Alu Phulkopi Dum
A classic Bengali dum preparation where cauliflower and potatoes are slow-cooked with aromatic spices. The gentle steaming allows the vegetables to absorb the rich, fragrant gravy.
Preparation
Immerse potato quarters in boiling water and boil for 12-14 min (if using red potatoes). Remove and drain water.
Idea is to parboil the potato quarters so adjust time as per the quality of potatoes used.
Cooking
Heat oil in kadai. To the oil add paanch phoron.
Fry till seeds splutter (about 30 seconds).
Add the cauliflower florets, and ginger and fry for 2 min on medium heat.
Add cumin, turmeric, and chilli powder. Mix and fry for an additional 2 min Add yoghurt. Cook until oil leaves the side (about 2 min).
Add parboiled potatoes, green chillies, salt, sugar, and 1 cup water.
Cover and simmer on low heat till potatoes are cooked.
Sprinkle crushed whole garam masala and remove from heat.
This is NOT a dry preparation; leave enough gravy so that it can be eaten with rice or roti.
Serving Suggestions
Eaten with white rice or roti.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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