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Aloo Phulkopi - SK Khazana

A typical Bengali dish that is generally served with khichudi as a bhog during durga pujo This is a Sanjeev Kapoor exclusive recipe.

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Aloo Phulkopi - SK Khazana

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Main Ingredients Medium potatoes, Medium cauliflower
Cuisine Bengali
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Aloo Phulkopi - SK Khazana

  • 2 Medium potatoes peeled, cut into cubes and soaked in water
  • 1 Medium cauliflower separated into florets and boiled
  • 7 tablespoons Oil
  • to taste Salt
  • 1/4 teaspoon Panch phoron
  • 1 Dried red chilli
  • 1 Medium onion finely chopped
  • 1 teaspoon Sugar
  • 1 tablespoon Ginger-garlic paste
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • 1/2 teaspoon Red chilli powder
  • 1 Small tomato finely chopped
  • 1 teaspoon Garam masala powder
  • 1 tablespoon Fresh coriander leaves chopped
  • 2 to garnish Green chillies

Method

  1. Heat 4 tbsps oil in a deep non-stick pan, drain potato cubes and add, sprinkle a little salt and mix. Cover and cook for 4-5 minutes or till the potatoes turn golden and are cooked. Drain into a bowl and set aside.
  2. Add 1 tbsp oil to the same pan, add cauliflower florets and sprinkle a little salt. Mix well and sauté on high heat for 3 minutes or till the cauliflower turns golden. Drain into another bowl and set aside.
  3. Add 2 tbsps oil to the same pan and add panch phoran, Break the red chilli into half and add to the pan. Mix and sauté till the seeds splutter.
  4. Add onion, mix, add sugar and satue on high heat, stirring, till golden.
  5. Add ginger-garlic paste, mix well and sauté till raw flavours disappear. When the oil starts leaving the mixture, add turmeric powder, cumin powder, coriander powder and red chilli powder. Mix well, reduce heat and sauté, stirring continuously, for 2 minutes.
  6. Add fried potatoes and fried cauliflower, mix well, cover and cook on high heat for 2-3 minutes.
  7. Add tomato and mix well. Cook till tomatoes turn pulpy.
  8. Switch off heat and add garam masala powder and mix well.
  9. Transfer in a serving bowl. Serve hot, garnished with coriander leaves and green chillies.
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