Thursday, January 17, 2013

Ma's Home Cooking- Alu Phoolkopir torkari

This blog seems to have suffered a premature demise. The reason for that is that I have been visiting family and having too good a time to sit still and update. So here is an attempt at trying to revive this blog! While I was home, my mom gave me a crash course on bengali home cooking- the good, tasty and nutritional stuff I grew up on. I don't have good pictures, I only got one when it was done before we all inhaled all of it! So here goes!

Alu Phoolkopi'r Torkari/ Aloo gobhi/ Potatoes and Cauliflower 'curry'


Ingredients


Cauliflower - 1 whole head, floret separated
Potatoes      - 2 Medium/ Large, cut in wedges
Tomatoes    - 2-3, diced 
Ginger        - 1.5 inch piece minced
Canola oil + mustard oil - 2 TBSP
Water       - 1.5 cups

Spice Group-1

Bay leaves  - 2 to 3
Dried red chilles - 2
Cumin seeds - 1 tsp
Asafetida - 0.5 tsp


Spice group-2


Turmeric -1 tsp
Salt         - 1 tsp
Coriander powder - 1 tsp heaped
Kashmiri Red chili powder ** - 1 tsp
Raw sugar - 1 tsp


Method


1. In a pressure cooker, heat the oil. Add in all the spices from Spice Group-1 so they crackle. You don't want to burn them, but brown them lightly.

2. Add the cauliflower and cook it for a few minutes. Add the potatoes and continue to cook this mixture for about 5 minutes.

3. Add all the ingredients from Spice group 2. Cook this down for another 5 minutes. Add a little bit of water if the mixture sticks to the bottom of the pot.

4. Add the tomatoes and ginger. Cook till the tomatoes start softening a bit.

5. Add the water and put the lid on. Cook this till the cooker lets off the pressure once (1 whistle) and turn it off. Done!


** Note: I always use Kashmiri red chili powder in my indian cooking. It is very mild and has beautiful deep color and I can add more for flavor. If you are using hot chili powder then use much less than the given quantity unless you have a preference for hot curries!




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