Methi Phulkopi
This is an extremely rapid dry cauliflower preparation that can be eaten with rotis or naans
Preparation
Sprinkle cauliflower florets with a pinch of turmeric and salt.
Beat doi (curd) with red chilli powder, kasuri methi, and salt.
Cooking
Heat oil in kadai. Fry cauliflowers till golden brown. Keep aside.
To the same oil, add jeera seeds and 2 green chillies. Fry till seeds splutter.
Add onion and ginger. Fry for 3 minutes till the onions become soft..
Add beaten doi (curd) and fry well medium heat for 2 minutes till oil separates.
Then add fried cauliflower, tomatoes and mix
Turn heat to low, cover and cook for 7-8 min until cauliflowers are cooked and oil comes to the surface. Water is not required but if masala becomes too dry, then add as little as possible.
Garnish with 2 green chillies.
Serving Suggestions
Serve hot with roti/naan.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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