Phulkopi Aloo Diye Dimer Dalna (Cauliflower Potato & Egg Curry)

Ingredients :

Phulkopi (cauliflower florets)-1/2 cauliflower

Aloo(baby potatoes cut into halves)-6

Eggs - 6

Cumin seeds-1/2 tsp

Cinnamon stick -2

Onions(finely chopped) -2 medium

Ginger paste-1 tsp

Coriander powder-1tsp

Cumin Powder-1/2 tsp

Turmeric powder-1tsp

Kashmiri red chilli powder-2 tsp

Salt to taste

Tomatoes-1 big finely chopped

Mustard oil-2tbsp

Garam masala-1/2 tsp

Ghee-1tsp

Green chillies-3 sliced

Fresh coriander leaves

Method:

1. Boil and peel the eggs. Fry eggs and cauliflower florets in mustard oil with some turmeric powder and salt till light brown. Keep it aside.

2. In the same kadai add cinnamon and cumin seeds(increase the oil if needed). Sauté for 30 sec.

3. Add chopped onions fry for 30 sec then add the potatoes. Fry both till potatoes turns light brown.

4. Add tomatoes and sprinkle some salt. It will help the tomatoes to cook faster. Add green chillies at this point.

5. Meanwhile in a small bowl make a semi-liquid paste of turmeric, kashmiri red chilli powder, coriander-cumin powder and ginger paste.

6. Once the tomatoes are mushy pour the paste and sauté for 5-10mins or till oil separates.

7. Add fried potatoes and eggs.

8. Add 1-1/2 cups of hot water and cook for 6-10 mins or till it reaches desired consistency.

9. Add ghee and Garam masala and fresh coriander leaves cook for 2 mins.

10. Garnish with green chillies.

11. Best served with hot steamed rice.

This recipe is ideal for vegetarians and non-vegetarians as you can make it with or without the egg and it would taste the same.