Bengali Potato and Cauliflower Curry

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

aloo fulkoffi torkarri

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.

Ingredients

Asia
India
Side dish
Spicy
Gluten-free
Vegan

Ingredients

Method