Phool-Kopheer Torkari, India

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Phool-Kopheer Torkari, India

 

1 cauliflower, cut into big florets

2 potatoes, diced

2 tomatoes, pureed

1 tsp. cumin seed

4 cloves

2 cardamom

2 bay leaves

1 tsp. asofoetida

2 tbsps. ginger paste

1/2 cup green peas

 

For Masala:

1 1/2 tsps. cumin

1 tsp. coriander seeds

2 whole red chilis

1/2 tsp. turmeric powder

handful of coriander, chopped finely

ghee

salt to taste

 

Grind the masala into a paste. Fry the cauliflower and potatoes, keep aside.

Add some more ghee, fry the cumin seed, cloves, cardamom, bay leaves, until

browned, then add ginger paste, ground masala, peas, and tomato puree. Lastly

add cauliflower & potatoes and some water, and let simmer for 7-8 minutes until

you get desired gravy consistency. Garnish with coriander.

 

 

 

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