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Doi Fulkopi / Cauliflower Yogurt Gravy
Measurements used are standard measuring cups and spoons
Course
Main Course, Side Dish
Cuisine
Bengal
Keyword
Cauliflower, curd, groundnut curd, cashew, khuskhus, poppy seeds
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Marinating time
15
minutes
minutes
Total Time
35
minutes
minutes
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
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.
Adjust the seasoning according to your taste levels.