Bengali potato and cauliflower curry from Seductions of Rice by Jeffrey Alford and Naomi Duguid

  • bay leaves
  • cauliflower
  • ground cayenne pepper
  • cinnamon sticks
  • whole cloves
  • garlic
  • fresh ginger
  • onions
  • tomatoes
  • turmeric
  • potatoes
  • anise seeds
  • mustard oil
  • green cardamom pods

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clcorbi on April 09, 2019

    I thought the instructions for this dish sounded unnecessarily fussy, so I adjusted and cooked the whole thing in one pot, starting with the spices and onion and then adding in the cauliflower, potatoes and water afterwards. This worked just fine, which makes me think there's no reason to dirty two pots. I also omitted the mustard oil, because I didn't have any, but added a generous teaspoon of ground mustard seeds to the oil. I also threw in a tablespoon of tomato paste just because I had it, and used mostly ground spices instead of whole ones. The resulting curry, even with all my changes, was excellent and flavorful. The leftovers have only gotten better, too.

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