Since last six to seven months, when the lockdown started, we have stopped going to the market, where we used to go. As that was an open market and used to be very crowded, we have decided to avoid the place. Now I have left with only option to go for vegetable shopping and that is my nearby supermarket and they used to stock up very limited types of vegetables - same cauliflower, cabbage, carrots, potatoes, radish, eggplants and some asian greens. So since then, every week when I go for grocery shopping, I would pick up these vegetables alternatively.
The last Monday I was so much tired after waking up (All fault goes to my binge watching :P), I wanted to cook something with less hustle. But all vegetables that I had in the fridge were cauliflowers and some carrots. I thought in my mind, "No, not again, I don't want to eat Alu Phulkopir Dalna again, two days back also we had it.". So as usual I had opened all my cookbook for a quick yet tasty recipe of cauliflower and after a brain storming search, I stumbled upon this one and in no time I decided to make this recipe.
This recipe is very easy, hustle free and needs vey few ingredients to make with no compromise in taste and after having this, we have realised that it will also go well with any types of fried rice and pulao as well.
So today I am presenting you "Phulkopi r Dum (Steam cooked cauliflower with potato)"
Phulkopi r Dum (Steam cooked cauliflower with potato)
Serves: 2-3
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Ingredients:
500 g cauliflower, cut in big florets
250 g Potato, cut in large cubes
1 tbsp grated ginger
10 g (1 tbsp) raisins
1 tbsp cumin powder
1 tbsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1/4th tsp asafoetida
1 dry red chilli
2 cardamom pods
2 cloves
1 cinnamon stick
1/2 tsp whole cumin seeds
50 ml (1/4th cup) mustard oil
1 tbsp ghee or clarified butter
1/2 tbsp sugar
salt to taste
Recipe:
Cut the cauliflower in big florets, trim off the stem as much as possible.
Cut the potatoes in large cubes.
In a small bowl add grated ginger, cumin powder, red chilli powder, turmeric powder, sugar, a pinch of salt and small amount of water to make a smooth spice paste. Keep it aside.
Now heat half of the oil in a deep pan in medium high heat. When the oil turns pale yellow and starts to smoke lightly, add the cauliflower florets. Sprinkle some salt. Fry them for 5-6 minutes until they turn into lightly golden in colour. Take out from pan. Keep them aside.
Now in the same oil add the potatoes, sprinkle some salt and fry them too for 4-5 minutes until the edges turn golden in colour. Take out the potatoes from the pan and keep them aside.
Add rest of the oil in the pan. Wait until the oil heats up. Now add the whole red chilli, cinnamon, cardamom, cloves and whole cumin seeds for tempering. Fry them for couple of seconds until they begin to splutter.
Now add the asafoetida powder and the spice paste to the pan. Change the heat to moderate low and cover the pan. Braise the spices for 4-5 minutes in low to medium heat until oil starts to seperate from the spices and the raw smell of the spices are gone. Check in between. If the spices begin to stick to the bottom of the pan, splash some water and stir it well.
Add the raisins, fried cauliflower and potatoes to the pan, stir lightly. Turn the heat to medium low and cover the pan.
There is nothing much to do now. Braise the cauliflower and potatoes in the spices for 12-15 minutes on low heat until the cauliflower and potatoes become soft and fully cooked but hold in shape.
Don't forget to check at regular intervals. The cauliflower and the potatoes should release their water and be cooked by their own juice. If the pan dries out, splash small amount of water and give it a light stir.
After 12-15 minutes, when the cauliflower and potatoes are fully cooked, check for seasoning. Add some salt if needed.
Now turn off the heat, sprinkle the garam masala powder and ghee. Stir once. Cover the lid again. Let the aroma be absorbed in the gravy. This dish will not have much gravy but cauliflowers will look tenderly cooked absorbing all the spices and its aroma.
Serve hot with rice, roti, partha. "Bengali Basanti Pulao" also be a good choice to serve with this "Phulkopi r Dum (Steam cooked cauliflower with potato)"
Commentaires