This is a wonderfully spiced Bengali cauliflower curry. Enjoyed best in the winter months, this preparation is a little hot, a little sweet, and infused with the flavours of ginger, ghee, and gorom moshla.
- 500 g cauliflower
- 50 g peas
- 250 g potatoes
- 50 g tomatoes
- 40 g mustard oil (total)
- 2 g cumin seeds
- 3 pcs cloves
- 3 pcs cardamom
- 1 pc cinnamon
- 2 pcs bay leaves
- 2 pcs dried red chillies
- 30 g ginger paste
- 5 g cumin powder
- 5 g turmeric powder
- 1 g coriander powder
- 1 g red chilli powder
- 16 g salt
- 28 g sugar
- 7 g ghee
- 2 pcs green chillies
- ¼ tsp gorom moshla
- Cut cauliflower into 5-cm florets, and potatoes into 4-cm cubes. Dice the tomatoes.
- Heat 30 g mustard oil in a kadai. Add cauliflower. Fry until lightly coloured (about 8 minutes). Set aside.
- Add 10 g more mustard oil. Temper with dried red chillies, bay leaves, cloves, cardamom, cinnamon, and cumin seeds.
- Add potatoes. Cover with a lid and fry on low heat for 5 minutes.
- Meanwhile, in a small bowl, mix red chilli powder, coriander powder, turmeric powder, cumin powder, and ginger paste with water.
- Add the masala paste to the kadai. Cook on low heat till the water dries off (about 4 minutes).
- Add salt and sugar. Mix everything together. Add tomatoes and green chillies. Stir, cover, and cook for another 5 minutes.
- Add peas and fried cauliflower. Cover and cook for 5 minutes, stirring often to prevent the spices from sticking to the bottom of the pan.
- Pour hot water into the kadai to form the gravy. Bubble for 10 minutes, until potatoes and cauliflower are done.
- Finish with a slit green chilli, gorom moshla, and ghee for flavour. Cover and allow it to rest before serving.