Thursday, April 2, 2015

Fulkopir Roast / A Dry Cauliflower Curry

Once a person told me that in his next life i.e. when he will re-incarnate, he wants to be a pet dog of a rich and  beautiful wife. Who will feed him beautiful and tasty meats, he will sleep on satin bedsheets and he will pass his leisure time snuggling in her lap graciously receiving all her attention. Some life..ha???

how to cook bengali Fulkopir Roast

I don't know about dogs much, but given the option I may want to be the pet cat of a rich and beautiful wife...because I envy my own cats' lives. In my opinion they are having the best of their lives. No tension, no worry...just eat, stroll and sleep. Is there anything can be better than????

how to cook bengali Fulkopir Roast

I found some cauliflower in the market last week and ended up buying them. I have always loved them during winter, so there is absolutely no reason that I will not love them now. I made Fulkopir Roast ~ a dry cauliflower curry, but in a different way. I have already posted the recipe of Fulkopir roast, but here the difference is that, it is completely vegetarian and a little richer in its taste. You will find this cauliflower curry, only in special or festive occasions. This is not something you make everyday and relish.

how to cook bengali Fulkopir Roast

Fulkopir Roast
Serves 4

how to cook bengali Fulkopir Roast


  • 3 small / 2 medium / 1 big cauliflower - cut into medium size florets
  • 1 potato - cut into small cubes
  • 2 tomato - chopped
  • 1 inch ginger stick - paste
  • 6-7 cashew nuts
  • 2 tsp melon seeds
  • 1 big / 2 small cinnamon sticks
  • 3-4 green cardamom
  • 3 cloves
  • 1 medium bay leaf
  • 1 tsp turmeric powder
  • 2 tsp red chili powder / green chili paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 tsp garam masala powder
  • 1 small bunch of fresh coriander leaves - chopped
  • 1 tbsp thick cooking creme
  • salt to taste
  • 2 tsp sugar
  • 2tbsp + 1tbsp oil
  • 1 tsp ghee / clarified butter
  • Soak the cashew nuts and melon seeds in warm water for 10 minutes and then grind them into a fine paste. Keep aside.
  • Heat 2 tbsp oil in a kadai and fry the cauliflower florets and cubed potatoes separately until they start to become golden. Take them out of the kadai and keep aside.
  • Add the rest of the oil and put into it - cinnamon sticks, green cardamom, cloves and bay leaf. Sauté for 10 seconds and then add chopped tomatoes into it.
  • Cook for 3-5 minutes on low flame. Add sugar, salt and ginger paste.
  • Continue cooking until the tomatoes become soft and mushy and start to release oil. You will know it is done when the mixture will not smell like tomatoes anymore.
  • Add the turmeric powder, red chili powder / green chili paste, coriander powder and cumin powder.
  • Mix evenly and add 1 cup of  water.
  • Now add the kept aside fried potatoes and cauliflower.
  • Cover and let it cook till the cauliflower and potatoes become soft from inside.
  • When they are done, add the garam masala powder, cashew nut-melon seed paste, creme and mix properly.
  • Simmer for 3-4 minutes more or until the gravy reaches your desired consistency.
  • Taste and adjust seasoning.
  • Add ghee / clarified butter, chopped coriander leaves and put off the flame.

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