Alu Phulkopir Tarkari -- Cauliflower & Potato Curry

Ingredients:
Cauliflower – 1 head (cut into florets)
Potato – 1 medium (peeled and cut into cubes)
Tomato – 1 small (chopped)
Frozen Green peas – ½ cup (thawed)
Onion paste – 2 tbsp
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Bay leaf -- 1
Chili powder – ½ tsp
Turmeric – ¾ tsp
Sugar – 1 tsp
Salt – to taste
Cooking oil
Water

Procedure:
Heat oil in a pan. When oil is heated add the potato cubes and fry them until golden brown. Drain and keep aside. In the same pan fry the cauliflower florets till golden brown. Drain and set aside.

In the same pan add the sugar. When sugar has melted and taken on a brown color, add the chili powder and turmeric and stir. Be careful not to burn. Throw in the bay leaf.

Now add the chopped tomatoes, onion, ginger and garlic paste and fry the masala paste.

When oil starts separating from the masala, add the potatoes and the cauliflower and mix well.

Add water and let cook until the vegetables are done according to your choice. I like a little bit of crunch, so I remove them from the heat when they still have a little bite in them.

Before removing from heat add the thawed green peas and mix well.

Serve hot with rice or roti. (You can add a little ghee if you like before serving.)