Follow these steps for perfect results
Cauliflower
cut into florets
Potatoes
chopped
Poppy seeds
soaked
Green Chillies
Kalonji (Onion Nigella Seeds)
Green Chillies
slit
Mustard oil
Turmeric powder
Salt
Sugar
Coriander Leaves
chopped
Boil water in a saucepan, add salt, and cook cauliflower florets and chopped potatoes for 3 minutes. Drain and set aside.
Heat 1 tablespoon of mustard oil in a pan. Fry the cauliflower and potatoes until golden brown. Remove and set aside.
Rinse poppy seeds. Grind poppy seeds and green chilies into a smooth paste, adding water gradually.
Heat the remaining mustard oil in the same pan. Add kalonji (onion nigella seeds) and slit green chilies.
Add the fried cauliflower and potatoes to the pan.
Add salt, turmeric powder, and poppy seed paste. Mix well, cover, and cook for about 5 minutes.
Add a little water if needed, keeping the curry thick.
Add sugar, mix well, and turn off the heat.
Serve hot with rice or luchi.
Expert advice for the best results
Roast the cauliflower for a deeper flavor.
Adjust the amount of green chilies to your preferred level of spiciness.
Soak poppy seeds in warm water for at least 30 minutes before grinding for a smoother paste.
Everything you need to know before you start
15 mins
Can be made a day in advance.
Garnish with freshly chopped coriander leaves. Serve hot with a side of rice.
Serve with steamed rice or Bengali Luchi.
Accompany with a side of dal.
Complements the subtle flavors.
Provides a refreshing contrast.
Discover the story behind this recipe
A popular vegetarian dish often prepared during special occasions and festivals.
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