Cauliflower Curry in Sweet & Tangy Yogurt Gravy

After the sweaty and uncomfortable long season of summer in India, the relieving and short lived winter ushers in. It brings along with itself a host of seasonal and colourful vegetables. One such vegetable that we eagerly wait for is the versatile and tasty cauliflower. Although it is now available almost the year round, but the ones you get during the winter have a distinctive taste that lingers long after you have had it.  

The recipe below is recommended to be made with the seasonal cauliflowers for the best taste. 

Popularly known as 'Phulkopi Roast' in Bengal, this dish is a speciality among most restaurants serving Bengali cuisine. It's semi thick gravy makes it a perfect accompaniment with both steamed rice and chapatis. Try it at special occasions to win the hearts of your guests or just make it to spice up your regular day. 

Cauliflower in Sweet & Tangy Yogurt Gravy

Ingredients 

1 Big Cauliflower (cut into florets)

Refined Oil

Ghee (1 tablespoon)

Garam Masala Powder

Cumin Seeds

Coriander Powder

Ginger Paste (1 tablespoon)

Chilli paste (half teaspoon)

1 Bay Leaf 

Salt to taste

Sugar (3 teaspoons)

Yogurt (1 cup)

Tumeric Powder (half teaspoon)

Almond or cashew paste (2 teaspoons)

Raisins (8 to 10 pieces)

Procedure

1. Soak the almonds or cashews for 20 minutes before you start cooking. Grind the soaked nuts into a fine paste and keep aside for later use.

2.Boil water in a thick bottomed pan and add salt to it. Drop in the washed cauliflower florets and let it boil for 2 minutes. Drain and keep aside. 

3. Heat oil in a kadai and fry the cauliflower with a salt and tumeric powder. When they have browned a little, remove from heat and keep in a separate vessel. 

4. Make a paste mixture with the ginger paste, chilli paste, coriander powder and little water. Now re-heat the kadai with some more oil in it. Add cumin seeds, bay leaf and the paste mixture. Fry on low flame and keep adding splashes of water to avoid it from charring. 

5. Now add the nut paste along with smoothly whisked yogurt. Keep stirring to avoid the yogurt from splitting. Add salt. Remember to keep the flame low. Keep adding water in very little amounts to prevent the masala from sticking to the kadai. After the raw smell of ginger has gone, drop in the fried cauliflowers, sugar and raisins. And add a cup of water if you want the gravy to be thick. If you want the gravy to be on the thinner side add one and half cups of water. Cover with lid and cook.

6. When the gravy reaches the desired consistency, add ghee and garam masala powder. Check for salt and sugar. Adjust seasoning if needed. The dish should be a balance of sweet and tangy taste.

7. Serve hot with steamed rice or chapatis. Bengalis also enjoy it with plain paranthas.