Bengal Phulcopi Bhapa Indian Cauliflower Food

PHULKOPIR ROAST (BENGALI ROASTED CAULIFLOWER!)

Steps:

• Wash Cauliflower several times and cut into big chunks. You may refer to the picture.
• Sprinkle salt and turmeric powder over the cauliflower chunks and rub wisely.
• Soak ten Cashew nuts along with Poppyseed, Melon Seed and green Chili in hot water for ten minutes.
• Make a smooth paste of the above-mentioned ingredients after discarding the water.
• Now heat the oil in a flat bottom pan; preferably non-stick.
• Shallow-fry Cauliflower until those turn light brown in color.
• Strain cauliflower chunks from oil.
• Temper remaining Oil with Bay Leaf, Dried Red Chili, Cinnamon Stick, Black Cardamom and also Green Cardamom.
• Reduce the heat and add ginger paste followed by tomato paste and cook until oil comes out from the sides.
• Now add the curd after beating it for a while as well as the nut and seed paste and mix thoroughly.
• Add little water at this point and cook till the moisture reduces and the raw aroma goes away.
• At this point add Cumin Powder, Turmeric Powder, Kashmiri Red Chilli Powder, Sugar, half of the garam masala powder and also Salt.
• Mix thoroughly and cook for a minute or so until the mixture changes the color and turns into a reddish mess.
• Add Green Peas and raisin and mix lightly.
• Now add fried Cauliflowers and lightly fold into the spice mix.
• Cover the pan with a lid and cook on low flame for 10 minutes.
• Lightly fold in between.
• Add Ghee and remaining Garam Masala and lightly fold and then switch the flame off.
• For consistency please refer to the picture. You don't need much gravy in this dish.
• Serve it hot with your choice of carbohydrates such as steamed rice or Gorom Luchi or Pulao.

BENGAL PHULCOPI BHAPA -INDIAN CAULIFLOWER

Steps:

• Combine cumin and coriander with 2 tablespoons water in a small bowl. Add sugar, salt, ginger and green chilli. Add oil and mix well.
• Combine cauliflower, potatoes and tomatoes in a large bowl. Cut the cauliflower into larger pieces than the potatoes so they cook in the same amount of time. Pour the spice mixture over the vegetables and mix thoroughly.
• Heat the water in a non-stick skillet at least 10 inches in diameter. As soon as it comes to boil add bay leaf and vegetable mixture. (You do not need to stir.) Simmer, tightly covered until potatoes are tender and cauliflower is slightly crunchy, 15 to 20 minutes. Garnish with cilantro.