Phulkopi roast, Bengali cauliflower in a white poppy seed and cashew gravy
Curries With Bumbi · ♥ 74 likes · 3.3K views · 7 min video
Read about cauliflower in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 tbsp white poppy seeds
Soak the poppy seeds in water at least 2 hours, drain through a strainer, and put in a blender with the soaked, drained cashews, half a green chili and half a teaspoon of salt.
- 7–8 whole unroasted cashew nuts
- 1 whole green chili
- ½ tsp salt
- water
Blend, adding water a little at a time, to a paste neither too coarse nor too fine and not thin.
- 3 tbsp plain yogurt
- 2 inch ginger
Whisk the yogurt well so it won't curdle in the hot pan; grate the ginger.
Cut the cauliflower into medium florets, wash and let drain.
- ½ whole cauliflower
- 3 tbsp mustard oil
Heat the mustard oil on high until smoking, lower the heat, add the florets carefully, then fry on medium-high until golden brown, five to six minutes; remove.
- 1 tbsp oil
- 1 tsp homemade ghee
- 1 whole dry bay leaf
- 1 inch cinnamon stick
- 5 whole green cardamoms
In the same pan add a tablespoon of oil and the ghee on medium; add the bay leaf, cinnamon and cracked cardamoms, then the ginger, and fry on low a minute.
Whole spices in ghee
- ½ tsp Kashmiri red chili powder
On very low heat add the chili powder, stir a second and add a splash of water so it doesn't burn.
Chili powder, yogurt and paste
- water
Add the whisked yogurt, keeping the heat very low and stirring at once, then the poppy seed and cashew paste, rinsing the blender jar with a little water.
- 1 cup water
- 1 tsp salt
- 1 tsp sugar
Add about a cup of water, the salt and the sugar, then the fried cauliflower; bring to a boil and cook covered on low 5 minutes.
Making the gravy and simmering
- ¼ cup green peas
- 2 whole whole green chillies
Add the peas and two whole green chillies; cover on low another 5 minutes, then 3 more, until the cauliflower is soft but holds its shape.
Peas, chillies and doneness