This is one of the most amazing Bengali winter delicacies. Winter is finally here and the local markets are flooded with seasonal veggies. While seasonal veggies are powerhouses of nutrients, they also are utterly delicious and used for tons of seasonal dishes. This time of the year is all about eating good food and when we have veggies in abundance, there is no looking back. Eating seasonal and eating local are synonymous to eating healthy. This is important to fulfil our responsibilities as parts of the local communities, this is important to show gratitude for our traditional recipes and most importantly, in this Covid time, this is important to boost our immunity. So, eat seasonal food with all your heart – they are saviors.
Among all the winter vegetables, I have a thing with cauliflower. I love cauliflower and we Bengalis call it Phulkopi or Fulkopi. From stir-fry to curry, I just love everything with Phulkopi. I also have Aloo Phulkopi Dalna recipe in my blog and this is also one of my most viewed recipes. Glad to see that there are many Phulkopi lovers like me out there. Phulkopi is versatile – from veg to non veg dishes, it creates magic in everyway. The Office Lunch Box recipe on my blog has Gobi Matar recipe in it which is delectable and extremely easy to make.
Today’s dish is Phulkopir Roast and this is a semi-dry dish and is packed with flavours. Also known as White Cauliflower Curry, this is cooked by lightly frying marinated cauliflower florets and is a no onion, no garlic recipe. This is a mildly spiced dish and goes extremely well with any Indian flatbread or even with rice. The key is to marinate the florets and cook them properly. They should be just properly cooked and not overcooked. The idea is to retain the crunchiness of cauliflower. Here’s how I make my Phulkopir Roast. Hope you all like it.
- 350gm cauliflower florets (take medium chunks)
- 3/4 cup yogurt, whisked
- 1.5 table-spoon ginger paste
- 1 tea-spoon green chilli paste
- 1.5 table-spoon poppy seed
- 8 cashew nut
- 1 tea-spoon cumin powder
- 1 tea-spoon coriander powder
- 1/2 tea-spoon red chilli powder (adjust according to tolerance)
- 1/2 tea-spoon kashmiri red chilli powder
- 1 bay leaf
- 1 dry red chilli
- 1/2 inch cinnamon stick
- 4 green cardamom
- 4 clove
- 1 tea-spoon mustard oil
- 1 table-spoon vegetable oil
- 2 table-spoon ghee
- 1 cup warm water
- salt, according to taste
- Wash the florets and pat dry. Keep aside.
- Soak poppy seeds and cashew nuts together for 15 minutes. Grind to a fine paste and keep aside.
- In a large mixing bowl, take poppy-cashew paste, yogurt, ginger paste, green chilli paste, cumin powder, coriander powder, red chilli powder, kashmiri red chilli powder, mustard oil and one tea-spoon salt. Mix well to a smooth batter. Add cauliflower florets to it, mix well and marinate for 1 hour.
- Meanwhile, dry roast cinnamon, cardamom and clove in a pan and crush them. Keep aside.
- Heat vegetable oil and ghee together in a pan or wok and temper with roasted crushed spices, bay leaf and dry red chilli. Allow them to splutter.
- Add marinated florets carefully to it and lightly fry for 7 minutes over low to medium flame.
- Add the remaining marination batter to it and salt (if needed) and stir fry until oil starts separating out.
- Add water and give a quick mix. Cover and cook over low to medium flame for 15 minutes or until the florets are nicely done and gravy thickens.
- Turn off the flame and your Phulkopir Roast is ready to be served now.
Serve this hot with roti or rice and enjoy. Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.