Doi Phool Kopi |
Ingredients:
1 cauliflower, cut in florets
1 russet potato, cubed
4 Tbsp. extra light olive oil
Tempering:
1 cinnamon stick
2 star anise
3 cloves
3 green cardamoms
Tempering:
1 cinnamon stick
2 star anise
3 cloves
3 green cardamoms
½ tsp. shah jeera or cumin seeds
2 tsp. white poppy seeds/posto
2 tsp. white poppy seeds/posto
2 medium onions, diced
4 cloves garlic, diced
4 cloves garlic, diced
2 tsp. ginger paste
1 tsp. garlic paste
2 – 3 green chilies, diced
2 Tbsp. Greek or hung yogurt
2 Tbsp. Greek or hung yogurt
Salt to taste
1/4 tsp. sugar
1/4 tsp. sugar
1 tsp. ghee
Directions:
- Heat oil on medium-high and sputter Tempering ingredients.
- When seeds begin to sputter, saute onions, garlic and green chilies until onions turn translucent.
- Turn heat down to medium, add potatoes, cover and simmer for five minutes.
- Add cauliflower, ginger & garlic paste, stir, cover and cook till potatoes are tender.
- Turn heat down to low, adjust salt to taste, sugar, yogurt & stir well.
- Garnish with ghee & cilantro and serve with hot Basmati rice or tortillas.
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