Description
Phulkopir Roast is a flavorful Cauliflower dish prepared in the traditional Bengali style.
Ingredients
Units
Scale
- 3 Phulkopi / Cauliflower (without leaves)
- 1/2 cup Green Peas (optional)
- 2 Green Chili
- 1 Tbsp. Ginger Paste
- 2 Tbsp. Tomato Paste
- 150g Curd/Yogurt
- 20 Cashew Nut
- 1 Tbsp. Melon Seed / Mogoj dana
- 1 Tbsp. Poppy Seed/ Posto/ Khaskhash
- 10 Raisin/ Kishmish
- 4 Tbsp. Mustard Oil
- 1 Tsp. Ghee
Tempering:
- 1 Bay Leaf
- 2 Dried Red Chili
- 1-inch Cinnamon Stick
- 1 Black Cardamom
- 3 Green Cardamom
Spices:
- 1/2 Tsp. Cumin Powder
- 1 Tsp. Turmeric Powder
- 1 Tsp. Kashmiri Red Chili Powder
- 1 Tsp. Sugar
- 1 Tsp. Salt or to taste
- 1/2 Tsp. Garam Masala Powder
- 1/4 Tsp. Asafoetida/ Hing
Instructions
- Rinse the cauliflower multiple times and cut it into large pieces, referring to the picture if needed.
- Sprinkle salt and turmeric powder onto the cauliflower chunks and gently massage them.
- Soak ten cashew nuts, along with poppy seeds, melon seeds, and green chili, in hot water for ten minutes.
- Create a smooth paste using the previously mentioned ingredients, discarding the water.
- Next, heat oil in a flat-bottomed pan, preferably non-stick.
- Sauté the cauliflower until it turns a light brown color.
- Remove the cauliflower chunks from the oil.
- Season the remaining oil with bay leaf, dried red chili, cinnamon stick, black cardamom, and green cardamom.
- Lower the heat and add ginger paste, followed by tomato paste, cooking until the oil separates from the sides.
- Beat the yogurt and add it to the pan, along with the nut and seed paste, mixing thoroughly.
- Add a small amount of water and cook until the moisture reduces and the raw smell disappears.
- Now, add cumin powder, turmeric powder, Kashmiri red chili powder, sugar, half of the garam masala powder, and salt.
- Mix well and cook for a minute until the mixture changes color and becomes a reddish mess.
- Finally, add green peas and raisins, gently mixing them in.
- Incorporate the spice mix by folding it in.
- Place a lid on the pan and cook over low heat for 10 minutes.
- Lightly fold the mixture in between.
- Include Ghee and the remaining Garam Masala and fold gently, then turn off the heat.
- To ensure the desired texture, refer to the picture. A minimal amount of sauce is necessary for this dish.
- Serve the hot Phulkopir Roast with your choice of carbohydrates such as steamed rice or Gorom Luchi or Pulao.
Notes
- Personally, I suggest microwaving the cauliflower chunks for 5 minutes before frying them.
- Avoid adding water while cooking Phulkopir Roast.
- This dish does not require any sauce.
- It is important to fry the cauliflowers thoroughly, achieving a well-cooked yet crispy texture.
- While not obligatory, green peas can add additional flavor and color to the dish.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 100g
- Calories: 328
- Sugar: 14.3g
- Sodium: 394mg
- Fat: 20.5g
- Trans Fat: 3.6g
- Carbohydrates: 31g
- Fiber: 9.5g
- Protein: 9.9g
- Cholesterol: 5mg
