Paneer Fulkopir Torkari / Bengali Cauliflower and Cottage Cheese Curry
One of the good things of childhood is that we love to eat
foods in between their process. I loved teat fried dhokas before ma added them
to the curry and fried fishes were my favourite before adding to the curry. So
as per this rule we loved to eat raw paneer before frying and adding them to
the curry.
In Kolkata Ma used to by Amul paneer and the come in
sealed pouches. A large chunk of paneer stays inside those pouches and as a
result the pouch always has a fat belly. Unlike my homemade paneer, Amul paneer
has a slender, square polished body without any cracks here and there. And when Ma used
to cut them with her sharp knife...my god...what beauty they used to become!! Small
white squares of creamy heavenly bites. I loved to eat them raw. Just when mother
cut them into pieces. Still now I do this thing. After making paneer when I
remove the wet cloth from the slump of cottage cheese and prepare to slice them
into pieces, I make a small cut for myself. What can I say!!! I love unseasoned
paneer too!! This year I thought I would bring two pouches of Amul paneer from
Kolkata to Abidjan...but amidst all other things I completely forgot about
them.
Shallow fry the pieces of paneer. |
Marinate the cubed potatoes with some salt and turmeric powder and shallow fry them until golden. |
Marinate the cauliflower florets with salt and turmeric powder. |
Shallow fry the cauliflowr florets until golden. |
Temper the remaining oil afrter frying the potatoes, cauliflower and paneer with whole garam masalas. |
Add the chopped tomatoes to them. |
Cook the tomatoes till oil starts to separate and then add the minced ginger. Mix and cook for 1 more minutes. |
Add little water and add the spices. Cook for 2 minutes to ward off their smell. |
Add the fried potatoes. |
Add fried cauliflower florets, salt, sugar and water. Simmer till all the veggies are cooked and the gravy reaches your desired consistency. |
When the potatoes and cauliflower is cooked from inside add the fried paneer pieces and green peas and simmer for 3-4 minutes more. |
Taste and adjust the seasonings and put off the flame. |
For Ma Paneer had only one use, when she made Niramish
Paneerer Torkari. But then she started using paneer to the cauliflower curry as
well. And you just need to try them yourself to realize how beautiful this
combination can turn out.
Paneer Fulkopir Torkari / Bengali Cauliflower and Cottage Cheese
Curry
Serves 4
Ingredients:
1 medium cauliflower – cut into small florets
2 small potatoes – cut into cubes
A handful of green peas
200 gm cottage cheese / paneer – cut into medium cubes
2 -3 medium tomatoes – chopped
1 inch ginger stick – minced / paste
2-3 tsp turmeric powder
2-3 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
½ cup oil
1 small cinnamon stick
3 green cardamoms
3 cloves
1 medium bay leaf
Salt
1 tsp sugar
Method:
Sprinkle some turmeric powder over the cubed potatoes and
cauliflower. Rub them well over the cauliflower and potatoes and keep aside.
Heat half of the oil in a pan / kadai and shallow fry the
paneer pieces in them. Once done take them out of the pan and keep aside.
In the same oil shallow fry the cubed potatoes and
cauliflower until golden. Once done take them off the pan and keep separately.
In the same oil add the cinnamon stick, cloves, cardamoms
and bay leaf.
Sauté for half a minute or until the oil becomes aromatic
and then add the chopped tomatoes to them.
Sauté and cook the tomatoes till the tomatoes are cooked
and the oil starts to float on top.
Add the ginger paste and mix in.
Next add the turmeric powder, red chilli powder, cumin
powder and coriander powder.
Mix them with the cooked tomatoes and simmer for 2
minutes to ward off the smell of the spices.
Then add ½ cup of water and cook the curry through until
all the water evaporates and the curry thickens in consistency. Do stir
frequently during this time to create a smooth gravy and avoid any kind of
burning.
Now add 1 and ½ cup – 2 cups of water according to your
preference of the gravy.
Add salt and sugar.
Then add in the fried potatoes and cauliflower.
Give them a good stir and cover to cook them completely.
It will take 6-8 minutes on medium flame as they are already half cooked from
frying.
After 6-8 minutes open the cover and see whether the
potatoes and cauliflower is cooked from inside. If not keep them cooking till
they are done.
After that add the fried paneer pieces and green peas to
the curry and mix them in. I have used frozen green peas. If you are using
fresh green peas then add them a little earlier as they take a little time to
get cooked.
Simmer on low for another 3-5 minutes.
Taste and adjust the seasonings and put off the flame.
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