Alu Phulkopi'r Ghonto - Potato and Cauliflower with Rice

Alu Phulkopi'r Ghonto

The difference between Phool Kopir Ghonto & Phool Kopir Pulao, in my humble opinion, lies in the ratio of cauliflower to rice. In a Ghonto, the ratio of cauliflower to rice is 2:1, and in a Pulao the ratio is 1:2. By adjusting the amount of gravy, it can be served wet or dry. This is a vegan and vegetarian dish that can be served on auspicious occasions.

I first had Phool Kopir Ghonto at my sister's place. She follows a vegetarian diet one day a week and has a amazing repertoire of vegetarian dishes. This dish has stuck in my memory and even though I haven't followed her recipe exactly, it tasted wonderful!


Ingredients
1 large head cauliflower, cut in florets
1 large russet/baking potato, cubed

1 cup frozen peas

1/2 tsp. turmeric
salt to taste

1/2 cup basmati/long-grain rice, washed and drained
4 Tbsp. vegetable oil + 2 Tbsp. ghee
2 cinnamon sticks
4 cardamom pods, left whole
1 tsp. shah jeera/cumin seeds
1/2 tsp. asafoetida/hing powder

1/2 tsp. Bengali garam masala powder
1 cup/8 oz. hot, boiling water/vegetable broth
salt & sugar to taste
1 tsp. ghee

Directions

1. Wash and soak rice in water for 20 minutes, drain and set aside.
2. Toss cauliflower and potatoes with turmeric and salt to taste.
3. Heat oil and ghee in a skillet, add cauliflower and fry until golden brown, remove and set aside.
4. In the same oil, fry potatoes until golden brown, remove and set aside.
5. In the same oil, sputter shah jeera, asafoetida, cinnamon sticks and cardamom pods.
6. Add rice and stir-fry until grains turn opaque.
7. Add hot water, adjust salt and sugar to taste and stir.
8. Return cauliflower and potatoes to skillet, add peas, bring to a boil and cover.
9. Lower heat to minimum/low and simmer for 25 minutes.
10. Garnish with garam masala powder along with ghee and keep covered until ready to serve.