…durga puja special recipe…
phulkopir dum or dum cooked cauliflower
This dish was inspired from doi / yogurt and phulkopir milmish I had at Aheli on one of the occasion. It was wonderful to taste and I have tried to recreate the some of it.
Cauliflower (small): 1
Hung Curd (beaten): 1 cup
Cumin seeds: 1 tsp
Ginger paste: 2 tsp
Red chilli paste: 1 tsp
Cumin paste: 1 tsp
Tomato puree: ½ cup
Garam masala (dry roast cinnamon, cloves, cardamoms and peppercorns, ground them finely): 1 tsp
Salt and sugar to taste
Bay leaves: 1 or 2
Oil : 2 tbsp
Ghee (clarified butter): 1 tsp
Method to prepare: Cut the cauliflower into medium-sized florets and blanch the florets in warm water with salt for few minutes. Drain the water and make them completely dry.
In a mixing bowl, beat the hung curd (without any water) and mix well with red chilli and cumin paste. Marinate the cauliflower in this mix for an hour. Leave in the marinate one or two bay leaves for enhancing the aroma.
Heat some oil in a pan and temper it with cumin seeds. Add the ginger paste and fry till its rawness goes off. Add the garam masala and fry till it leaves its aroma. Stir in the tomato puree and saute for few more minutes. Now add the cauliflower along with its marinade. Mix well, adjust the salt and sugar. Cover well and cook in dum in a low flame for 15-20 minutes or till done. This dish will not have any gravy but cauliflowers will look tenderly cooked absorbing all the spices and its aroma. Add a teaspoon of ghee just before serving and serve the hot phulkopir dum with luchi or pulao.
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