
T
T
c
t
Cauliflower (1)
Turmeric
Salt
Potatoes (2)
Turmeric
Salt
Peas, Frozen
-- Spice Paste
Cumin seed
Coriander seed  
Chili Powder (3)
Water
-- Whole Spices
Panch Phoron (4)
Bay Leaves
Cloves
Cardamoms grn
---------
Oil
Oil (more)
Water
Salt
PREP   -   (25 min)
  1. Cut CAULIFLOWER into moderate size florets. Tumble well with Turmeric and Salt.
  2. Cut POTATOES into sticks about 1/2 inch on a side and 1-1/2 inches long. Tumble well with Turmeric and Salt.
  3. Thaw PEAS.
  4. Grind together CUMIN and CORIANDER. Mix with Chili Powder and enough Water to make a loose paste.
  5. Mix all Whole Spices (all whole seeds)
RUN   -   (50 min)
  1. In a coverable wok, kadhai, or sauté pan, heat 1 T Oil. Stir in seasoned Cauliflower and fry stirring over moderate heat until lightly browned. Scoop out and set aside.
  2. In the same pan, add 1 T Oil and bring up hot. stir in Whole Spices mix and stir for just a few seconds.
  3. Stir in seasoned Potatoes and tumble until well integrated with the Spices. Turn heat down, cover and sweat the Potatoes for about 5 minutes.
  4. Stir in Spice Paste until well mixed. Cook another 3 minutes.
  5. Stir in 2-1/2 c Water and 2 t Salt. Bring to a simmer and cover. Cook for another 5 minutes.
  6. Stir in Cauliflower and bring back to a boil. Simmer until Potatoes and Cauliflower are both cooked through but still firm.
  7. Gently stir in Peas.
  8. Serve with plenty of steamed Basmati Rice or Roti.
NOTES:

  1. Cauliflower:

      Cauliflower in India was developed from European varieties, but is now somewhat different. It tends to be light yellow to cream colored, and has a stronger flavor then European versions. Cooking qualities, however, are similar, and European types work well in Indian recipes.

  2. Potatoes:

      White Rose or similar work well in recipes of this sort. Avoid Klondike Gold type potatoes - they turn to mush if cooked a little more than the minimum. For details see our Potatoes page.

  3. Chili Powder:

      Here you control the hotness of the recipe - use your own best judgement as to how hot a powder to use. Fairly mild Kashmiri is popular. For details see our Indian Chilis page.

  4. Panch Phoron:

      A very popular spice mix in the Bengali region - dead easy to make - no grinding even. See our recipe Panch Phoron.

  5. Puja:

      This Bengali vegetable curry is niramish, meaning it is vegetarian and contains no onions, garlic or other aliums. This makes it fine for puja (worship / honor, secular and religious events). Dalna is a curry that meets these conditions.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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