Pages

Monday, February 13, 2012

Bengali Style Fried Potato & Cauliflower (Alu Phulkopir Torkari)

Indian Vegetarian Main Course Special
Bengali Cuisine
Bengali Style Fried Potato & Cauliflower (Alu Phulkopir Torkari)
Serves 2

Ingredients:
Cauliflower- 1 Medium, Cut in Florets
Potatoes- 2 Medium, Peeled and Cubed
Mustard Oil (Kacchi Ghani Sarson Tel)- 3 Tbsp. each Frying & 3 Tbsp. for Cooking
Dried Red Chillies- 3 No’s,
Bay Leaves- 2 No’s
Cumin Seeds (Jeera)- ½ Tbsp.
Ginger Paste- 1 Tbsp.
Turmeric Powder (Haldi)- ½ Tsp.
Red Chilli Powder- ½ Tsp.
Kashmiri Red Chilli Powder- ½ Tsp.
Coriander Powder- 1 Tsp.
Cumin Powder- ½ Tsp.
Salt- ½ Tsp.
Fresh Coriander Leaves- 1- ½ Tbsp.

Method:
In a Wok, heat about 3 Tbsp of Mustard Oil till the Smoking Point
Add the Cauliflower, cover & Fry on Medium Flame
Check to see if need to Sprinkle some water after about 10 Minutes
Fry the Florets till Cooked & are Golden Brown in about 20 Minutes
Check to see if the Florets are cooked by piercing the Stem with a Knife (if not done, continue to Fry for some more time)
Drain Florets & Keep Aside
Repeat the Same Method as above for Potatoes
Remove and set aside


In the same Wok, Heat ½ Tbsp. Oil till Smoking Point
Add Red Chilli, Bay leaf, Cumin Seeds & Sauté till they turn Darker
 
Add the Ginger Paste, Masalas dissolved in Water (Turmeric Powder, Red Chilli Powder, Kashmiri Red Chilli Powder, coriander Powder & Cumin Powder) & Stir carefully on Low Flame
Stir continuously till the Oil stats to separate
 
 

Add Fried Potatoes-Cauliflower Florets; mix them well with the Spices & sprinkle some Water if needed
Add Sugar & Sauté on Medium Flame for 10 Minutes
 
Tips:
Wash, Cut the Cauliflower in Big Florets (excluding the Thick Stem & Greens)
Make sure to fry the Potatoes and Cauliflower Florets separately as both have different time to get that Crispy Fried Texture along with being cooked
Frying together may get the Cauliflower Florets Mushy & Overcooked

Feel free to share your views & do let us know how this one turned out :)

No comments:

Post a Comment