Description
This comforting Bengali cauliflower and potato dish is a flavorful vegetarian option, featuring a blend of spices and fresh ingredients that bring warmth to any meal. Perfectly paired with rice or parathas, its a delightful addition to your dining table.
Ingredients
Scale
- 1 medium-sized cauliflower, cut into florets
- 2 medium potatoes, peeled and diced
- 1 large onion, finely chopped
- 2–3 green chilies, slit lengthwise
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- Salt to taste
- 2 tablespoons mustard oil (or vegetable oil)
- Fresh coriander leaves for garnish
Instructions
- Wash the cauliflower florets thoroughly under running water to remove any dirt or insects. Soak them in salted water for about 10-15 minutes.
- Peel and dice the potatoes into small cubes, ensuring they are roughly the same size for even cooking.
- Finely chop the onion using a sharp knife.
- Slit the green chilies lengthwise, removing seeds if you prefer a milder dish.
- Prepare the ginger and garlic paste using a mortar and pestle or a food processor until smooth.
- In a large, heavy-bottomed pan or kadhai, heat the mustard oil over medium heat.
- Once the oil is hot, add the cumin seeds and let them sizzle until they turn darker and release their aroma.
- Add the finely chopped onions and sauté until golden brown.
- Stir in the ginger and garlic paste, cooking for 2-3 minutes until the raw smell disappears.
- Add the diced potatoes, stirring to coat with the onion and spice mixture. Cook for about 5 minutes, stirring occasionally.
- Add turmeric powder, red chili powder, coriander powder, and salt to taste. Mix well to coat the potatoes with spices.
- Drain the cauliflower florets and add them to the pan, gently mixing with the potatoes and spices.
- Add about half a cup of water, cover the pan, and cook on low heat for 15-20 minutes.
- Check the vegetables after 10 minutes. If tender, remove the lid and cook for another 5 minutes to evaporate excess water. If still firm, cover and cook longer.
- Once cooked, taste and adjust seasoning if necessary.
- Turn off the heat and let the dish sit for a few minutes to meld flavors.
- Garnish with chopped fresh coriander leaves before serving.
- Serve hot with steamed rice or parathas, alongside dal or a simple salad.
- Enjoy the meal with family and friends, creating memories over this delightful dish.
Notes
- Adjust the spice levels according to your preference.
- This dish can be made ahead of time and reheated, as the flavors deepen over time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes