Aloo Phulkopi

Ingredients 

• 2 medium potatoes peeled, cut into cubes and soaked in water
• 1 medium cauliflower separated into florets and boiled
• 7 tablespoons oil
• Salt to taste
• 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 chopped fresh coriander leaves 
• 2 green chillies + to garnish

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.