Phulkopir Roast (Bengali Roasted Cauliflower!)
Phulkopir Roast is a flavorful Cauliflower dish prepared in the traditional Bengali style.
Servings: 4 People
Calories: 328kcal
Cost: Rs 200
Equipment
- 1 Pan
- 1 Spatula
- 1 Knife
- 1 Chopping Board
- 2-3 Bowls
Ingredients
- 3 Phulkopi / Cauliflower without leaves
- ½ cup Green Peas optional
- 2 Green Chili
- 1 tablespoon Ginger Paste
- 2 tablespoon Tomato Paste
- 150 g Curd/Yogurt
- 20 Cashew Nut
- 1 tablespoon Melon Seed / Mogoj dana
- 1 tablespoon Poppy Seed/ Posto/ Khaskhash
- 10 Raisin/ Kishmish
- 4 tablespoon Mustard Oil
- 1 teaspoon Ghee
Tempering:
- ¼ teaspoon Asafoetida/ Hing
- 1 Bay Leaf
- 2 Dried Red Chili
- 1- inch Cinnamon Stick
- 1 Black Cardamom
- 3 Green Cardamom
Spices:
- ½ teaspoon Cumin Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Sugar
- 1 teaspoon Salt or to taste
- ½ teaspoon Garam Masala Powder
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 hing, 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.
Nutrition
Serving: 100g | Calories: 328kcal | Carbohydrates: 31g | Protein: 9.9g | Fat: 20.5g | Trans Fat: 3.6g | Cholesterol: 5mg | Sodium: 394mg | Fiber: 9.5g | Sugar: 14.3g
