Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients :
1 medium-sized cauliflower cut into big florets; 3 medium-sized potatoes cut into half each; 250 gm prawn/shrimp; 11/2 tsp ginger- garlic paste; 1 big onion chopped; 1 big-sized tomato chopped; 4 green chillies; 1 tsp ghee (clarified butter).

Spices :
  • Whole bengali garam masala (1 inch cinnamon stick, 3 cardamom, 4 cloves)
  • ½ tsp bengali garam masala powder
  • 1 bay leaf
  • 11/2 tsp turmeric powder
  • ½ tsp chilli powder
  • ½ tsp sugar
  • Salt according to taste.

Steps :

  1. De-vein and wash the prawn/shrimp thoroughly. Marinate it for at least 10 minutes with ½ tsp of salt and ½ tsp of turmeric powder.
  2. Heat oil in a pan/kadai and fry the prawns/shrimps till they change their colour. Remove the fried prawns/shrimps from the kadai and keep aside.
  3. In the same oil (add more oil if needed) fry the potatoes and the cauliflower florets one by one till they are golden brown. Keep them aside.
  4. Add oil if needed. Temper the oil with whole garam masala and bay leaf. When the aroma of the spices comes out, add all the onion and fry till it becomes translucent.
  5. Add the ginger-garlic paste and fry until the raw smell of ginger-garlic goes away.
  6. Add chopped tomatoes and fry till the tomatoes are mushed up. Now add green chillies followed by turmeric powder, salt, sugar and chilli powder. Fry for 3-4 minutes.
  7. Add fried potatoes and cauliflower and stir well. Cook it for another 3-4 minutes.
  8. Now add some warm water. Adjust the salt and put a lid. Reduce the heat to medium flame. Allow it to cook till the vegetables are done.
  9. Remove the cover. Add prawns/shrimps, ghee and garam masala powder. Allow it to cook for 4-5 minutes in medium flame and thicken the gravy according to your desire.
  10. Turn off the heat and Serve it with rice, paratha or luchi (puri).
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