Shrimp and potato-cauliflower curry

Cut the cauliflower in chunky flowerets and dice the potatoes in quarters. In a pan or wok, heat the mustard oil and add the cumin seeds, stick of cinnamon, cardamoms and bay leafs and sauté for a minute. Add the cauliflower and potatoes and fry for a few minutes.
We need the vegetables to caramelize at the edges. Give them enough time on medium-high flame to get their color. Now add the spices – ginger paste, coriander powder, red chili powder, turmeric powder and green chilies. Mix all the vegetables well and keep frying for 5-7 minutes. Now add the chopped tomatoes.
Let the tomatoes cook with the vegetables on medium heat before you add enough water to drench everything. Season with salt and sugar.
Cook till the cauliflower and potatoes are done but not mushy. All that water you have added should have also turned into a nice gravy. At this time, the vegetarian Alu-Gobhi is ready.

But from here, you can do two things. No, actually three! Garnish with freshly chopped coriander, or add half a cup of green peas and cook for five more minutes or do what I did, add about 250 grams of raw shrimp and cook with the vegetables for 5-7 minutes. You will see the shrimps turning pink in color and curling up. That’s when you know they are done.
This Bengali version of Alu-Gobhi (with shrimps) met my stomach with some plain Basmati rice. That’s probably the best way to serve it. Unless you are making phulkas!