Phul Kofir Dalna( Bengali Cauliflower Curry)

The festive season welcomes the first cauliflower. Though the vegetable is now available all through the year in kolkata, it tastes much better when there's a mild chill in the air.

Ingredients :

Cauliflower (Phul Kofi  )                                                  1 large

Potato   (Alu )                                                                   4 ,medium

Tomato Grated                                                                  1 large

Bay Leaf   (Tej Patta )                                                       2

Cumin Seeds                                                                      1/4 tsp

Green Chilly (Kacha Lonka)                                             4

Red Chilly Paste  (lal lonka bata)                                      1 tsp

Turmeric Powder (Holud Guro )                                       1/2 tsp

Salt (noon )                                                                         As per taste

Sugar (Chini )                                                                     1 tsp

Cumin Powder ( Jeere Guro )                                             2 tsp

Coriander Seeds (Dhone Guro )                                         2 tsp

Mustard Oil (Sorser Tel)                                                     4-6 tbsp

Garam Masala Powder                                                        1/2 tsp
 Clarified Butter (Ghee)                                                        1 tsp

Method :

Chop the cauliflower into small flowerets and immerse for 5 minutes in hot water. This helps remove insects and pesticides if any.  

Chop the potatoes into small pieces. 

Heat the mustard oil in a wok and lightly fry the florets golden. Keep aside.

Soak 4-5 dry red chilly's in warm water after remove the seeds . Grind to paste.

Grate the tomato and keep aside.

Heat the mustard  oil and fry the potatoes. Then add the Bay Leaf and whole cumin seeds. Stir a bit.

 Add red chilly paste, Turmeric powder, salt, sugar, cumin powder, coriander powder . Stir and fry the masala well.

Then add the grated tomato and fry well till oil separates.

Add some water and cover and cook till the potatoes are soft.

Remove cover after a while and add the cauliflower flowerets .Cover and let cook on low flame.

When the potato and cauliflower are soft and the gravy reduced and thick,turn the flame off.

 Add the slit green chilly and ghee. 

Transfer to a serving bowl and serve.

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