Phoollkopi Aloor Tarkari/Cauliflower Curry with Potato n Peas

Cauliflower is available all year round so curry is served anytime we crave. Usually cauliflower florets are deep fried before adding in the gravy because of its bland taste. But my ma never deep fried cauliflower florets. She would slowly roast covering the pan and stirring in between until lightly brown. I follow the same method for our family meal and even for parties. It turns out always delish! Make it very or medium spicy as you desire. I use slightly slit green chili that doesn't make it hot but gives a nice spicy flavor to the curry. 

This is my mother's version of low fat cauliflower curry with fresh ginger paste, tomato puree and some ground spices. At the end of the cooking just a little drop of ghee/clarified butter and freshly ground Bengali garam mashala consisting green cardamom, clove and cinnamon stick provides a wonderful aroma to the dish. I often serve this curry generously as a pure vegetarian main dish with lentil .
 

Ingredients~
1 big whole  cauliflower, cut into medium sized florets
3  medium white or red potato, cut into small pieces
1/2 cup frozen or fresh peas
2-4 green chili, slightly slit
2  medium tomato, pureed 
1 tbsp. ginger paste
1 tsp. coriander powder
1/2 tsp cumin powder
1/2 tsp. turmeric powder
1/8 tsp. paprika
3/4 tsp. salt or to taste
1/4 tsp. raw sugar
1 bay leaf
1/8 tsp whole cumin seeds
2 small cinnamon sticks
3 green cardamom pods
1 clove
1/2 tsp chopped cilantro  to garnish
4 tbsp.oil
2 cups warm water

Method~ 
Heat the 2 tbsp. oil in a large pan on medium heat and roast cauliflower sprinkling some salt and turmeric for 10 minutes. Cover and stir occasionally. Set aside,

Add 2 tbsp. oil again in the same pan and temper with 1 cinnamon stick, cumin seeds and bay leaf. When they start to sizzle add in potatoes and fry with the lid on for 5 minutes. Add in ginger paste, pureed tomatoes, other ground spices, salt and sugar. Saute until spices are well blended and no raw smell remains. 

Add roasted cauliflower,green chili and warm water. Let it boil, then cover and simmer until potatoes and cauliflower just tender but not mushy about 13-15 minutes. In the mean time hand grind cardamom,clove and cinnamon stick and set aside. Stir in fresh or frozen peas and cook for a few minutes to coat nicely in the medium gravy. Adjust gravy consistency adding more or reduce gravy cooking little longer. Taste and adjust seasonings as per taste. Sprinkle cardamom mixture and little drop of ghee on the top of the curry. Give it a good stir and garnish with fresh cilantro leaves. Simply leave out the ghee to make it vegan. Serve with lentil, rice or flat bread.

                         Happy cooking!!