Cauliflower Posto

 

           CAULIFLOWER POSTO is a take on the traditional Bengali recipe of Aloo Posto, where cubed potatoes are cooked in a poppy seeds gravy. So I replaced potatoes with cauliflower and followed the same method of cooking. This recipe is purely a vegetarian version with no onion or garlic. I also omitted ginger. However, you may add so if you prefer. 

          Mustard oil is the medium of cooking for an authentic Bong touch and flavor. You can relish it with rice, chapatti, paratha or poori. Adding turmeric powder and coriander leaves are optional. I omitted the former but added the latter as it is my personal favorite. So check out the step by step pictorial recipe to prepare this delectable regional Bong delicacy.

  

• 3 cups cauliflower florets 
• 4 tbsp. mustard oil 
• 1 tsp. nigella seeds
• 2-3 green chilies, chopped
• 1/2 cup sesame seeds / poppy seeds
• 1 tsp. salt or to taste
• 1 tbsp. coriander leaves, chopped

        

          Blend the sesame seeds in a mixer grinder into a paste along with 1/4 cup water or as needed. Keep aside. 

          Heat 2 tbsp. oil in a pan and fry the cauliflower till light brown. Set aside. 

          Add another 1 tbsp. oil and temper with nigella seeds and green chilies. Sauté for a few seconds. 

          Then add the sesame seeds paste and salt to taste. Mix well.

         Add the fried cauliflower and 1/4 cup water. Cover and cook on a low to medium flame till the cauliflower is tender and the gravy turns thick. 

         When done, switch off the flame. Add the chopped coriander leaves and the remaining 1 tbsp. oil. Keep it covered for 2-3 minutes.

         Serve hot with steamed rice or chapattis.

Note - 

1.  I have used sesame seeds in place of poppy seeds as the latter is not available at my place of residence. But there was no change in the flavor. It turned absolutely yummy.

Heat 2 tbsp. oil in a pan & fry the cauliflower till light brown. Set aside. 

Add another 1 tbsp. oil & temper with nigella seeds & green chilies. Sauté for a few seconds. 

     Then add the sesame seeds paste & salt to taste. Mix well. 

Add the fried cauliflower & 1/4 cup water. Cover & cook on a low to medium flame till the cauliflower is tender & the gravy turns thick. 

When done, switch off the flame. Add the chopped coriander leaves & the remaining 1 tbsp. oil. Keep it covered for 2-3 minutes.

                    Serve hot with steamed rice or chapattis.

Cauliflower Egg Bhurji

 

          Egg / Paneer Bhurji is a very popular Indian cuisine that is very much appreciated by young and old alike. Bhurji literally translates to scrambled. It is generally served in dhabas across the country and is also considered as a very popular side dish in all North Indian restaurants. 

          However, I gave a slight twist to the original recipe and decided to try out with cauliflower & egg and it turned out very yummy. You can relish it with rice, chapattis, naan or tandoori roti for a simple homemade healthy meal.

• 1 small cauliflower, grated
• 2 eggs, well beaten with a pinch of salt & pepper powder
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1/2" ginger, grated
• 2-3 green chilies, chopped
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. ghee
• chopped coriander leaves to garnish

          Heat 1 tsp. oil and fry the beaten egg till it is well scrambled. Keep aside.

 

         Heat remaining oil and temper with cumin seeds. Add the onion, ginger, garlic and green chilies. Sauté till light brown. 

          Add the grated cauliflower and all the dry spices. Combine everything well and cook, covered, on a low flame till done.

         Add the scrambled egg and ghee. Give it a toss and switch off the flame. Garnish with coriander leaves and serve as a side dish with either rice or any Indian bread. 

             

Broccoli Stir Fry (South Indian flavour)

 

           Broccoli is considered healthy with the benefits of fibre, iron, vitamins and calcium. So if your are bored with the usual Broccoli soup or salad? Then try this simple stir fry dish with a South Indian flavour. It is a dry preparation which can be served as a side dish with chapati / paratha or sambar rice / curd rice / dal-chawal for a great comfort meal. 

• 1 medium size Broccoli florets
• 1 onion, sliced
• 3 garlic cloves, chopped
• 1 tomato, chopped
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• few curry leaves
• pinch of asafoetida
• 1 tsp. sambar powder
• 2 tbsp. oil
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. chili flakes

          Heat oil in a pan and temper with mustard seeds, asafoetida, urad dal and curry leaves. Sauté for a few seconds. 

