Cauliflower and Potatoes in a Blackened Red Chile Sauce

Alur Phulkopir Jhol

Preparation info

  • Serves


    • Difficulty


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.


  • 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


  1. Drain the potatoes and pat them dry with paper towels.
  2. 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