Aloo Kopi Dalna (Potato and cauliflower curry) recipe
ingredients
200 g (7 oz) Potatoes, cut into wedges
100 g (3 1/2 oz) Cauliflower (phoolgobhi), cut into florets
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
1 inch stick Cinnamon (dalchini),
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (2 g) Red chilli powder
1 tsp (1 1/2 g) Cumin (jeera) powder
2 tsp (12 g) Ginger (adrak) paste
50 g (1 3/4 oz) Tomatoes, chopped
2 cups (500 ml) 16 fl oz Water
100 g (3 1/2 oz) Cauliflower (phoolgobhi), cut into florets
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
1 inch stick Cinnamon (dalchini),
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (2 g) Red chilli powder
1 tsp (1 1/2 g) Cumin (jeera) powder
2 tsp (12 g) Ginger (adrak) paste
50 g (1 3/4 oz) Tomatoes, chopped
2 cups (500 ml) 16 fl oz Water
method
1. Heat the oil in a wok (kadhai); add cinnamon stick, coriander powder, red chilli powder, and cumin powder.
2. Stir and add the potatoes. Cook on high heat, until they are almost done.
3. Add the ginger paste and tomatoes. Cook for 5 minutes on medium heat.
4. Add cauliflower and then water.
5. Cook on low heat till the cauliflower is done.
2. Stir and add the potatoes. Cook on high heat, until they are almost done.
3. Add the ginger paste and tomatoes. Cook for 5 minutes on medium heat.
4. Add cauliflower and then water.
5. Cook on low heat till the cauliflower is done.
serving amount
serves: 2 - 4
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