Aloo Fulkopi

I will start with my favorite vegetable Fulkopi (Cauliflower). In my childhood I liked to think the florets of cauliflower as small trees while eating. This is one of the most common recipes in a Bengali household in Winters. I like to add a little Paneer in this recipe. This is how it goes:   

Ingredients: 

Cauliflower (fulkopi): 1 medium size

Potato small (aalu): 2 pieces

Paneer : 8 oz or 200gm

Green peas (matarshuti): ½ cup 

Green chilli (kacha lanka): 3 / 4 (optional)

Turmeric powder (haluder guro): ¼ tsp

Chilli powder (sukhno lankar guro): 1 tsp

Cumin seeds (gota jeera): 1 tsp

Red Pepper (sukno lanka): 2 pieces

Cumin powder (jeera guro): 1 ½ tsp

Coriander powder (dhone guro): 1 tsp

Tomato sauce (ketchup): 1tbsp

Vegetable oil (sada tel): 2 tbsp

Salt to taste

Method: 

Cut the cauliflower in 1“ size florets. Cut the potatoes also of the same size. Cut the paneer into cubes.

Aloo and Cauliflower

Paneer

Pour oil in a wok or kadhai and when the oil is hot add the red peppers and cumin seeds to the oil and let it fry a bit. 

Now add the cauliflower and and the potatoes. Add turmeric powder and fry a little. When the cauliflowers become little golden add the paneer pieces and fry.

Add cumin powder, coriander powder and the chilli powder. When the vegetables and paneer is coted with the spices add the green peas (you can use the frozen one's). 

Add salt and put a cover on the wok. After 2-3 mins add a little water and bring it to the boil. Now cut the green chillis into half and add them to the gravy. If you want more spicy you can add them earlier also. Cook till the vegetables become soft and the gravy becomes thick. 

Finally add the tomato ketchup and mix well. Serve hot with rice, roti or paratha.

Note: If you wish you can garnish with Coriander Leaf/ Cilantro.