Phulkopi or Cauliflower gets me excited during the winters because of its versatility and the ease of cooking. This Aloo Phulkopir Tarkari known as Phulkopir Chechki is perhaps the easiest as it can go. It is light, cooks absolutely in the jiffy and pairs so well with Luchis or Paranthas.
I mean, I cannot emphasize enough how easy this cauliflower recipe is. It is on my menu for weekday dinners, almost every week. So, imagine my surprise when I noticed that it has been missing from my Blog. Here’s my offering of (perhaps) one of the easiest cauliflower recipe in Bengali style.
Are you a fan of Aloo Chorchori? A classic Bengali-style Potato curry (more like a stew) often served with Luchis for an elaborate weekend breakfast. Elaborate? Well, we are a family of bread & cornflakes eaters so luchi and tarkari is always an elaborate meal.
Coming back to my question. I asked because if you like Aloo Chorchori then I believe, there are high chances that you will love this Aloo Phulkopir Tarkari as well.
How to make Aloo Phulkopir Chechki – Ingredients list
- Cauliflower
- Potatoes
- Nigella seeds or Kalonji or Kalo Jeere
- Hing or Asafoetida
- Mustard Oil
- Green Chilies
I have grown up eating this chechki, mostly on saturday nights when my mom would serve it with fluffy luchis for a niramish (Bengali vegetarian) dinner. Me, being a struggling calorie conscious Bengali, turn to more humbling porotas. But trust me, it is equally delicious.
If you are looking for few more Cauliflower recipes, here are few of them from my Blog.
- Phulkopir Roast | Cauliflower Pot Roast Recipe
- Aloo Phulkopir Dalna | Bengali Cauliflower Curry Recipe
Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.
Phulkopi or Cauliflower gets me excited during the winters because of its versatility and the ease of cooking. This Aloo Phulkopir Tarkari known as Phulkopir Chechki is perhaps the easiest as it can go. It is light, cooks absolutely in the jiffy and pairs so well with Luchis or Paranthas.
- 400 gms Cauliflower Cut in florets
- 2 Potatoes Medium, cut in batons
- 2 tbsp Mustard Oil
- 1/8 tsp Hing or Asafoetida
- ¼ tsp Nigella Seeds or Kalo Jeera or Kalonji
- 2 Green Chilies
- ¼ cup Water
- Salt to Taste
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Heat Mustard Oil in a pan and temper it with Hing, Nigella seeds and Green Chilies.
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As they splutter, add the Cauliflower florets with stalks and Potatoes
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Stir for a couple of minutes and then add salt and water.
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Cover and cook till the cauliflower stalks and potatoes are tender and cooked.
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Serve.
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