Wednesday, October 16, 2013

Phula Kobi aloo tarkari ( Cauliflower and potato curry)

Hi Readers,

Now, with the season changing from summer's to winter, fresh Cauliflower is available in market. I like to get the fruits and vegetable that are seasonal so that I can get the fresh and good quality of it. Today, I had prepared Cauliflower and potato curry in Odia style. This is traditional curry and quiet famous as a regular home made curry.

Ingredients :- 
Cauliflower  – 1kg
Potatoes  – 200 grm
Onion – 200grm
Ginger  – 1inch
Garlic – 15 cloves
Green Pea – 100 grm
Tomato  – 100grm
Red Chili Powder – 1tps
Cumin Powder – 1tps
Coriander powder  – 1tps
Turmeric powder  – 1 tsp
Coriander leaves – 40 gm
oil  – 75 grm
Salt to taste

Method :- 
To start with , make a fine paste of onion, garlic and ginger.
Remove the leaves and stem of the cauliflower and cut it into pieces (florets). Peel off the potatoes and cut into cubes .
Remove the niblets and take out the green peas . Finely chop the tomatoes and coriander leaves.
Heat oil (3btps) in a pan, add cauliflower and salt to taste and fry till it turns light brown, take it out and keep it aside.
Again heat oil (1btps) in the same pan. Fry the potatoes till it turns golden brown and take it out of the pan.
Heat the rest of the oil in the pan and add the prepared paste .
Add turmeric powder, chili powder, cumin powder , coriander powder to it. Fry the paste with frequent stirring over medium flame till it turns light brown.
Add the tomatoes and stir well.
Add the fried cauliflower florets, the potatoes cubes, green peas and continue stirring till it gets properly mixed with the paste.
Then add 3-4 cups of water , salt to taste , stir well and cover it with a lid.
Boil it on a lower flame, for another 20 minutes till the vegetables are tender and the gravy thickens to the desired consistency.
Finally remove the pan from flame, garnish with finely chopped coriander leaves and serve hot.

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