Phulkopir Roast is a popular dish in Bengali cuisine which refers to a Bengali-style cauliflower roast.
It is flavorful and commonly considered as an exciting side dish. However, you can even pair it with Indian bread or rice to make it an element of the main course.
Though you can make this dish in a microwave oven, it is recommended to use a gas stove, or even better a challah to make this dish to achieve the authentic taste.
Follow the simple instructions in my recipe to make this delightful dish easily and quickly at home.
Key Takeaways:
- Cauliflower roast is a tasty recipe. It is best paired with pulao, paratha, naan etc.
- Make sure you select the best florets and it should be dry while cooking.
- The marination is very necessary so that the flavours can get infused in it.
- The taste of this aromatic dish is mildly spicy due to the wide combinations of spices. It also offers a tangy taste and umami flavor.
- A few close alternatives to Bengali Style Cauliflower Roast could be aloo gobi made with cauliflower and potatoes, cauliflower curry, cauliflower bhaji, and cauliflower pakora.
The Ingredients:
- Cauliflower: 2 Large Sized Cauliflowers
- Curd: 4 tbl spoons
- Poppy Seeds: 2 tbl spoons
- Cashew: 2 tbl spoons
- Green Chillies: 4
- Ginger: 1 inch
- Cinnamon Sticks: 2
- Green Cardamom: 5
- Cloves: 2
- Black Pepper: 4
- Bay Leaves: 1
- Dry Chillies: 3
- Turmeric Powder: 1 tbl spoon
- Kashmiri Red Chilli Powder: 1 tbl spoon
- Coriander Powder: ½ tbl spoon
- Cumin Powder: ½ tbl spoon
- Garam Masala: ½ tbl spoon
- Sugar: 1 tbl spoon
- Ghee: 1 tbl spoon
- Refined Oil:
- Salt to Taste
How to Cook Cauliflower Roast Bengali Style (Step by Step Images)?
1. Make a paste with curd, poppy seeds, cashew nuts, green chilies and ginger.
2. Curd, poppy seeds, cashew nuts and ginger paste is ready to be mixed with turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder, ½ tbl spoon of salt and ½ tbl spoon sugar to the paste. Mix well.
3. Add cauliflower to the mixture for marination. Add 1 tbl spoon of refined oil. Mix well. Keep the marinated cauliflower aside for 30 minutes also save little masala mixture to use during cooking.
4. Heat a kadai or cooking pan. Pour refined oil into it.
5. Add bay leaf, dry chilies, cinnamon, cardamom, cloves and black peppers. Stir for 1 minute.
6. Add already marinated florets. Fry them for a few minutes.
7. Add the rest of the masala mixture.
8. Cook for some time. Add enough warm water to boil the florets.
9. Put a lid on the kadai and cook for 10 minutes.
10. Remove the lid after 10 minutes. Add ½ tbl spoon of sugar, garam masala and ghee.
11. Add a little salt. Give it a stir.
12. Cook for another 2 minutes with lid on. Cauliflower Roast Bengali Style is ready and transfer it to a bowl. Serve it with steamed rice, roti, paratha or any other Indian bread varieties.
Recipe Card
Cauliflower Roast Bengali Style
Ingredients
- 2 pieces Cauliflower (cut and cleaned)
- 2 pieces Cinnamon Sticks
- 5 pieces Green Cardamom
- 2 pieces Cloves
- 4 pieces Black Pepper
- 1 piece Bay Leaves
- 3 pieces Dry Red Chilies
- 1 tablespoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder
- ½ tablespoon Coriander Powder
- ½ tablespoon Cumin Powder
- ½ tablespoon Garam Masala
- 1 tablespoon Sugar
- 1 tablespoon Ghee
- 3 tablespoon Refined Oil
- Salt to taste
For Making a Paste
- 4 tablespoon Curd
- 2 tablespoons Poppy Seeds
- 2 tablespoons Cashew Nuts
- 4 pieces Green Chillies
- 1 inch Ginger
Instructions
- Make a paste with curd, poppy seeds, cashew nuts, green chilies and ginger.
- Curd, poppy seeds, cashew nuts and ginger paste is ready to be mixed with turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder, ½ tbl spoon of salt and ½ tbl spoon sugar to the paste. Mix well.
- Add cauliflower to the mixture for marination. Add 1 tbl spoon of refined oil. Mix well. Keep the marinated cauliflower aside for 30 minutes also save little masala mixture to use during cooking.
- Heat a kadai or cooking pan. Pour refined oil into it.
- Add bay leaf, dry chilies, cinnamon, cardamom, cloves and black peppers. Stir for 1 minute.
- Add already marinated florets. Fry them for a few minutes.
- Add the rest of the masala mixture.
- Cook for some time. Add enough warm water to boil the florets.
- Put a lid on the kadai and cook for 10 minutes.
- Remove the lid after 10 minutes. Add ½ tbl spoon of sugar, garam masala and ghee.
- Add a little salt. Give it a stir.
- Cook for another 2 minutes with lid on. Cauliflower Roast Bengali Style is ready and transfer it to a bowl. Serve it with steamed rice, roti, paratha or any other Indian bread varieties.
Video
Notes
- I use fresh cauliflower florets to make this dish. This will offer the right texture and taste of the dish.
- Make sure you marinate the cauliflower florets nicely with an even coating of spices. This will enhance its taste and flavor by a great deal.
- While cooking, moisten the cauliflower florets with oil or clarified butter (ghee). This will also act as an enhancement of the flavor of the dish.
- Do not overcook the florets to retain the desired texture and taste. So, make sure you monitor the cooking time precisely and also control the flame of your gas stove to maintain a consistent temperature.
- You can adjust or alter the spices according to your taste level and to add more variations to the dish. For a better presentation and look, you may garnish the dish with freshly chopped coriander leaves. Adding fresh lime juice is also recommended if you want a tangier taste.
