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Photo of Phulcopir Roast in Bengali Style by Sangeeta Basak at BetterButter

Phulcopir Roast in Bengali Style

Sangeeta Basak
0 minutes
Prep Time
30 minutes
Cook Time
5 People
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ABOUT Phulcopir Roast in Bengali Style RECIPE

Phulcopir roast is a famous bengali cauliflower dish which you can serve it with roti,paratha,or any kind of indian bread or with any kind of rice also.It is a dish which is made without onion and garlic.

Recipe Tags

  • Veg
  • Easy
  • Festive
  • West Bengal
  • Frying
  • Sauteeing
  • Main Dish
  • Vegan

Ingredients Serving: 5

  1. cauliflower (florets blanched)-1 medium
  2. Green peas(blanched)-3/4 cup
  3. cashew nut paste-2 tablespoon
  4. coconut paste-3 tablespoon
  5. poppy seed paste-2 tablespoon
  6. curd-1/3 cup
  7. Green chilli paste-1 tablespoon
  8. ginger paste-1.5 tablespoon
  9. Kashmiri red chilli powder-1 tablespoon
  10. Turmaric powder-1 teaspoon
  11. salt to taste
  12. sugar-1 tablespoon
  13. ghee-2 tablespoon
  14. oil-6 tablespoon
  15. Garam masala-1 teaspoon
  16. Green cardamom powder-1 teaspoon
  17. Whole masala for tempering,
  18. Green cardamom-4-5 pods
  19. cinnamon stick-2-3 small pieces
  20. bay leaves-2-3 numbers
  21. cumin seeds-1 teaspoon


  1. Take oil in a pan.Allow it to heat.
  2. Fry all the blanched cauliflower until it becomes light brown.Keep it aside.
  3. Add 1 tablespoon ghee in it and allow it to melt.
  4. Add all whole masala in it.Let it crackle.
  5. Add ginger and green chilli paste and saute until its raw flavour is gone.
  6. Add blanched green peas saute.
  7. Add poppy seed paste,coconut paste,cashew nut paste.Saute for 3-4 minutes.
  8. Beat the curd and add into masala.
  9. Add turmeric powder and kashmiri red chilli powder.
  10. Season with salt and sugar.
  11. Cook the masala until oil is not coming out.
  12. Then add fried cauliflower. Stir it.
  13. Let it cook for 5 minutes in low heat.
  14. Finally add garam masala powder, green cardamom powder and leftover ghee.
  15. Switch off the flame.Serve it as it is.

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Neha Dhingra
Neha Dhingra   Sep-12-2017


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