Phulkopir Roast (Bengali Roasted Cauliflower!)

%Bengali Phulkopir roast recipe debjanir rannaghar

A Bengali-style Cauliflower preparation where the Cauliflower is shallow-fried before cooking with the spices is known as Phulkopir Roast.


Units Scale
  • 3 Phulkopi / Cauliflower (without leaves)
  • 1/2 cup Green Peas (optional)
  • 2 Green Chilli
  • 1 Tbsp. Ginger Paste
  • 2 Tbsp. Tomato Paste
  • 150g Curd
  • 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


  • 1 Bay Leaf
  • 2 Dried Red Chili
  • 1-inch Cinnamon Stick
  • 1 Black Cardamom
  • 3 Green Cardamom


  • 1/2 Tsp. Cumin Powder
  • 1 Tsp. Turmeric Powder
  • 1 Tsp. Kashmiri Red Chilli Powder
  • 1 Tsp. Sugar: 1 Tsp.
  • 1 Tsp. Salt or to taste
  • 1/2 Tsp. Garam Masala Powder
  • 1/4 Tsp. Asafoetida


  1. Wash Cauliflower several times and cut into big chunks. You may refer to the picture.
  2. Sprinkle salt and turmeric powder over the cauliflower chunks and rub wisely.
  3. Soak ten Cashew nuts along with Poppyseed, Melon Seed and green Chili in hot water for ten minutes.
  4. Make a smooth paste of the above-mentioned ingredients after discarding the water.
  5. Now heat the oil in a flat bottom pan; preferably non-stick.
  6. Shallow-fry Cauliflower until those turn light brown in color.
  7. Strain cauliflower chunks from oil.
  8. Temper remaining Oil with Bay Leaf, Dried Red Chili, Cinnamon Stick, Black Cardamom, and also Green Cardamom.
  9. Reduce the heat and add ginger paste followed by tomato paste and cook until oil comes out from the sides.
  10. Now add the curd after beating it for a while as well as the nut and seed paste and mix thoroughly.
  11. Add little water at this point and cook till the moisture reduces and the raw aroma goes away.
  12. At this point add Cumin Powder, Turmeric Powder, Kashmiri Red Chilli Powder, Sugar, half of the garam masala powder, and also Salt.
  13. Mix thoroughly and cook for a minute or so until the mixture changes color and turns into a reddish mess.
  14. Add Green Peas and raisin and mix lightly.
  15. Now add fried Cauliflowers and lightly fold into the spice mix.
  16. Cover the pan with a lid and cook on low flame for 10 minutes.
  17. Lightly fold in between.
  18. Add Ghee and remaining Garam Masala and lightly fold and then switch the flame off.
  19. For consistency please refer to the picture. You don't need much gravy in this dish.
  20. Serve it hot with your choice of carbohydrates such as steamed rice or Gorom Luchi or Pulao.


  • I prefer to microwave cauliflower chunks for 5 minutes before frying those.
  • Do not add water while cooking Phulkopir Roast.
  • This dish does not call for gravy.
  • The cauliflowers must be fried properly; well-cooked yet crunchy.
  • Green peas are however optional but give added flavor and color to the dish.


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