Wednesday, August 13, 2014

Stir-Fried Cauliflower with Potatoes & Shrimp

Phool Kopi Alu Aar Chingri
This is a popular dish in Bengali households in India. Alu Gobi (potatoes and cauliflower) is a common item on menus at Indian restaurants and is a favourite vegetarian side dish. The addition of shrimp in this recipe takes it up a notch to satisfy the non-vegetarian palate. The shrimp can be omitted if you wish to serve Alu Gobi in its vegetarian form.


1 head cauliflower, cut in florets
1 lb. shrimp, shelled & deveined
1 russet potato, peeled & cut into cubes
2 + 4 Tbsp. vegetable oil
1/4 tsp. cumin seeds or shah jeera
1/4 tsp. turmeric
1/4 tsp. hing (asafetida)
1/4 tsp. garam masala powder (ground cinnamon, cardamom & cloves)
1 onion, diced
4 green chillies, slit
1 large tomato, diced
1 Tbsp. ginger paste
1 tsp. Kashmiri mirch/paprika/chili powder
1 tsp. ghee
½ tsp. sugar
1 tsp. chopped cilantro


  1. Marinate shrimp in turmeric and salt for 10 minutes.
  2. Heat 2 Tbsp. oil over medium-high heat & fry shrimp until they turn pink.
  3. Remove shrimp from pan and set aside.
  4. In the same pan, sputter cumin seeds, hing & Kashmiri mirch & season with salt to taste.
  5. Add cauliflower and potatoes, stir-fry until lightly browned & set aside.
  6. In the same pan, heat 4 Tbsp. oil & fry chilies & onions until translucent.
  7. Add ginger paste, garam masala powder, Kashmiri mirch & tomatoes.
  8. Stir-fry until oil resurfaces and tomatoes break down completely.
  9. Return cauliflower and potatoes to pan and stir until gravy coats vegetables.
  10. Add a little hot water & sugar; simmer for 5 minutes.
  11. Return shrimp to pan, stir well & adjust salt to taste.
  12. Garnish with ghee and cilantro.
  13. Serve with steamed Basmati rice or hot chapatis.

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