Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
1 cauliflower cut into medium sized florets; 4 medium sized potatoes cut into four pieces each; ½ cup green peas(optional); 4 green chillies (slitted); 1 inch ginger paste; 1 tsp ghee (clarified butter).

Spices:
  • 11/2 inch cinnamon stick
  • 2 dry red chillies
  • 1 tsp whole cumin
  • 1 bay leaf
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • Salt and sugar according to taste.

Steps:

  1. Heat oil in a kadai/pan. Fry potato and cauliflower pieces. Keep aside.
  2. Add oil if you need. Temper the oil with bay leaf, cinnamon stick, whole cumin and dry chilli. When the aroma comes out, add the ginger paste and fry for 1 minute.
  3. Now add the potato and cauliflower pieces along with salt, turmeric powder, sugar and cumin powder. Stir well.
  4. Add green chillies and green peas. Stir for a few minutes.
  5. Add water and cover it. Allow it to cook in low flame until the potato and cauliflower are done.
  6. Lastly add ghee (if you don’t have ghee, then use butter. But ghee is the best option)and garam masala powder. Cook it for 2 minutes with the lid off.
  7. Turn off the heat and serve it with roti, paratha or rice.



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