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potatoes are tender and cauliflower is still slightly crunchy, 15-20 minutes. Garnish with cilantro and
serve.
Phulkopir Dalna – Cauliflower and Potatoes in Roasted Red Chilli Sauce
1 ½ tbsp plus 2 tsp to 3 ½ tbsp vegetable oil (mustard oil preferred)
1 lb (½ kg) peeled potatoes (about 3 medium) cut into 1-inch (2.5cm) cubes
1 tsp sugar
1 bay leaf
¼ tsp black mustard seeds
½ tsp cumin seeds
¼ tsp turmeric
1 tbsp peeled, fresh ginger, grated
3 cloves garlic, crushed
½ cup (125ml) chopped tomatoes
½ tsp salt
¾ cup (175ml) water
1 to 2 tsp red chilli paste*(recipe below)
2 tsp ground cumin
2 tsp ground coriander
3 cups cauliflower cut into florets 1 ¾ inches (4.5cm) in diameter
¼ cup thawed frozen peas
¼ tsp garam masala
2 tbsp fresh lemon juice
Method
Heat 2 tbsp oil in a large skillet over medium heat. Fry potatoes until they turn medium brown, about 5
minutes, turning often. Remove with a slotted spoon and set aside.
Add the remaining 1-½ tbsp oil to the skillet and heat over medium low heat. Add sugar and stir until it
turns slightly brown. Fry bay leaf, black mustard seeds and cumin seeds until they start to crackle. Add
turmeric, ginger and garlic and stir several times. Add tomatoes, salt and water. Add potatoes, red chilli
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