Name: Roasted Cauliflower in Bengali Style recipe by Koyeli S. at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Cauliflower: 1 (big); Tomato (diced): 1/2 cup; Ginger Paste: 1 teaspoon; Cashew nut Paste: 3 tablespoons; Curd: 1/3 cup; Cumin Powder: 1/3 tablespoon; Coriander Powder: 1/3 tablespoon; Turmeric Powder: 1/3 tablespoon; Kashmiri Red Chili Powder: ½ tablespoon; Garam Mashala powder: 1/2 teaspoon; Cumin Seeds: 1/3 teaspoon; Bay Leaf: 2; Ghee or Refine Oil: to cook; Sugar: 1/2 teaspoon; SALT: TO TASTE

ABOUT Roasted Cauliflower in Bengali Style RECIPE

I learnt this recipe from my mother. I usually cook it for any special occasion and it is a must have in any day during Durga Puja at my kitchen! Try once, I think you will love it

Ingredients Serving: 4

Cauliflower: 1 (big)
Tomato (diced): 1/2 cup
Ginger Paste: 1 teaspoon
Cashew nut Paste: 3 tablespoons
Curd: 1/3 cup
Cumin Powder: 1/3 tablespoon
Coriander Powder: 1/3 tablespoon
Turmeric Powder: 1/3 tablespoon
Kashmiri Red Chili Powder: ½ tablespoon
Garam Mashala powder: 1/2 teaspoon
Cumin Seeds: 1/3 teaspoon
Bay Leaf: 2
Ghee or Refine Oil: to cook
Sugar: 1/2 teaspoon
SALT: TO TASTE

Instructions

Separate each flower from the cauliflower. Wash very well and keep them aside.
Mix the cashew paste, curd and a pinch of salt to make a smooth paste. Keep it aside.
Mix the turmeric, coriander, cumin and kashmiri chili powder with a pinch of salt and water to make a smooth paste and keep it aside, too.
Heat ghee/oil in a kadai. Add the cauliflowers in it. Add salt and ¼ teaspoon of turmeric powder. Fry it for 1-2 min. Remember, cauliflowers remain whitish and don’t let them golden or brown. Keep the cauliflowers in another utensil.
In the same oil, add the bay leaves and cumin seeds one by one in it and fry it until it becomes brown.
After 1-2 min. add the ginger paste and fry for 1 min.
Now, add the tomatoes and let it cook till it starts oozing water.
Add the paste of turmeric, coriander, cumin and kashmiri chili powder, salt and sugar in it and mix very well. Cook for 3-4 min.
When the oil become separate from the gravy, add little of water, the cauliflowers, the paste of cashew and curd and mix very well. Cook for 3-5 minutes until the oil separates from the gravy.
Sprinkle some little of water on it and cover the utensil to cook for 5 min.
Off the gas, when the cauliflowers become cooked and add the garam mashala powder. Cover it again for 4-5 min.
Serve hot with Roti or Paratha or Puri or smoked rice.

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