  

          After it stops spluttering, add the chopped garlic and stir fry till it turns pink. Then add the onion and fry till light brown. 

          Now add the chopped tomatoes and continue to sauté till well mashed up and the oil separates. 

          Add the broccoli florets, salt, turmeric powder, sambar powder and chili flakes. Cover and cook on a low flame till it is done. It should be al dente. 

          Serve as a side dish with chapati / paratha or sambar rice / curd rice / dal-chawal for a great comfort meal. 

Cauliflower Stir Fry with Prawns

 

            This is a simple and a yummy side dish made with this winter special veggie, that goes absolutely well with chapattis. This curry can be stuffed in parathas and made into a Frankie roll too. It also serves as a side dish with dal-chawal, sambar-rice or curd-rice. For a veg. version, prawns can be substituted with some soya bean chunks.

• 1 med, size cauliflower, cut into small florets
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1/2 cup prawns, cleaned and deveined
• 2 onions, chopped
• 3-4 cloves garlic, chopped
• 2 green chilies, slit
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• coriander leaves to garnish

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and sauté till it changes colour. Then add the prawns and fry for a few seconds.

          Now add the cauliflower, onion, garlic, green chilies, curry leaves, salt and turmeric powder and cook, covered on a low flame. 

           Sprinkle water at intervals and stir. Cook till the cauliflower is soft. Serve, garnished with coriander leaves.

Aloo Phulkophir Dalna (Potato & Cauliflower Curry)

 

          This is a traditional Bong style Potato & Cauliflower curry which is my personal favorite. I like to enjoy it with luchi (poori) for a satisfying and comforting breakfast. It is a very common everyday preparation in most Bengali household and is generally had as a side dish with parathas or chapattis. 

          It also tastes awesome with khichdi. I have omitted onion and red chili powder as it makes the dish too heavy and spicy. Instead, added green chilies. Some fried prawns can be added instead of the dried lentil dumplings for a non-veg. version. 

• 1 med. cauliflower, cut into florets
• 1 potato, cubed
• 1/2 cup green peas
• 2 green chilies, slit
• 6-7 vadi / mangodi / dried lentil dumplings
• 3-4 tbsp. mustard oil
• 2 bay leaves
• 1" cinnamon stick
• 2 cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. tomato paste / 1 tomato, chopped
• 1 tsp. ghee
• coriander leaves to garnish

           Heat 1 tbsp. oil and sauté the cauliflower till light brown. Keep aside. Add another tbsp. oil and fry the vadi till golden brown in colour. Keep aside.

          Heat remaining oil in a pan and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Then add the potatoes and sauté for a minute or two till they change colour.

          Now add the coriander-cumin powder, turmeric powder, tomato paste, ginger-garlic paste and garam masala powder mixed with little water. Sauté well till oil separates from the sides of the pan.

          Add the fried cauliflower, fried vadi, green peas, green chilies, salt and 1/2 cup water. Cover and cook on a low flame till the veggies are cooked. When done, add ghee and mix well. Serve, garnished with coriander leaves.

Gobi Musallam

 

          Got bored of the same Aloo-Gobi Sabzi (Potato-Cauliflower Curry)? Then try Gobi Musallam, which is the vegetarian version of the Shahi Mughlai dish of Murgh Musallam. Traditionally, whole cauliflower is marinated in a yoghurt based sauce and cooked in a smooth & delicately flavored rich gravy. 

          However, I skipped the marination part and directly cooked the parboiled cauliflower in a makhani sauce. This exotic and yummy dish is a great party recipe and can be enjoyed with naan, tandoori roti, roomali roti, jeera rice, pulao or plain Biryani. You can also use this elegant dish as a centerpiece during special occasions. So check out the step by step pictorial recipe to prepare it. 

• 1 small size whole cauliflower
• 1" cinnamon stick
• 2 cardamoms
• 4 cloves
• 1-2 bay leaves
• 1/2 mace
• pinch of salt & turmeric powder.
• pinch of nutmeg powder
• 1 star anise
• 2 tbsp. oil
• 1 tbsp. ghee 
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. red chili powder
• 1 tsp. coriander-cumin powder 
• 1/2 tsp. garam masala powder
• 1/4 cup almond paste
• 1 tsp. kasuri methi, crushed
• coriander leaves, sliced almonds and onion rings to garnish 

           Wash the cauliflower and cut off the leaves and the hard stem. Be careful not to break the florets. Handle extremely gently in the entire cooking process.

