Poshto Phulkopi/Cauliflower in Poppy seeds Gravy

My Mom used to cook Poshto Phulkopi often at home, this is her recipe, what I’ve learned later. This is a very flavorful, light and delicious vegetarian dish, what can be cooked very easily with simple ingredients. One of my favourite poshto sabji! 🙂

Poshto Phoolkopi
Poshto Phulkopi

Poshto Phulkopi/Cauliflower in Poppy seeds Gravy

Ingredients

  • Cauliflower- 1 (cut into medium florets)
  • Poppy seeds paste- 4-5 tbsp (Wash poppy seeds using a strainer. Grind them using a mixer with 1 or 2 green chilies and some water. The paste will be thick, not watery. So stop the mixer in between and keep adding little amount of water if require. Finally a smooth thick paste will form.)
  • Potato- 2 medium size (Peel and cut into cubes)
  • Peas- 1 handful
  • Onion seeds/kalonji/kalojire- ¼ tsp
  • Turmeric powder- ¼ tsp
  • Salt
  • Mustard oil (preferably)
  • Few slit green chilies
  • Sugar- 1 ½ tsp
  • Fresh coriander leaves- 1 tsp chopped

Method

In a deep frying pan/kadai add water, pour cauliflower florets and give this a quick boil. Don’t boil fully, just give one boil. Remove from heat. Drain and keep aside.

Heat oil in a deep frying pan. Shallow fry the cauliflower florets and potatoes on medium flame until golden in color. Keep aside. Now add some more oil, temper with onion seeds. Once it splutters add the florets, potatoes, peas, poppy seeds paste, chillies, turmeric powder and salt. Mix well. Sauté for 2-3 minutes on medium flame. Now add one cup of water. Mix, cover and cook on low flame. Check and stir in between, cook until the veggies are done. Add sugar, mix well. Cook for 2-3 minutes more. The gravy should be thick, not watery. Remove from heat. Garnish with chopped coriander leaves.

Serve hot with roti or steamed rice. What I feel, Poshto/poppy seeds dishes tastes always better with rice.

Poshto Phulkopi
Poshto Phulkopi

Note:

  • I used a medium sized cauliflower, so the amount of poppy seeds paste was enough for me. If you are using little smaller or bigger cauliflower then adjust the amount of poppy seeds paste accordingly.
  • I use mustard oil mostly for all the Bengali foods what I cook at home, it gives the authentic taste to the dish. But if you want to use any other oil, you can use of course, that is your choice.
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One Comment

  1. ANIL KUMAR RISHI

    I HAVE NEVER TESTED SUCH TYPE OF PHOOLKOPI’S DISH, THANKS FOR SHEARING..

    CHANDRIMA..

    GOD BLESS YOU.

     

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