Phool Gobhir Paturi
November 20, 2012

A typical Bengali preparation of Cauliflower cooked with poppy seed paste and kalonji

Cuisine Bengali
Course Main Course
Serves 4
Method Stovetop
Difficulty Easy
Cook Time 30  minutes
  • Cuisine Bengali
  • Course Main Course
  • Serves 4
  • Method Stovetop
  • Difficulty Easy
  • Cook Time 30  minutes
Ingredients
cauliflower (big)
1  
mustard oil or cooking oil
6   tablespoon
potatoes (medium size)
2  
kala zeera or kalonji
1/2   teaspoon
green chili cut
4  
turmeric powder
1/2   teaspoon
green chili
2  
poppy seed paste
3   tablespoon
salt
1   tablespoon
Instructions

1. Soak 3 Table spoon of poppy seed in warm water for 15 minutes. Drain out excess water. Add Salt (to taste), 2 Green Chillis and blend to fine paste. Also, get the kalonji and the rest of green chilli available.

2. Cut Cauliflower and potato into medium cubes. Also, cut 2 green chillis length wise.

3. Heat Oil for 2 mins in a deep frying pan or kadai an add Kalonji (Kala Jeera).

4. Add cut potatoes and fry for 2 mins under medium flame.

5. Add the cut cauliflower and then add Turmeric powder (1/2 tea spoon) and salt (1 tablespoon).

6. Stir the content and mix well.

7. Turn the heat to low, Cover the deep pan or kadai with a lid and cook for 15-20 minutes stirring occasionally.

8. Add Poppy Seed paste and mix it well. Cover the Kadai with lid and allow cooking under low flame for anther 20-25 minutes.

9. Add Salt to taste