Kamala Phoolkopi
Equipment
- Bowl
- Heavy-based Pan
- Slotted spoon
Ingredients
- 500 g Cauliflower (1 small head), cut into 2.5-cm / 1-inch florets
- 4 Potatoes cut into 2.5-cm / 1-inch pieces
- 1 teaspoon Turmeric ground
- 4 tablespoons Vegetable oil
- 2 Bay leaves
- 1 tablespoon Ginger ground fresh
- 2 Onions ground
- 1 teaspoon Chilli powder
- 2 teaspoons Cumin ground
- 1 teaspoon Sugar
- 3 Oranges peeled and de-seeded, pith removed, reserving the flesh
- 3-4 Green chillies de-seeded and chopped
- Salt
For the garam masala
- 4 Cloves
- 2 Green cardamoms
- 1 Cinnamon stick about 5cm / 2 inches long
Instructions
- Put the vegetables in a large bowl, add the turmeric and toss until they are lightly coated.
- Mix all the ingredients for the garam masala together in a bowl.
- Heat the oil in a large, heavy-based pan over high heat, then reduce the heat. Add the vegetables and stir-fry for 2-3 minutes, or until they are light brown. Remove from the pan with a slotted spoon and set aside.
- Add the bay leaves and garam masala to the pan and stir-fry for about 1 minute, or until fragrant. Add the ground ginger, onions, chilli powder, cumin and sugar and stir-fry for a further 1 minute, or until the spices change colour. Sprinkle over a few drops of water to prevent burning, if necessary. Add the vegetables, season with salt and stir thoroughly.
- Add the flesh of 2 oranges, reserving the rest for the garnish. Mix well, then pour in 125ml / 4 1/2fl oz (1/2 cup) water, cover and cook over low heat for about 15 minutes.
- About 5 minutes before the end of the cooking time, add the chillies. There should be very little sauce left in the pan. Garnish with the reserved orange.
Video
Nutrition
Serving: 4gSodium: 176mgCalcium: 131mgVitamin C: 163mgVitamin A: 393IUSugar: 18gFiber: 13gPotassium: 1593mgCalories: 291kcalSaturated Fat: 1gFat: 1gProtein: 9gCarbohydrates: 66gIron: 4mg
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