Tuesday, 29 October 2013

Aloo Phulkopir Rezala

Bhatri-Dwitiya Special Aloo Phulkopir Rezala:

Potato:3,large(each cut into 4 pieces)
Cauliflower:1,large(cut into large florets)
Curd:300gm(diluted in 1 cup of water)
Garlic Paste:2 tsp
Ginger paste:2 tsp
Onion Paste:1/2 cup
Cashew paste(in milk):1 tsp
Poppy seed paste:1 tsp
Kashmiri Red Chilis:2
White Pepper Powder:2 tsp
Kewra water:2 tsp
Star anise(Badam phool):1
Nutmeg powder:1/4 tsp
Milk:2-3 tbsp
Bay Leaves:2
Cinnamon Sticks:1 inch
Black cardamon:1-2
Ghee:3 tbsp
Oil:1/2 cup
Salt to taste
Lotus seeds(Makhane):1/2 cup(optional)

Heat the oil in a heavy bottomed pan at low flame.
Fry lotus  seeds till they turn golden & remove.
Add bay leaves, cinnamon,cardamom, red chilies,jayitri,star anise.
Remove red chillies when the colour starts to change otherwise the oil will impart its red colour which interferes with
 Rezala's colour.
Add 1 tbsp of ghee.
Fry potatoes & cauliflower florets till they turn light brown & remove them
Add 1 tbspghee,onion,ginger- garlic paste to the oil. 
Sauté the ingredients till oil removes from sides. 
Add curd,pepper powder & cook for 2-3 mins.
Add potatoes,cauliflour & milk & cook till they become tender.
Dont add water,you can add milk if requires. 
Add kewra water,nutmeg powder & remaining ghee & cook for another 2-3 mins.
Remove from flame & cover with a lead.
Serve hot with roti or paratha.

No comments:

Post a Comment