          In a deep pan boil sufficient water along with bay leaves, cardamoms, cinnamon, cloves, star anise, mace, nutmeg powder and a pinch of salt and turmeric powder.

          Drop in the whole cauliflower and simmer for 4-5 minutes on one side. Flip it over carefully  and simmer the other side for another 4-5 minutes. Drain and keep aside.

          For the gravy - Heat oil and ghee in a pan. Sauté the onion till light brown. Add the tomatoes and continue to sauté till it is nicely mashed.

          Add the ginger-garlic paste and all the dry spices (except kasuri methi) mixed with some water. Sauté till the oil separates. 

           Now add the almond paste and kasuri methi. Give it a stir and add 1 cup water. Bring it to a boil. 

          Gently place the cauliflower over the gravy. Cover and simmer on a low flame for 4-5 minutes. Keep spooning the gravy over the cauliflower at intervals.

          Gently flip it over and simmer, covered for a further 4-5 minutes or till the gravy thickens slightly and the oil separates. 

          Transfer on a serving dish and garnish with coriander leaves. Serve as a side dish with any type of rice or Indian bread.

  

                                 Boil sufficient water along with bay leaves, cardamoms, cinnamon,

                                 cloves, star anise, mace, nutmeg powder and a pinch of salt and 

                                 turmeric powder.

                             Drop the whole cauliflower & simmer for 4-5 min. on one side. Flip

                             over & simmer the other side for another 4-5 min. Drain & keep aside.

                                    Heat oil & ghee in a pan. Sauté the onion till light brown. 

                                       Add tomatoes & continue to sauté till nicely mashed.

                             Add ginger-garlic paste & all dry spices (except kasuri methi) 

                             mixed with some water. Sauté till oil separates. Add almond paste 

                             and kasuri methi. Give it a stir.

                                 Add 1 cup water & bring to a boil. Place the cauliflower 

                                 over the gravy. Cover & simmer on low flame for 4-5 minutes. 

                                 Gently flip it over & simmer, covered. for 4-5 minutes more or

                                 till the gravy thickens slightly and the oil separates. 

                       Garnish with coriander leaves. Serve with any type of rice or Indian bread.

  

Phoolkophir Muri Ghonto (Cauliflower cooked with Rice)

          Muri Ghonto is traditionally cooked with fish head and some rice in a typical Bengali style. A local rice variety called Gobindo Bhog is used in this recipe, but in the absence of it, I used basmati rice. So let me share a vegetarian version made with cauliflower and following the same method. It turned out real yummy.

          The quantity of rice can be adjusted according to individual preference. I gave a tempering of bay leaves, whole garam masala and cumin seeds in mustard oil. The end product was flavoured with garam masala powder and ghee for some lingering aroma. Enjoy it as a side dish with either rice or chapattis. 

• 1 medium size cauliflower, cut into florets
• 1/4 cup rice, soaked for 30 minutes
• 3 tbsp. mustard oil
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms 
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped 

          Heat 1 tbsp. oil in a pan and fry the cauliflower lightly. Drain and keep aside. Heat remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.

          Add the onion and stir fry till light brown.. Then add the ginger-garlic paste and all the dry spices (except garam masala powder) mixed with some water. Sauté till the oil separates.

          Add the tomatoes and continue to sauté till it is nicely mashed up. Add the soaked rice and mix everything well. 

          Add the fried cauliflower, green chilies and 1 cup water. Cover and simmer till the rice and cauliflower are well cooked.

          Add the garam masala powder and ghee and give it a stir. Cover for 2 minutes and then transfer to a serving bowl. Garnish with coriander leaves and serve with either rice or chapatti.

Veg. Pulao

        Veg. Pulao is a one pot comfort meal with the goodness of some mixed veggies. Just some raita, any side dish (opt) and papad is all that need to enjoy this yummy dish. It is a very easy and a quick recipe when you are in no mood to dish out a full course meal. It is a great satisfying delicacy that can be had for brunch, lunch or as a lunch box meal too. 

          A great substitute for plain steamed rice or jeera rice, it is mildly flavoured with whole garam masala (including mace and nutmeg) along with some homemade garam masala powder and some chopped coriander-mint leaves.

          I have added some chopped nuts and fried onions too, for some crunch. It is purely optional. So do give it a try when you want a simple no-fuss meal and enjoy with your loved ones. 

