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Bengali Cauliflower with Peas and Potatoes

Bengali Cauliflower with Peas and Potatoes

Prep Time: 10 minutes
Cook Time: 20 minutes

Serves: 6


2-3 tbsp mustard or olive oil
1 tsp ghee
1 tsp panch phoron (bengali 5-spice blend, this is a mixture of nigella, cumin, fenugreek, mustard and fennel seeds available at your Indian grocer)
2 tsp freshly grated ginger
2 green chillies, slit
2 cups cauliflower, cut into medium sized pieces
1 large potato, peeled and cut into pieces
1 tbsp cumin-coriander powder
1 tsp turmeric
1 tsp sugar
1/2 cup fresh peas
2 tomatoes, chopped
Salt to taste
1 tbsp cilantro leaves

Method of Preparation

1. Heat the oil and ghee together and add in the panch phoron. Cook for about 30 seconds and let the spices splutter.
2. Add in the ginger and saute briefly.
3. Add in the chillies, cauliflower, potatoes, cumin-coriander and cook on low heat till the vegetables are well coated with the spices (about 2-3 minutes).
4. Add in the sugar, peas, tomatoes and stir well.
5. Cover and cook on low for about 10 minutes till the vegetables are very soft.
6. Stir in the cilantro leaves and enjoy!

Complementary Wines: Cider: hard, Gew├╝rztraminer Late Harvest, Muscat: orange, Tea: Darjeeling

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