Phool Kopi Alu Posto |
Ingredients
1 large head of cauliflower, cut into florets
1 russet potato, peeled & cut in wedges
Grind to a paste:
2 Tbsp. white poppy seeds, soaked in 1/2 cup boiling water
2 green chilies
Salt to taste
4 Tbsp. vegetable oil
2 bay leaves
1 dried red chili
¼ tsp. nigella seeds (a.k.a. kalo jeera/kalonji)
1 Tbsp. ginger paste
1 tsp. ghee
½ tsp. sugar
Directions
- Soak white poppy seeds in boiling water for ½ an hour. Do not drain.
- Purée the paste ingredients listed above along with water in which poppy seeds were soaked.
- In a skillet, heat 4 Tbsp. oil & sputter nigella seeds, bay leaves and red chili.
- Add potatoes & ginger paste, cover and simmer until potatoes are half-cooked.
- Add cauliflower & salt, cover and simmer until vegetables are cooked.
- Pour poppy seed paste over vegetables in skillet & stir-fry for 5 minutes.
- Add sugar, adjust salt to taste and garnish with ghee.
- Serve with steamed Basmati rice.
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