Name: Cauliflower, peas and potatoes in tomato sauce
Yield: Serves 4
Cuisine: India
Ingredients: 5 ml/1 tsp ground cumin; 5 ml/1 tsp ground coriander; 5 ml/1 tsp garlic purée; 2.5 ml/½ tsp mustard seeds; 5 ml/1 tsp cumin seeds; 5 ml/1 tsp ginger purée; 10 ml/2 tsp sugar; 2.5 ml/½ tsp ground turmeric; 2.5-5 ml/½-1 tsp chilli powder; 5 ml/1 tsp salt, or to taste; 150 g/5 oz fresh tomatoes, chopped; 150 g/5 oz frozen garden peas; 1 small cauliflower, about 350g/12oz; 450 g/1 lb potatoes, peeled and cut into 2.5cm/1in chunks; 60 ml/4 tbsp mustard oil; 2.5 ml/½ tsp garam masala; 15 ml/1 tbsp chopped fresh coriander (cilantro) leaves; Indian bread or Plain Boiled Rice, to serve

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Phulkcopir Dalna is classic family fare, in which crisp white cauliflower florets join hands with cubed browned potatoes and green, tender peas in a rich chilli-tomato sauce. Mustard oil is the traditional choice, but sunflower or light olive oil can be used instead if preferred.

Ingredients

1 small cauliflower, about 350g/12oz
60 ml/4 tbsp mustard oil

Method

Divide the cauliflower into 2.5cm/1in florets. Blanch them in a pan of salted boiling water for 2 minutes, then plunge into cold water to prevent further cooking.
Heat half the oil in a large, non-stick pan over a medium-high heat unti