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.

Ingredients

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

Directions

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.