Cauliflower Roast Bengali Style
Cauliflower Roast Bengali Style is an aromatic Bengali specialty that uses cauliflower, marinated in curd, poppy seeds, cashews, and spices, and then slowly cooked. I really like how well the masala clings to each piece of cauliflower.
Ingredients
- Cauliflower: 2 Large Sized Cauliflowers
- Curd: 4 tbsp
- Poppy Seeds: 2 tbsp
- Cashew: 2 tbsp
- Green Chilies: 4
- Ginger: 1 inch
- Cinnamon Sticks: 2
- Green Cardamom: 5
- Cloves: 2
- Black Pepper: 4
- Bay Leaves: 1
- Dry Chilies: 3
- Turmeric Powder: ½ tbsp
- Kashmiri Red Chili Powder: 1 tbsp
- Coriander Powder: ½ tbsp
- Cumin Powder: ½ tbsp
- Garam Masala: ½ tbsp
- Sugar: 1 tbsp
- Ghee: 1 tbsp
- Refined Oil: 3 tbsp
- Salt to Taste
- Water as much as required warm
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 chili powder, coriander powder, cumin powder, ½ tsp of salt and ½ tbsp of sugar to the paste. Mix well.
- Add cauliflower to the mixture for marination. Add 1 tbsp of refined oil. Mix well. Keep the marinated cauliflower aside for 30 minutes; also save a little masala mixture to use during cooking.
- Heat a kadai or cooking pan. Pour the remaining 2 tbsp refined oil into it.
- Add bay leaf, dry chilies, cinnamon, cardamom, cloves and black pepper. Stir for 1 minute.
- Add already marinated florets. Fry them for a few minutes.
- Add the masala mixture.
- Cook for some time. Add enough warm water to boil the florets.
- (Pro Tip: Add warm water gradually; too much can make the rich masala thin and watery.)
- Put a lid on the kadai and cook for 10 minutes.
- Remove the lid and add ½ tbsp of sugar, the garam masala and the ghee.
- Add a little salt. Give it a stir.
- Cook for another 2 minutes with lid on. Cauliflower Roast Bengali Style is ready.
Video
Subscribe to My YouTube Channel Mitar Cooking!
Notes
I use fresh cauliflower florets to make this dish. This offers the right texture and taste of the dish.
Make sure the coating of spices is even on the florets. This will enhance its taste and flavor by a great deal.
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.
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.
Nutrition Info (Estimation Only)
Nutrition Facts
Cauliflower Roast Bengali Style
Amount per Serving
Calories
244
Calories from Fat 180
% Daily Value*
Fat
20
g
31
%
Saturated Fat
4
g
25
%
Trans Fat
0.05
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
10
g
Cholesterol
10
mg
3
%
Sodium
1319
mg
57
%
Potassium
373
mg
11
%
Carbohydrates
14
g
5
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
5
g
10
%
Vitamin A
805
IU
16
%
Vitamin C
27
mg
33
%
Calcium
133
mg
13
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!