Sabji

Phulkopi Roast

Name: Phulkopi Roast
Prep time: 20 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: Cauliflower/Phulkopi - 1 medium, cut out 8 big; Potatoes - 3 medium, halved; Peas - 3/4 cup,; Onions - 2 medium; Ginger - 0.5 inch; Garlic - 3 cloves; Tomato - 2 medium, finely chopped; Raisin/Kishmish - 2 tbsp; Bay Leaf - 1; Turmeric - 1/4 tsp; Red Chilli powder - 1/2 tsp; Coriander/ Dhaniya powder - 1tsp; Cumin/Jeera powder - 1 tsp; Green Chillies - 2 whole, slit; Cilantro - 1/4 cup, chopped; Sugar - 1/4 tsp; Salt - To taste; Ghee - 1 tbsp; White Oil - 5 tbsp; Coarsely crush the following:; Whole Cumin/Jeera - 1/4 tsp; Whole Peppercorns - 1/4 tsp; Cinnamon - 1 inch; Green Cardamom - 3; Cloves - 4; Kalonji - 1/2 tsp; Preparation; Boil cauliflower florets for 3 minutes with Boil potatoes for 5 minutes with salt. Drain; **Grind onions, ginger, and garlic together.**

★ ★ ★ ★ ★

Be the first to rate this recipe!

Cauliflower florets and potatoes in a rich, slow-cooked gravy with raisins. This festive Bengali preparation is perfect for special occasions.

Cauliflower/Phulkopi - 1 medium, cut out 8 big
Potatoes - 3 medium, halved
Peas - 3/4 cup,
Onions - 2 medium
Ginger - 0.5 inch
Garlic - 3 cloves
Tomato - 2 medium, finely chopped
Raisin/Kishmish - 2 tbsp
Bay Leaf - 1
Turmeric - 1/4 tsp
Red Chilli powder - 1/2 tsp
Coriander/ Dhaniya powder - 1tsp
Cumin/Jeera powder - 1 tsp
Green Chillies - 2 whole, slit
Cilantro - 1/4 cup, chopped
Sugar - 1/4 tsp
Salt - To taste
Ghee - 1 tbsp
White Oil - 5 tbsp
Coarsely crush the following:
Whole Cumin/Jeera - 1/4 tsp
Whole Peppercorns - 1/4 tsp
Cinnamon - 1 inch
Green Cardamom - 3
Cloves - 4
Kalonji - 1/2 tsp
Preparation
Boil cauliflower florets for 3 minutes with Boil potatoes for 5 minutes with salt. Drain
**Grind onions, ginger, and garlic together.**

Preparation

Boil cauliflower florets for 3 minutes with salt. Drain and keep aside.

Boil potatoes for 5 minutes with salt. Drain and keep aside.

Grind onions, ginger, and garlic together.

Cooking

Heat oil in kadai. Fry cauliflowers and potatoes lightly (separately). Keep aside.

Add ghee to oil and heat. To it add bay leaf, sugar, and all ingredients listed to be coarsely crushed.

When the sugar turns brown, add onion+ginger+garlic paste. Fry for 7 minutes or till oil seaparates.

Then add tomato, raisins, turmeric, chilli powder, jeera powder, and dhaniya powder. Fry well on medium heat for minutes till oil separates.

Then add fried potatoes, and cauliflower and mix well. Add about 1/4 cup water, peas, and salt.

Add as little water as possible.

Turn heat to low, cover and cook for 15-20 min until potatoes are cooked and oil comes to the surface.

Garnish with chopped cilantro and green

Serving Suggestions

Serve hot with white rice, pulao, or roti/naan.

Per serving - based on typical ingredient amounts

~184 kcal Calories

~5 g Protein

~24 g Carbs

~9 g Fat

~5 g Fiber

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.

Shop Ingredients & Tools

Items that help make this recipe authentic

Amul Pure Ghee (1L) Authentic Indian clarified butter

→

Organic Turmeric Powder High curcumin, sourced from India

→

Whole Cumin Seeds Essential spice for tempering

→

Cast Iron Kadai Traditional Indian wok for authentic cooking

→

As an Amazon Associate, we earn from qualifying purchases. This helps support SensKitchen at no extra cost to you.

Support SensKitchen

SensKitchen is a labor of love, preserving Bengali culinary heritage since 2006. If these recipes bring joy to your kitchen, consider supporting us to keep this free resource running.

Donation links coming soon!

Every contribution helps us maintain and improve SensKitchen. Thank you for your support!