Doi Phulcopi – Cauliflower with Curd

Season of cauliflower is here, and hubby brought these three cuties. Made a very light  ‘Doi Phulcopi’ or Cauliflower curry with curd. Used minimum oil and didnot fry the cauliflower rather steamed them lightly before marinating  with curd. 


  • Cauliflower – 3, small, cut into florets
  • Green peas – 1/2 cup
  • Potatoes – 2, quartered
  • Onion – 1, sliced
  • Ginger Paste – 1 tbsp
  • Garlic Paste – 1 tsp
  • Green chilli – 5-6 chopped
  • Curd – 1 cup
  • Salt, Sugar, Cumin and Coriander powder
  • Bay leaf
  • Cumin seeds – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Ghee – 1 tbsp
  • Maida – 1 tbsp

Put the cauliflower florets and potatoes in closed vessel with boiling water for 10-15 minutes.


Whip the curd with maida so that no lump is formed. Add salt, sugar, ginger garlic paste, cumin powder and coriander power. Make a smooth paste.


Marinate the blanched cauliflower florets and potatoes with curd mixture and chopped green chilli for 2-3 hours.


Add  a tbsp of Ghee in a pan. When it is hot, add cumin seeds and bay leaf and let it splutter.


Now add the chopped onion and fry till golden brown. Then add the marinated cauliflower along with peas.


Add half cup of water and let it cook covered. When almost done, sprinkle some sugar, if required. Remove from heat and sprinkle some garam masala powder.


Serve with a sprinkle of sesame seeds.