Phulkopir Roast

Name: Phulkopir Roast
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 small cauliflower without stems and leaves; 3 green chillies; 1 tbsp ginger paste; 2 tbsp thick Greek Yogurt; 7-8 cashewnuts; 1 tsp melon seeds; 1 tbsp poppy seeds (posto); 10 raisins; 1 tsp coriander powder; 1/2 tsp cumin powder; 1/2 tsp turmeric powder; 1 tsp Kashmiri Red Chilli Powder; 1/2 tsp garam masala powder; 1/2 tsp salt or to taste; 1 tsp sugar; 4 tbsp mustard oil; 1 tbsp ghee; For tempering:; 1/4 tsp asafoetida (hing); 1 bay leaf; 1 dry red chilli; 1 inch cinnamon stick half crushed; 3 green cardamoms half crushed; 4 cloves; 5-6 black peppercorns half crushed

Kumkum Chatterjee @cook_12055532

#GT
Phulkopir Roast is a flavourful cauliflower dish prepared in the traditional Bengali style. Here cauliflower is shallow fried before being cooked with a creamy blend of yogurt, spices,melon seeds, cashewnuts and poppy seeds.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

30 minutes

4 servings

1small cauliflower without stems and leaves
3green chillies
1 tbspginger paste
2 tbspthick Greek Yogurt
7-8cashewnuts
1 tspmelon seeds
1 tbsppoppy seeds (posto)
10raisins
1 tspcoriander powder
1/2 tspcumin powder
1/2 tspturmeric powder
1 tspKashmiri Red Chilli Powder
1/2 tspgaram masala powder
1/2 tspsalt or to taste
1 tspsugar
4 tbspmustard oil
1 tbspghee
For tempering:
1/4 tspasafoetida (hing)
1bay leaf
1dry red chilli
1 inchcinnamon stick half crushed
3green cardamoms half crushed
4cloves
5-6black peppercorns half crushed

Saved

Steps

30 minutes

1

Remove hard stems and cut cauliflower into medium size pieces. Wash thoroughly and soak them in boiling salted water for 10 minutes to remove any dust or insects.Drain water completely. Sprinkle salt and pinch of turmeric and gently massage them.Heat oil in a pan and saute the cauliflower in medium flame until it turns light brown. Remove the chunks from oil and set aside.
2

Meanwhile soak cashewnuts, poppy and melon seeds in hot water for 10 minutes.Grind to a smooth paste with yogurt and green chillies.Set aside.After frying the cauliflower chunks, Season the remaining oil with asafoetida, bay leaf, dry red chilli, half crushed cinnamon stick, cardamoms, black pepper and cloves. When they splutter, add the blended yogurt with nut and seed paste.Add ginger paste and rest of dry masalas.Add small amount of water and cook until the moisture is reduced.
3

Fry till oil leaves sides and there is no raw smell.Add 1/2 cup warm water, cover and cook till cauliflower is perfectly cooked but not mushy.Sprinkle garam masala, ghee and raisins and mix well.There should be little amount of gravy in the dish.
4

Serve hot Phulkopir Roast with steamed rice, pulao, phulka, luchi or paratha in lunch or dinner.

Tips

It is important to fry cauliflower in medium flame to get a well cooked yet crispy texture. There should be minimum amount of gravy and it should coat the cauliflower.