Alu Fulkopir Methi Chocchori



Cut the potatoes into 1x1 cm cubes and cut the cauliflower into smaller florets. Blanche the cauliflower in salted hot water for three to four minutes. Make a watery mix of two tablespoons of ginger paste, a teaspoon of turmeric powder, a teaspoon of cumin powder, a teaspoon of coriander powder and two tablespoons of dried fenugreek leaves.

Heat up mustard oil and temper a teaspoon of whole cumin seeds. Add cubes potatoes and keep frying them for three minutes. Add the watery spice mix. Stir until the smell of the raw smell of the spices is gone, which might be around four minutes. Add the blanched cauliflower. Keep cooking by adding small amounts of warm water. Add salt and sugar to taste. Wait until the potatoes and cauliflowers are done.


250 grams of potatoes

1 small cauliflower

2 tbsp of ginger paste

1 tsp of turmeric powder

1 tsp of cumin powder

1 tsp of coriander powder

2 tbsp of dried fenugreek leaves

1 tsp of whole cumin seeds

Mustard oil