Phulkopir roast is a Bengali vegetarian dish prepared with cauliflower, yoghurt and a number of spices. This dish is mostly made on special occasions like the Durga puja and other festivals. There are a number of variations to this dish, depending on household preferences.
Today, we bring you a Bengali vegetable delicacy known as ‘Phulkopir Roast’. Enjoy!
Ingredients
- 350 grams of cauliflower florets
- ¾ cup of beaten yoghurt
- ½ tablespoon of ginger paste
- 1 teaspoon of green chilli paste
- 8 cashew nuts
- ½ tablespoon of poppy seeds
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- ½ teaspoon of red chilli powder
- ½ teaspoon of Kashmiri red chilli powder
- ½ cinnamon stick
- 1 bay leaf
- 4 green cardamom
- 2 tablespoons of ghee
- 1 teaspoon of mustard oil
- 1 cup of warm water
- 1 tablespoon of vegetable oil
- 4 cloves
- 1 teaspoon of salt
What Phulkopir Roast Can Be Eaten With
Phulkopir roast is eaten with tea, Indian flatbread, rice or roti.
Special Utensils
Food processor
Spatula
Wooden spoon
Steps
- Wash the cauliflower and dry them. Set aside.
- Soak the poppy seeds and cashew nuts in one bowl for about 15 minutes.
- Blend them till it forms a paste.
- Get a large bowl and transfer the paste into it using a spatula.
- Add the yoghurt, ginger paste, green chilli paste, cumin powder, coriander powder, red chilli powder, Kashmiri red chilli powder, mustard oil and salt.
- Mix it well till it becomes smooth, then add your cauliflower to it. Mix again and set asde for about an hour.
- Toss cinnamon, cardamom and clove in a pan and roast them for a while. Crush them and set it aside.
- In another pan heat some vegetable oil and ghee together and add the crushed cinnamon, cardamom and clove. Next add the bay leaf and stir.
- Add the marinated cauliflower florets that have been set aside and fry together for about 7 minutes. Do this on low heat.
- Add the mixture used to marinate the cauliflower to the gravy on fire and add salt.
- Let it fry until you see the oil separating itself.
- Add some water and mix. Cover the food and let it simmer for about 15 minutes or until the gravy becomes thick.
- Turn off the fire and serve the phulkopir roast.
Delicious PHULKOPIR ROAST RECIPE
Aloo posto is a simple dish to make, and in this article we will discover what goes into its preparation.
Equipment
- Food processor
- spatula
- Wooden spoon
Ingredients
- 350 g cauliflower florets
- ¾ beaten yoghurt
- ½ ginger paste
- 1 tbsp green chilli paste
- cashew nuts
- ½ tbsp poppy seeds
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- ½ red chilli powder
- ½ Kashmiri red chilli powder
- ½ cinnamon stick
- bay leaf
- 4 green cardamom
- 2 tbsp ghee
- 1 tbsp mustard oil
- 1 cup warm water
- 1 tbsp vegetable oil
- 4 cloves
- 1 tbsp salt
Instructions
- Wash the cauliflower and dry them. Set aside.
- Soak the poppy seeds and cashew nuts in one bowl for about 15 minutes.
- Blend them till it forms a paste.
- Get a large bowl and transfer the paste into it using a spatula.
- Add the yoghurt, ginger paste, green chilli paste, cumin powder, coriander powder, red chilli powder, Kashmiri red chilli powder, mustard oil and salt.
- Mix it well till it becomes smooth, then add your cauliflower to it. Mix again and set asde for about an hour.
- Toss cinnamon, cardamom and clove in a pan and roast them for a while. Crush them and set it aside.
- In another pan heat some vegetable oil and ghee together and add the crushed cinnamon, cardamom and clove. Next add the bay leaf and stir.
- Add the marinated cauliflower florets that have been set aside and fry together for about 7 minutes. Do this on low heat.
- Add the mixture used to marinate the cauliflower to the gravy on fire and add salt.
- Let it fry until you see the oil separating itself.
- Add some water and mix. Cover the food and let it simmer for about 15 minutes or until the gravy becomes thick.
- Turn off the fire and serve the phulkopir roast.
Video
Notes
Phulkopir roast is a Bengali vegetarian dish prepared with cauliflower, yoghurt and a number of spices. This dish is mostly made on special occasions like the Durga puja and other festivals.
Nutrition
Calories: 239kcal
Tried this recipe?Let us know how it was!
