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Aloo Phoolkopi

Potatoes and cauliflower coated with spicy-sweet masala gravy. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Potatoes, Cauliflower
Cuisine Indian
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg
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Ingredients list for Aloo Phoolkopi

  • 2 large Potatoes 1/2 inch cubes
  • 1 medium Cauliflower separated into florets
  • to deep fry Mustard oil
  • 1/2 teaspoon Cumin seeds
  • 2 Bay leaves
  • 1 teaspoon Coriander paste
  • 1 teaspoon Cumin paste
  • 1 Tomato chopped optional
  • to taste Salt
  • 1/2 teaspoon Sugar
  • 3 Green chillies slit
  • 1 teaspoon Garam masala powder
  • 2 teaspoons Ghee

Method

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  1. Heat sufficient oil in a deep frying pan and deep-fry the potatoes and cauliflower till light brown. Drain onto an absorbent paper and keep aside.
  2. Heat one-tablespoon oil in another pan and add cumin seeds and bay leaves. Add coriander and cumin pastes and stir-fry on low heat, sprinkling a little water occasionally, till the masala leaves the oil.
  3. Add the fried vegetables and mix well. Add a little water and tomato and simmer till the vegetables are almost done. Add salt, sugar and slit green chilies and mix well. Simmer till the gravy is thick. Add fresh ground garam masala powder and ghee. Mix well and serve hot.

    Chef's Tip

Nutrition Info

Calories 267
Carbohydrates 24.6
Protein 2.9
Fat 20.3
Other Fiber 1
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