Alu Kopir Chechki – Curried Soft Cauliflower with Potatoes
This Alu Kopir Chechki is a very simple affair. It is a light medley of potatoes and cauliflower cooked with minimal spices. A typical Bengali morning dish, usually served with fluffy luchis. This is comfort food at its best.
What in a world is a chechki?
A simple stir fry with just vegetables and nigella seeds is a checki. It is typically done with potatoes, cauliflower and sometimes pumpkin.
Fall, Holidays and Comfort Food
We have had a stunning fall thus far, and I am enjoying this beautiful season, immensely. Fall, is my most favorite time of the year – the colors, the fresh air and the general festiveness, all seem to call my name. Fall is also time for Indian Holidays.
The two weeks of Navaratri or Durga Puja. Commencing with Mahalaya, we Bengalis revel in a ten day celebration of Durga Puja, which is like Christmas, Thanksgiving and Chanukah combined in its intensity and festivity.
I am not exaggerating on this one. I LOVE Thanksgiving, in fact, that is what gets me back into the groove, but, it is not the kind of show stopper Durga Puja is.
The Spirit of Home
I long to bring home the spirit of the last-minute hustle and bustle. The sights and sounds of the pandals being erected. Much as I try, the cheery pumpkins and the rustling leaves do not quite cut the mustard (no pun intended). As for the strange looking ghoulish Halloween stuff, well, they are best for Halloween, when fall is getting ready to sing its swan song.
Bringing Holidays to my Kitchen
In my kitchen I can garner some semblance of the festivities in terms of food. A lazy weekend breakfast, roshogollas and more are all good beginings.
How to Enjoy your Alu Kopir Chechki
Any good flatbread. A luchi or a parathas works. This dish is the ultimate example of a simple homey dish. One with loads of flavor and pure and comforting ingredients.
A soft and flavorful Bengali vegetarian stir-fry that is perfect for a light meal for breakfast or dinner.
Ingredients
- 2 tablespoons oil (peanut or mustard)
- 1 teaspoon nigella seeds (kalo jire or kalonji)
- 1 medium sized white onion, cut into a fine dice
- 1 tablespoon freshly grated ginger
- 1 Idaho potato, peeled and diced (about 3/4 cup)
- Salt to taste
- 3/4 teaspoon turmeric
- ½ head of cauliflower, cut into small pieces (11/2 cups about ¾ pound)
- ¾ cup water
- Handful of frozen peas
- Chopped cilantro
Instructions
- Heat the oil on medium heat for about a minute and add in the nigella seeds and wait till the seeds begin to sizzle.
- Add in the onion and cook until the onions is soft and transluscent.
- Add in the ginger and sauté lightly for 30 seconds or so.
- Add in the potato and the salt, turmeric and chilies and mix well. Stir the mixture well and cover and cook on low heat until the potatoes are partially cooked.
- Add in the cauliflower and mix well.
- Add in the water and the peas and simmer the mixture stirring occasionally until the vegetables are soft and the water is absorbed.
- Mix well, stir in the cilantro and serve.
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