Phulkopir Rosha is a popular and signature Bengali dish that is loved by many. The spicy and tangy curry is made with cauliflower, which is also known as gobi, along with optional green peas and a variety of spices. The dish is cooked with tomato and yogurt to create a delicious and flavorful meal that is perfect for any occasion, especially Pujor Bhog.
Let me tell you that Phulkopir Rosha is different from Bengali Phulkopir Dalna, another popular cauliflower dish. While Dalna is a sweet and savory dish, Rosha is a spicy and tangy curry that is sure to tantalize your taste buds. The combination of flavors and textures make this dish unique and it is no wonder that it is a favorite among Bengalis.
Jump to:
- Debjani's Note
- Watch how to make no onion no garlic Bengali Niramish Phulkopir Rosha
- What sets this recipe apart as the ultimate choice for Pujor Bhog or an ideal vegetarian feast?
- How to cook Phulkopir Rosha
- Substitutions and Variations
- Equipment
- Top tip
- Frequently Asked Questions
- Recipe Card
- Related recipes using cauliflower (veg and non-veg)
- Pairing
- Bengali No Onion No Garlic Recipes
- Have you tried the Bengali Phulkopir Rosha recipe from Debjanir Rannaghar!
- Here's the Phulkopir Rosha aka Bengali Gobi Sabzi Recipe Pin for your Pinterest Board!
Debjani's Note
In 2023, I posted a few Pujor Bhoger recipes on my YouTube channel, including Bhoger Khichuri and Phulkopir Rosha. Although the Niramish Khichuri recipe has gained significant popularity on my blog, Debjanir Rannaghar, since it was posted in 2016, I am now sharing the Phulkopi recipe with you.
If you have a love for spicy and flavorful curries, then Phulkopir Rosha is a must-try dish. Its unique combination of spices and textures has made it a favorite among Bengalis, and it is sure to become a favorite in your own household as well. So, the next time you're in the mood for a delicious and satisfying meal, give this signature Bengali dish a chance.
In Hindi, the word "Rosha" translates to "Rassedar," which means a rich and flavorful gravy. The distinguishing feature of Rosha is its tangy gravy.
Watch how to make no onion no garlic Bengali Niramish Phulkopir Rosha
What sets this recipe apart as the ultimate choice for Pujor Bhog or an ideal vegetarian feast?
Bhoger Phulkopir Torkari, also known as Phulkopir Rosha, is a popular dish often included in the special meal called Pujor Bhog, served during Bengali Pujas such as Durga Puja or Laxmi Puja. This delightful dish is prepared by cooking tender cauliflower with a blend of spices like cumin, coriander, turmeric, and red chili powder. To give it a tangy and creamy texture, tomatoes and yogurt are added to the mixture. For an extra burst of flavor and color, green peas can also be added.
How to cook Phulkopir Rosha
Marinate cauliflower with turmeric powder, red chili powder, and salt.
Chop tomatoes and cut green chilies.
Deep fry Cauliflower.
Temper the remaining oil with whole spices. Check the recipe card for details and timing.
Add chopped tomatoes.
Cook till the tomatoes soften.
Now add ginger paste and cook.
Add plain yogurt or curd and cook for a while.
Now add spice powders and cook. Check the recipe card for details.
At this point, add green peas.
Now add fried cauliflower.
Cook for 10 minutes on a low flame.
Now add Bengali Garam Masala and Ghee.
Cook till Phulkopir Rosha reaches the desired consistency. Check the recipe video below to understand the consistency.
Substitutions and Variations
If you're looking for some substitutions and variations, I've got a few suggestions. For a vegan Phulkopir Rosha, you can omit the sugar and ghee and use coconut sugar and oil instead. Sometimes, when cooking pujor bhog, we do not add yogurt. In that case, you can skip the yogurt and add more tomato. I personally prefer using chopped tomatoes, but you can also use tomato puree. If you want to make a more luxurious and flavorful version of this Bengali Gobi Sabzi, aka cauliflower curry, replace the oil with ghee. And if you prefer a milder spice level, use Kashmiri red chili powder instead of regular red chili powder.
Equipment
Equipment choice can affect recipe outcome. For Bengali Kopir Rosha, use a seasoned, sturdy Kadhai. Or, use a non-stick pan or Kadhai.
Top tip
The distinction must be made between Phulkopir Rosha and Bengali Phulkopir Dalna, both beloved cauliflower dishes. Unlike Dalna, which boasts a sweet and savory flavor, Rosha is a fiery and zesty curry. Rosha is a delectable Bengali vegetarian dish prepared with cauliflower, cooked slowly to achieve a semi-dry consistency with a thick, rich texture. The careful, patient cooking process is essential for the best outcome.
Frequently Asked Questions
Cauliflower, a vegetable rich in vitamins C and K, is a remarkable source of nutrients. This adaptable plant not only lacks fat, cholesterol, and excessive sodium but also offers a substantial amount of folate. Cauliflower is known for having lots of fiber and antioxidants.
