Wednesday, July 16, 2014

Fulkopir Roast / Roasted Cauliflower

 I don't know why this dish is called roast. The cauliflowers are not roasted..not even deep fried. But its a bit different from the ordinary aloo-gobi that we eat generally. Its sweeter than that and also a little tangy which comes from the tomatoes. Also a difference is that, in this dish big florets are used to prepare the dish, unlike aloo-gobi where we use small florets.

This is not the season of cauliflower but still we got this beauty in the near by super market and it cost 5000Fcfa!!! Omg!! Which means we had to spend approximately 500 Rs. But it has been ages that we ate one, and the cauliflowers were big, white and clean. They were very fresh which was visible from their fresh leaves. So we wasted no time and picked up one. First I thought of making the aloo-gobi, but then I thought of this recipe which I learnt from my aunt.

Fulkopir Roast / Roasted Cauliflower
Serves 4


  • 1/2 of a big cauliflower (approx. 700gm)
  • 1 medium onion - sliced
  • 1 medium potato - diced
  • 1 and 1/2 medium tomato - chopped
  • 1/4 cup - fresh green peas
  • 1green chili - chopped
  • 4 cloves of garlic - paste
  • 3 cloves
  • 2 cardamom
  • 1 inch cinnamon stick
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 2 tsp sugar
  • 2 tbsp + 1tbsp oil
  • salt
  • some chopped coriander leaves for garnishing
  • Cut the cauliflower in big florets.If you are using a small cauliflower make 2/3 pieces. If you are using a big cauliflower then cut it into 4/6 pieces.
  • Blanch the florets in hot water for 5/6 minutes.
  • Drain the water and keep aside.
  • Mix the florets and potato pieces with turmeric powder and salt and marinate for 8-10 minutes.
  • Heat 2 tbsp oil in a pan and fry the cauliflower florets along with diced potatoes until they are half cooked.
  • Keep them aside.
  • Heat oil in a pan and add the whole garam masala.
  • Stir until the oil becomes fragrant and then add the sliced onions.
  • This takes just a few seconds so be focused because if the whole spices get burned it can ruin your dish completely.
  • When the onions are translucent add the garlic paste.
  • Sauté until the onions are golden brown. In between the raw flavor of the garlic will disappear.
  • Now add the tomatoes and cook until they become soft and mashed.
  • Add the sugar and stir to dissolve.
  • Add the turmeric powder and red chili powder and stir to mix them properly.
  • If required add water at this point.
  • Now add the fried cauliflower and potato pieces, green peas and the chopped green chilies.
  • Add a pinch of salt.
  • Cover and cook until the potato pieces and the cauliflower become tender and the gravy becomes thick and dry.
  • Add the garam masala powder and simmer for another 2/3 minutes.
  • Taste and adjust seasoning.
  • Put of the flame.
  • Garnish with fresh coriander leaves and serve hot with rice and daal / roti.

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