Description
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.
Ingredients
Units
Scale
- 2 Cauliflower/ Phulkopi / Gobi
- 1 cup Green Peas
- 2 Tomatoes
- 2 Green Chillies
- 1.5 Tbsp. Ginger Paste
- 100g Plain Yogurt/ Plain curd
- 5 Tbsp. Mustard Oil
- 1 Tbsp. Ghee
Spices
- 1 Tsp. Hing/ Asafoetida
- 2 Tsp. Sugar
- 1 Tsp. Cumin Powder
- 1 Tsp. Bengali Garam Masala Powder
- 1.5 Tsp. Turmeric Powder
- 1.5 Tsp. Salt or to taste
- 1.5 Tsp. Red Chili Powder
Whole Spices for Tempering
- 4 Dry Red Chili
- 3 Bay Leaves
- 1 Tsp. 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 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and 1/2 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.
- Prep Time: 10
- Cook Time: 20
- Category: Side Dish, Cauliflower
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 125g
- Calories: 274
- Sugar: 11.9g
- Sodium: 796mg
- Fat: 17.7g
- Saturated Fat: 3.6g
- Carbohydrates: 24.8g
- Fiber: 9.1g
- Protein: 8.2g
- Cholesterol: 8mg
