Name: Cauliflower and Potatoes in a Blackened Red Chile Sauce (Alur Phulkopir Jhol)
Yield: Serves 6
Cuisine: India
Ingredients: 1 pound cauliflower, cut into 1-inch florets; 6 dried red Thai or cayenne chiles, stems removed; 1 teaspoon cumin seeds; ½ cup Whole Milk Solids (see Tip); 1½ teaspoons coarse kosher or sea salt; 2 tablespoons mustard oil or canola oil, plus extra for brushing the skillet; 1 white potato, such as russet or Yukon Gold, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Fiery-hot, the chiles in this curry are more robust because they are roasted in a bit of oil until blackened. However, don’t be alarmed by their number, because the creamy-tasting milk solids tone them down, making the whole experience downright enjoyable—without any of that hurt-so-good pain.

Ingredients

1 white potato, such as russet or Yukon Gold, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning
2 tablespoons

Method

Drain the potatoes and pat them dry with paper towels.
Heat the 2 tablespoons oil in a large skillet over medium heat. Add the cauliflower and potatoes, cover the skillet, and cook, stirring occasionally, until they are partially cooked and lightly browned, 12 to 15 mi

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Ingredients

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