• 1 cup Basmati rice, soaked for 30 minutes and drained
• 1 & 1/2 cups hot water
• 1 cup mixed veggies, chopped (beans, cauliflower, peas, carrots)
• 2-3 tbsp. ghee
• 1 tsp. cumin seeds 
• 2 bay leaves
• 2-3 green cardamoms 
• 1" cinnamon stick 
• 4-5 cloves
• 1/2 mace
• pinch of nutmeg powder
• salt to taste 
• 1 tsp. garam masala powder
• handful of coriander-mint leaves, chopped
• 1-2 green chilies, slit
• 1 tbsp. chopped almonds & pistachios
• 1 tbsp. coriander leaves
• 1 tbsp. fried onions (opt)

          Heat ghee in a pan and temper with cumin seeds, bay leaves, cinnamon, cardamoms, cloves and mace. Sauté for a few seconds. 

          Add the chopped veggies and all the dry spices. Sauté for 2-3 minutes. Add the drained rice and mint-coriander leaves. Continue to stir fry for 2 more minutes.

         Add water and green chilies. Pressure cook for 2 whistles. Switch off the flame and allow it to rest for awhile before opening the lid of the cooker. 

          Garnish with chopped nuts, fried onion and coriander leaves. Serve it hot with raita and some side dish.

Cauliflower Korma

          Korma in general is a very popular side dish served in many restaurants. It is prepared with mixed veggies or any single veggie and differs from one region to the other. Yoghurt, coconut or cashew paste is used for the base gravy. 

         So let me share my version of a Korma made with cauliflower. This yummy preparation can be served either with pulao, jeera rice, poori, paratha, chapatti, etc. In the South it is often relished with appam, idiyappam or biryani. 

• 1 medium size cauliflower, cut into florets
• 3-4 tbsp. oil
• 2 bay leaves
• 1" cinnamon stick 
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds 
• 1 onion
• 1" ginger
• 3-4 garlic cloves
• 1 tomato
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. garam masala powder
• 1 tsp. sugar (opt)
• 1 tsp. kasuri methi (dry fenugreek leaves). crushed
• 1/2 cup yoghurt
• 1 tsp. ghee
• coriander leaves to garnish

          Blend the onion, ginger, garlic and tomatoes to a smooth paste. Keep aside. Heat 2 tbsp. oil in a pan and fry the cauliflower florets till light brown in colour. Drain and keep aside. 

          Heat remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.

          Now add the ground paste and sauté till the oil separates. Add all the dry spices (except garam masala) kasuri methi, sugar and yogurt. Mix well and continue to stir fry till it leaves the sides of the pan. 

          Add the fried cauliflower and 1/2 cup water. Cover and cook on a low flame till done. Add the garam masala and ghee. 

          Stir and switch off the flame. Keep it covered for 2-3 minutes. Garnish with coriander leaves and serve as a side dish with rice or chapatti. 

         

       

Aloo Gobi Palda (Potato-Cauliflower in Yoghurt Sauce - Himachal / Pahari Style)

          This particular dish comes from the Chamba region of Himachal Pradesh. It is extremely easy and a simple recipe where potatoes and cauliflower are cooked in a yoghurt and rice flour based gravy. In simple term it is their form of kadhi in a thicker avatar. 

          It has a mild flavor, coming from the use of cardamom powder in particular and mustard oil. It can be made both in the dry form or gravy form, which can either be relished as a side dish with steamed rice or chapattis.

• 1 medium size cauliflower, cut into florets 
• 1-2 potatoes, cubed
• 2 tbsp. mustard oil
• 1-2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds 
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, grated
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 cup yoghurt, beaten
• 1 tbsp. rice flour
• 1/4 tsp. cardamom powder
• 1 tbsp. coriander leaves, chopped

            Mix together yoghurt, rice flour and cardamom powder. Keep aside. 

            Heat oil in a pan and temper with cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds.

            Add the onion, ginger and garlic and sauté till light brown. 

            Now add the cauliflower, potatoes, salt, turmeric powder and green chilies. Mix everything well and cook, covered, on a medium flame till they turn soft.

           Sprinkle water and continue to stir at intervals till done. Now add the yoghurt mix and simmer further till it thickens. 

          Switch off the flame and garnish with coriander leaves. Serve as a side dish with any form of rice or Indian bread.