Doi Fulkopi / Cauliflower Yogurt Gravy

Doi Fulkopi

Doi Fulkopi / Cauliflower Yogurt Gravy

Doi Fulkopi / Cauliflower with Yogurt Gravy. Here is another vegetarian dish from the land of Bengal.

There is a general feeling that Bengali cuisine has very less vegetarian options. But I feel whatever vegetarian dishes are available, they are unique. you can check this link for this. This Doi Fulkopi is one such dish. It is a simple, easy to make, tasty & traditional dish that uses cauliflower marinated in curd with spices. The best part is you can make as spicy as you want.

I have used my groundnut curd here as a vegan substitute. However, if you are a non-vegan, you can use normal dairy curd.

Traditionally, this recipe uses quite a bit of oil. But I have used only 1 teaspoon here to make it healthier.

Doi Fulkopi / Cauliflower Yogurt Gravy

Measurements used are standard measuring cups and spoons
Prep Time10 mins
Cook Time25 mins
Marinating time15 mins
Total Time35 mins
Course: Main Course, Side Dish
Cuisine: Bengal
Keyword: Cauliflower, curd, groundnut curd, cashew, khuskhus, poppy seeds
Servings: 5 poeple
Author: Rama G

Ingredients

  • 1½ to 2 cups Cauliflower florets
  • 2 tbsp each poppy seeds (Khuskhus)+ cashews ground to a paste
  • 1 cup groundnut curd (normal curd for non-vegans)
  • 2 green chillies minced finely
  • 1" piece ginger minced finely
  • 1/2 tsp turmeric powder
  • 1 tsp jaggery powder
  • 1/2 tsp salt
  • For Gravy
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala powder
  • 1/2 cup onion paste
  • 1/2 cup tomato paste
  • 1/2 tsp salt
  • For Tempering
  • 1 tsp oil
  • 2 broken red chillies
  • 1 tsp cumin seeds

Instructions

  • Take the curd in a bowl and beat well.
  • Add green chilli, ginger, cashew poppy paste, salt, turmeric powder and jaggery powder and mix well
  • Add cauliflower florets, mix well to see that all florets are coated with the marinate.
  • Leave for 15 to 20 minutes.
  • In the meantime, mix chilli powder, coriander powder, garam masala powder and cumin powder with ¼ cup water and make a paste.
  • Heat oil in a pan and add cumin seeds and red chilli.
  • Once the cumin seeds splutter, add the masala paste and fry for few seconds.
  • Add the onion paste and sauté for few minutes.
  • Add the tomato paste & salt and keep sautéing till the mixture loses raw smell. Add some water if required.
  • Once the masala is well sautéed, add the cauliflower & curd mixture.
  • Add ½ cup water in the leftover marinate and add to the curry.
  • Cover and boil till the cauliflower gets cooked. Takes about 10 to 15 minutes on slow fire. 
  • Garnish with kasuri methi and few slit green chillies. 

Notes

  1. Since we are using very less oil, its advisable to mix the dry masalas in water before adding to the oil to prevent them from burning.
  2. Adjust the seasoning according to your taste levels.
 

Serve Doi Fulkopi with rice or roti

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Welcome to my blog

 

February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.

 

Healthy Eating 🙂

Rama Ganapathy