Aloo Fulkopi becomes a staple in Bengal during the winter months. Fresh seasonal cauliflowers become available in the market during this time of the year. The addition of Chingri to the dish elevates the flavor of the dish to the next level.
It is healthy, hearty, and delicious. This Bengali dish contains a few aromatics, and spices. The tanginess comes from the tomato. The gravy has a beautiful flavor note with a hint of heat. Chunks of cauliflower, starchy potatoes, and meaty fresh shrimp are the other significant elements of the dish.
If you intend to explore a Sabji different from the regular ones that you have, then this could be the one. Aloo Fulkopi with Chingri would be a perfect addition to the meal for all non-vegetarians.
Let us go through the list of ingredients and the procedure to make it.
Aloo Fulkopi Diye Chingri Recipe (Bengali-style)
Equipment
- 1 Induction Cooktop
- 1 Kadhai
Ingredients
- 1 Cauliflower large
- 3 Potato medium
- 15-20 Shrimp peeled and deveined
- 1 Tomato large
- 2 tbsp Ginger Garlic Paste optional
- 1 Onion Large
- 4 Green Chilis or according to heat tolerance
- 3/4 tsp Cumin Seeds
- 1- inch Cinnamon Stick
- 3 Green Cardamom
- 1 ½ tsp Cumin Powder
- 2 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- Salt to Taste
- Mustard Oil
- 3 tbsp Coriander Leaves Chopped
- Water
Instructions
Prepare the Veggies
- First, peel the potatoes and dice them into medium-sized cubes.
- Next, cut the cauliflower florets into medium-sized pieces.
- Wash all of them thoroughly and keep them aside.
- Slice the onions thinly and blend the tomato into a smooth puree. Keep them aside.
Fry the Veggies
- Next, take a kadhai and add mustard oil (around 3-4 tbsp).
- Keep the flame on medium and let the oil heat until it smokes a little.
- Add the potatoes and fry them for about 5 minutes.
- Next, add the cauliflower florets and stir them together.
- Cover and let them cook for 3 minutes.
- Remove the cover and add salt to taste.
- Combine them nicely and cover them again.
- After a few minutes, add ½ tsp turmeric powder.
- Stir them again and let them cook through completely.
- When done, transfer them into a bowl and keep them aside.
Prepare the shrimps
- After the veggies are fried, marinate the shrimp or Chingri with some salt.
- In the same kadhai, fry the shrimp for around 15- 20 seconds. Do not fry them for too long or else the texture will turn rubbery.
- When done, transfer them to a plate and keep them aside.
Prepare the gravy
- Add mustard oil in the same kadhai if needed, and let it heat until it smokes a little.
- Add cumin seeds, cinnamon stick, and green cardamoms (break them from the middle).
- Stir them until fragrant, then add the sliced onion.
- Fry the onion until they are translucent.
- Next, add the ginger garlic paste. Stir them consistently until the raw scent is gone. (You can skip this step if not using ginger garlic paste).
- After this add the tomato puree into the kadhai.
- Combine everything together.
Make Aloo Fulkopi with Chingri
- Let it cook for 5 minutes and then add turmeric powder, red chili powder, cumin powder, and coriander powder.
- Stir continuously and let it cook until oil separates from the masala.
- Take a taste test and add salt to taste.
- Stir again and add around 2 cups of water.
- When the gravy comes to a simmer, add the fried potatoes and cauliflower florets.
- Cover and let them simmer for 5 minutes.
- When the gravy becomes semi-thick, add the chingri or shrimp.
- Stir them and take a taste test.
- Add salt if needed.
- Break the green chilis from the middle and add it to the gravy.
- Stir again and let them simmer for 2 minutes.
- Add chopped coriander leaves and combine them gently.
- When done, turn off the flame and transfer it into a serving bowl.
Garnish
- Garnish the Aloo Fulkopi with Chingri by sprinkling a bit more chopped coriander.
Voila! The inviting Aloo Fulkopi with Chingri is ready to be gobbled.
Pair it with steamed rice, Beguni, and dal. This goes really well with the dish. One bite of the recipe combined with rice and you will fall for it.
Pack it in lunches or enjoy eating it for dinner sitting with everyone.
Happy Cooking!