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Thursday, March 22, 2012

Doi phulkopi (Cauliflower in Creamy Yoghurt Sauce)


This is one of the mild Indian foods. The spices are mellowed down with the creamy yoghurt but still retains their aroma and flavor. Since it’s on the sweeter side it works as a good side dish if you have non-Indian friends or family visiting you. Works great with kids as well.


  1. 1 medium sized cauliflower cut into big florets
  2. 1 medium onion
  3. 1clove garlic
  4. 1" ginger
  5. 4,5 green chilies
  6. 2 tbsp. cashew (kaju) paste
  7. 1 tbsp. raisin (kismis) paste
  8. 4 tbsp. thick plain yogurt (curd)
  9. Salt to taste
  10. 3,4 tbsp canola oil ( you can use sunflower or soybean oil as well )
  11. 1 tsp. ghee (clarified butter)
  12. 1 tsp. Bengali garam masala powder
  13. Whole garam masala (1' cinnamon stick, 2,3 green cardamom, 3-4 cloves )


Make a fine paste of onion, ginger, garlic and 2 green chilies.

Wash cauliflower thoroughly and smear them with salt. Heat oil in a wok or kadai and temper with bay leaf, whole garam masala and 2-3 green chilies. As soon as you get the fragrance of garam masala and chilies lower the heat and remove the fried chilies. Keep it reserved for garnishing.

Add cauliflower florets to the fragrant oil and fry them on medium heat for about 3-4 mins. You need to control the temperature of the oil so the color of the florets doesn't change during the process of frying.

Add the masala paste you made above. Sauté cauliflower along with the spices on medium heat till oil separates out. Add half cup of water to it. Season with salt. Let it come to a boil on high heat. Now cover and cook on medium heat till cauliflower is almost done.

In a small bowl mix yoghurt along with cashew and raisin paste. Add this to the cooked cauliflower and mix it. Let it boil for another minute. Sprinkle garam masala powder and finish it off with a spoonful of ghee. Garnish with fried green chilies and keep it covered till you serve. Goes excellent with pulao, naan and parantha.

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