Chal Kopi – aromatic Cauliflower Curry

This is something I cook every winter and it is one of our most loved recipe. Here big florets of caulifower is cooked with aromatic rice like Gobindabhog. Bengali garam masala is one of the most important ingredient in this dish and the smell of garam masala with the rich smell of gobindabhog rice creates a heavenly experience for your nose first and then for your tastebuds.

Ingredients:
  • Cauliflower – 1, cut into florets
  • Gobindabhog rice – 1/2 cup
  • Tomato – 1,
  • Green peas – a handful
  • Bayleaf, whole garam masala
  • Salt, turmeric, red chilli powder, cumin powder
  • Ginger Paste
  • Mustard oil
  • Sugar – a pinch

Method:

Fry the cauliflower florets with a pinch of salt till golden brown and keep aside. Wash the rice and keep aside.

In the same pan, add some more oil and when it is hot, add whole garam masala and bayleaf. Let it splutter.
Add ginger paste and fry well. Next add all the ground masala like salt, turmeric, red chilli powder and cumin powder. Sprinkle a little water and fry oil.
Add the rice at this point and fry for 3 minutes till it becomes well coated with masalas.
Now add the fried cauliflowers and mix with masala rice mixture. Sprinkle some water and stir it occationally it till the rice is cooked and cauliflower softened.
Now add a chopped or grated  tomato and mix well. You may add the green peas at this moment.
Please keep a check on the water, the dish would be on the drier side and there should not be much gravy onto it. Once the rice and cauliflower is cooked throughly, sprinkle some sugar and you are done. I always add a spoonful of ghee at the end and keep the pan covered for 15-20 minutes to lock the aroma. You may sprinkle some garam masala powder too.
Enjoy this rich dish with pulao or paratha.

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