Name: Bengali Potato and Cauliflower Curry
Yield: Serves 6 as one of several dishes in a rice-based meal
Cuisine: India
Ingredients: 2 tablespoons minced ginger; 1 tablespoon minced garlic; ½ teaspoons cayenne pepper; ½ teaspoon turmeric; ¼ teaspoon anise seed; 1 large or 2 small onions, grated (about 1 cup); 1 large bay leaf; 2 inches cinnamon stick, broken into 2 or 3 pieces; 1 large plum tomato, coarsely chopped; 2 green cardamom pods; 3 tablespoons mustard oil; 1 teaspoon salt; 2½ cups water; 1 small cauliflower (1 pound), separated into florets, trimmed of tough stems, and cut into 1-inch pieces; 1½ pounds waxy potatoes, peeled and cut into ½-inch or smaller cubes; ¼ teaspoon sugar

Preparation info

Serves
6
as one of several dishes in a rice-based meal

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

This comfort food tastes great just with plain rice and a side dish of yogurt, or you may want a dal and a green vegetable as part of a larger meal. Since the flavors take a while to blend, and are harsh and raw until they do, don’t taste the stew until it has completely cooked.

Use waxy potatoes, such as Yukon Gold, that will keep their shape, not floury (baking) potatoes.