This particular Bengali recipe for Cauliflower does not include any onions or garlic. However, I will provide a distinct recipe that incorporates both ingredients.
Recipe Card
Phulkopir Rosha | Bengali Gobi Rassa
Phulkopir Rosha is a spicy no onion no garlic Bengali vegetarian dish made with cauliflower. The curry is semi-dry and thick, with oil coming out from the edges. This makes it rich in flavor.
Equipment
- 1 Spatula
- 1 Knife
- 1 Chopping Board
- 1 Kadhai
Ingredients
- 2 Cauliflower/ Phulkopi / Gobi
- 1 cup Green Peas
- 2 Tomatoes
- 2 Green Chillies
- 1.5 tablespoon Ginger Paste
- 100 g Plain Yogurt/ Plain curd
- 5 Tbsp. Mustard Oil
- 1 Tbsp. Ghee
Spices
- 1 teaspoon Hing/ Asafoetida
- 2 teaspoon Sugar
- 1 teaspoon Cumin Powder
- 1 teaspoon Bengali Garam Masala Powder
- 1.5 teaspoon Turmeric Powder
- 1.5 teaspoon Salt or to taste
- 1.5 teaspoon Red Chili Powder
Whole Spices for Tempering
- 4 Dry Red Chili
- 3 Bay Leaves
- 1 teaspoon Cumin Seed
- 5 Green Cardamom
- 5 Cloves
- 2 Cinnamon Stick
Instructions
- To start, remove the stem and green parts of the cauliflower.
- Proceed to cut the cauliflower into larger florets.
- Next, soak the cauliflower in a bowl of water for 10 minutes.
- Once the time is up, discard the water.
- Then, marinate the cauliflower with ½ teaspoon of turmeric powder, ½ teaspoon of red chili powder, and ½ teaspoon of salt for 15 minutes.
- Chop two tomatoes and cut the green chilies.
- Heat 5 tablespoons of mustard oil in a pan.
- Fry the cauliflower on low heat in three separate batches, each for about 2 minutes.
- Make sure to keep the flame low while frying the phulkopi. Once the cauliflower has browned, strain it from the pan.
- Finally, temper the remaining oil with 2 broken dry red chilies, 5 green cardamoms, 5 cloves, 2 cinnamon sticks, 1 teaspoon of cumin seeds, and 3 bay leaves.
- Mix and cook for 30 seconds. Add 1 teaspoon of hing.
- Then, add 3 tablespoons of water and cook on low heat for 1 minute. Add 1 tablespoon of sugar and cook for another minute.
- Now add chopped tomatoes and cook them for a brief 2 minutes.
- Then, add 1.5 tablespoons of ginger paste and continue cooking on low heat until the release of oil.
- Introduce 100 grams of plain curd or yogurt and cook for another 2 minutes.
- Gradually add the spices: 1 teaspoon each of turmeric powder, red chili powder, cumin powder, and salt.
- Mix well and cook for a minute.
- Finally, add 2 green chilies and 1 cup of green peas.
- To prepare the Bengali Phulkopir Rosha, start by boiling 1.5 cups of water for just 2 minutes.
- Once it reaches a boiling point, lower the heat and add the fried cauliflower.
- Let the mixture cook on low flame for 10 minutes.
- Then, add 1 teaspoon of Bengali Garam Masala and 1 tablespoon of ghee, ensuring a thorough mixture.
- To enjoy a satisfying meal, serve the hot Bengali Phulkopir Rosha with your preferred carbohydrate, or consider the suggestion provided below.
Video
Nutrition
Related recipes using cauliflower (veg and non-veg)
Looking for other recipes like this? Try these:
Pairing
Phulkopir Rosha pairs perfectly with Luchi or Tinkona Parota. Additionally, you can serve it alongside Dal and plain rice or enjoy it with Basanti Pulao.
Bengali No Onion No Garlic Recipes
- Bandhakopir Torkari (also known as Badhakopir Ghonto | Bengali Cabbage Sabzi)
- Shukto (Also known as Shuktoni)
- Aloo Posto
- Panch Mishali Torkari (also known as Bengali mix veg)
Have you tried the Bengali Phulkopir Rosha recipe from Debjanir Rannaghar!
Please inform me of your experience and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Phulkopir Rosha aka Bengali Gobi Sabzi Recipe Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Ashi Mathur says
Pl send the recipe of Bengali garam masala along with recipes following Ayurvedic rules & indian nutritional values. Thanks in anticipation Google , Search Google Engine & team of Debjanur Rannaghar.
Debjani says
Please click on the link provided in the recipe card to reach the recipe page for Bengali Garam Masala
make your cookbook says
This Phulkopir Rosha recipe looks amazing! I love how it's no onion and no garlic, perfect for puja days. The step-by-step instructions are clear and easy to follow.
Debjani says
Thank you so much!