This is a simple hearty recipe with cauliflower and potatoes in a thin sauce, ie. jhol. It tastes best with some cooked basmati rice or luchi. Cauliflower is so readily available in Rochester I end up buying it every single week. Today’s recipe is a very popular dish in quintessential Bengali cuisine. Although this recipe is usually cooked in mustard oil, I’ve used regular vegetable oil here and added a bit of ghee at the end for that special flavor @sarchakra
COOK TIME: 29 mins
PREP TIME: 10 mins
YIELD: Serves or makes 5
Ingredients
- Cauliflower 1, cut into florets
- Potato 1, cubed
- Vegetable oil
- Cumin seeds 1 tbsp
- Cumin powder 1 tbsp
- Coriander powder 1 tbsp
- Asafetida a pinch
- Red chili powder 1 tbsp
- Tomato 1, chopped
- Bay leaf 1, broken
- Red chili 2, broken
- Fenugreek seeds ¼ tsp
- Black mustard seeds 1 tsp
- Fennel seeds 1 tsp
- Nigella seeds (Kalonji) 1 tsp
- Ghee 1 tbsp
Method
- Heat oil. Temper fennel seeds, cumin seeds, fenugreek seeds, bay leaf, red chilies, asafetida.
- Add cauliflower and potatoes. Add in salt and turmeric. Sauté for a couple of minute before adding cumin powder, coriander powder, red chili powder.
- Add tomato and cover. Keep cooking on low heat. Add ¼ water and let it simmer and cook till done.
- Sprinkle ghee and serve.
sarchakra 
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