This delicious and flavourful Pure Veg Cauliflower Roast | Fulkopi recipe (Fulkopi called in Bengali) highlights the versatility and deliciousness of cauliflower. Originally from the Indian subcontinent, this vegetarian delicacy has become a favourite among vegetarians and non-vegetarians.
To prepare the Pure Veg Cauliflower Roast | Fulkopi recipe, fresh cauliflower florets are marinated with spices and yogurt to infuse them with flavour. To prepare the dish, fresh cauliflower florets are marinated with spices and yogurt to infuse them with flavour. Aside from imparting a tangy, slightly sour flavour, this marinade also helps tenderize cauliflower, allowing the flavors to penetrate.
Once the cauliflower has absorbed the marinade, it is gently cooked in a pan with a fragrant mixture of ginger paste and a medley of aromatic spices. The combination of turmeric, red chili powder, cumin & coriander powder, and garam masala creates a vibrant and compelling blend of flavours that elevate the natural taste of the cauliflower.
The cauliflower absorbs the flavour and texture of the spiced mixture as it simmers. The dish is then taken to the next level as it is briefly cooked on higher heat, allowing the cauliflower to acquire a lightly roasted exterior, which adds a delightful crunch and depth of flavour.
Pure Veg Cauliflower Roast | Fulkopi recipe is beautifully garnished with fresh coriander leaves, adding a touch of freshness. Steamed rice or Indian bread like roti or naan are excellent accompaniments to this aromatic dish.
This mouth-watering dish showcases the versatility of cauliflower with its Pure Veg Cauliflower Roast | Fulkopi Roast. This dish offers a delicious combination of flavours with its aromatic spices and perfectly roasted texture.
Pure Veg Pure Veg Cauliflower Roast recipe Ingredients:
- 1 medium-sized cauliflower (fulkopi)
- 1 inch ginger,
- 2 green chili paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin & coriander powder
- 1 teaspoon Kashmiri red chili powder (adjust to taste)
- 1 teaspoon garam masala powder
- 4-5 teaspoon yogurt
- 1 teaspoon sugar
- 5-6 cashew nuts and 1/2 teaspoon melon seeds soaked into 1/2cup milk
- 1 Bay leaf
- 5-6 black pepper whole
- 1/2 teaspoon shah jeera
- 2 sticks cinnamon
- 2 dry red chilies
- 3 cloves
- 2 cardamom (slit) & 1 teaspoon powder
- Salt to taste
- vegetable oil Ghee
How To Make Pure Veg Cauliflower Roast Recipe (stepwise photos):
1. Wash Cauliflower several times and cut it into small pieces. Blench the cauliflower to insecticide and sprinkle salt, When starts bubbling turn off the gas.
2. Soak cauliflower pieces in water for 5 minutes. After 5 minutes remove from water and keep aside.
3. Boil cashew nuts and Watermelon Seeds in the milk. When the milk turns thick remove it from the oven. And keep it aside for cooling.
4. After cooling make a smooth paste of the above-mentioned ingredients.
5. Prepare a bowl, take curd and add salt.
6. Now heat the oil in a kadhai/pan.
7. Shallow-fry Cauliflower with adding a pinch of salt until those turn light brown in colour.
8. When the cauliflower pieces come to normal temperature mix them in the curd. Marinate for 15-20 minutes.
9. Temper Oil with Bay Leaf, Dried Red Chili, Cinnamon Stick, Cardamom, black pepper, and Shah Jeera / Caraway Seeds .
10. Reduce the heat and add ginger paste and cook until oil comes out from the sides and the raw aroma dissolves.
11. Add Cumin & coriander powder Powder, Turmeric Powder, Kashmiri Red Chilli Powder, Salt to taste sugar and a dash of water.
12. Mix thoroughly and cook for a minute or so until the mixture changes colour and the masala separates from the oil.
13. Now add fried Cauliflowers and lightly fold them into the spice mix
14. Cover the pan with a lid and cook on low flame for 7-8 minutes. Lightly fold in between.
15. After 8 minutes remove the lid, and add cashew -milk paste.
16. Add Garam Masala and ghee, lightly fold and then switch the flame off.
Serving Suggestions:
Serve this pure veg cauliflower roast hot with your choice of steamed rice/chapati.
Related Post:
Pure Veg Cauliflower Roast| Fulkopi recipe| নিরামিষ ফুলকপির রোস্ট রেসিপি
Course: Veg RecipeDifficulty: Easy4
servings8
minutes25
minutesVeg Cauliflower Roast | Fulkopi recipe made with masala and cashew paste is a pure veg delicious Bengali cuisine. It is very easy to cook and it goes with Steam rice, naan or chapati. For best result follow step by step images above the recipe card,
Ingredients
1 medium-sized cauliflower florets (fulkopi)
1 inch ginger
2 green chili (paste)
1/2 teaspoon turmeric powder
1 teaspoon cumin & coriander powder
1 teaspoon Kashmiri red chili powder (adjust to taste)
1 teaspoon garam masala powder
4-5 teaspoon yogurt/curd
1 teaspoon sugar
5-6 cashew nuts and 1/2 teaspoon watermelon seeds soaked into 1/2 cup of milk
1 Bay leaf
5-6 black pepper whole
1/2 teaspoon shah jeera
2 sticks cinnamon
2 dry red chilies
3 cloves
2 cardamom (slit) & 1 teaspoon powder
Salt to taste
vegetable oil Ghee
Instructions:
- Wash Cauliflower florets several times and cut it into small pieces. Blench the cauliflower to insecticide and sprinkle salt, When starts bubbling turn off the gas.
- Soak cauliflower pieces in water for 5 minutes. After 5 minutes remove from water and keep aside.
- Boil cashew nuts and Watermelon Seeds in the milk. When the milk turns thick remove it from the oven. And keep it aside for cooling.
- After cooling make a smooth paste of the above-mentioned ingredients.
- Prepare a bowl, take curd and add salt.
- Now heat the oil in a kadhai/pan.
- Shallow-fry Cauliflower with adding a pinch of salt until those turn light brown in colour.
- When the cauliflower pieces come to normal temperature mix them in the curd. Marinate for 15-20 minutes.
- Temper Oil with Bay Leaf, Dried Red Chili, Cinnamon Stick, Cardamom, black pepper, and Shah Jeera.
- Reduce the heat and add ginger paste and cook until oil comes out from the sides and the raw aroma dissolves.
- Add Cumin & coriander powder Powder, Turmeric Powder, Kashmiri Red Chilli Powder, Salt to taste sugar and a dash of water.
- Mix thoroughly and cook for a minute or so until the mixture changes colour and the masala separates from the oil.
- Now add fried Cauliflowers and lightly fold them into the spice mix.
- Cover the pan with a lid and cook on low flame for 7-8 minutes. Lightly fold in between.
- After 8 minutes remove the lid, and add cashew -milk paste.
- Add Garam Masala and ghee, lightly fold and then switch the flame off.
Recipe Video
Notes
- I used full cream milk but you can use coconut milk instead. Because cream milk helps to thicken the gravy same as coconut milk. And if you want to use cashew or any nuts better to boil in the milk. It blends well in the gravy.
- Blench cauliflower before cooking to bring out any kind of warm inside.
- The milk I used was full cream, but you can substitute coconut milk for it. The cream milk thickens the gravy in the same way as coconut milk.
- If you want to use cashews or any other nuts, boil them in milk first. The gravy blends well with it.