Go Back
Phulkopir Razala, Bengali Cauliflower Curry
Print Recipe
0 from 0 votes

Phulkopir Razala – Bengali Cauliflower Yogurt Curry

Prep Time10 mins
Cook Time30 mins

Ingredients

  • Masala Ingredients:
  • 2 tablespoons melon seeds or shelled pumpkin seeds
  • 2 tablespoons poppy seeds
  • 1 green chile
  • Curry Ingredients:
  • 3 tablespoons oil
  • 1 small head cauliflower chopped into large pieces
  • 1/4 cup cashews
  • 1 tablespoon mustard oil
  • 2 dried red chiles
  • 2 green cardamoms
  • 2 cloves
  • 1/2 teaspoon black peppercorns
  • 1 " piece cinnamon stick
  • 1 chopped onion
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 2 tablespoons yogurt
  • 1/2 teaspoon chickpea flour/ besan
  • 3/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 2 teaspoons ground garam masala
  • 1 tablespoon ghee

Instructions

  • In a coffee/spice grinder, grind melon seeds, poppy seeds, green chile and 1/2 cup water to form a paste.
  • In a deep skillet, heat oil. Add cauliflower and saute until well browned, about 10 minutes. Add cashews and fry another 2-3 minutes. Remove cauliflower and cashews from pan.
  • Add mustard oil to skillet. After 1 minute, add red chiles and all whole spices. Fry for 1 minute. Add onion and saute until golden brown. Add ginger paste and garlic paste. Fry for 1 minute.
  • Add poppy seed paste and simmer on low heat for 5 minutes.
  • In a small bowl, whisk together the yogurt and besan. Add 1 cup water and mix well. Add to skillet with sugar and salt. Add cauliflower and cashews. Stir to combine and simmer on medium low heat for 10 minutes.
  • Add garam masala and ghee. Cook for 1 more minute.