You probably have tried many recipes of cauliflower but have you ever tried creamy coconutty delicacy of cauliflower? Today’s recipe is kind of modern, which I found from a national newspaper of Bangladesh. Thank you Prothom Alo for this amazing recipe!
We need quite a handful of ingredients for this recipe, for example, coconut milk, few spices like cumin, coriander, chili etc. However, all these ingredients are very common in the kitchen and easy to find in local supermarket.
First thing to do is to cut the cauliflowers in medium florets and coat with salt and turmeric powder. I have washed and pat dried cauliflower very well before coating them.
Now, in a medium deep pot, where we would be cooking the whole meal, heat vegetable oil in medium temperature. When warm, add coated cauliflower florets and fry until they are golden brown outside. We don’t need to cook them at this point, just to shallow fry them to increase the taste.
While cauliflowers are being roasted, peel and cut potatoes in big cubes.
When cauliflowers are nicely fried and golden brown, take them out from pan and keep aside.
Now, in the same pot, add whole cumin seeds, bay leaves and dry chili and cook for about a few seconds until they start release nice fragrance.
Then add potatoes, turmeric and salt to the pan and continue to stir in medium heat. We need to fry the potatoes until they look nicely roasted.
When potatoes are roasted, add green chili, ginger paste, coriander, cumin and chili powder to potatoes. Keep stirring and cooking until the spices lose their raw flavors and starts separating from the oil.
Then its time to add just enough water to cook the potatoes. I have added about 100m of water and covered the pot with lid. Let the potatoes cook until they absorb all water and got soften.
Add cauliflower and 100ml of water to the pan. Let the cauliflower simmer for a while and soak the spicy flavor before adding the coconut milk.
When cauliflower got slightly cooked, add coconut milk to the pan. I have only added the top fatty white part of coconut milk, not the water part, as I have added normal water before. But you prefer, you can directly add coconut milk without adding extra water and let the cauliflower simmer in the sauce. However, I personally don’t prefer to cook with coconut milk for long time, as they tend to get burn at the bottom. That’s why I have cooked all the vegetable and then added coconut milk. After adding coconut milk, cover the pot for 2 to 3 minutes in medium heat, not more than that. Let the flavor absorb by the veggies.
So the creamy cauliflower coconut is ready! See how nice and creamy they look! At the end, sprinkle some gorom moshla powder. It will add a really rich flavor to the dish!
I really loved this dish with hand made whole wheat flat bread! But, as usual, you can eat this with plain rice, polao or even with tortilla!
| Recipe: 5-6 Serving Prepping time: 5 minutes, Cooking time: 30 minutes |
| Ingredients: Vegetables 1 big head of Cauliflower 2 medium Potatoes Spice and Condiments 1 can Coconut milk or Coconut paste 40ml Vegetable Oil 1tsp Cumin Seeds 2 Bay leaves 2 Dried Chili 2 Green Chili 1tbs fine Salt 1tsp Turmeric powder 1tsp Coriander powder 1tsp Cumin powder 1tsp Chili powder 1tsp Ginger Paste (or Ginger powder) Gorom Moshla to sprinkle |
| Instruction 1. Wash cauliflower and pat them dry. Cut into medium florets and coat with turmeric powder and salt. 2. Heat 2 table spoon of oil in a wok or medium pot. Shallow fry cauliflower until they are golden. Set them aside. 3. Add cumin seeds, bay leaves, dried chili and let them cook until they release fragrance. 4. Then add potatoes and turmeric powder and fry/cook them until they are nicely roasted. 5. Now add green chili, ginger paste, chili, cumin and coriander powder. Let the spices cook for 5 minutes (or up until the oil starts to separate and float). 5. Add 100ml or just enough water to cook potatoes. Cover and simmer until potatoes are 80% soft and they absorbed all water. 6. Add fried cauliflower and give them a light stir until they are mixed well with cooked spice. Add 50ml water, cover and let them cook for few minutes. 7. Finally add coconut milk or coconut paste and simmer curry til the gravy is in desired consistency. Check salt and add more if needed. At last, sprinkle gorom moshla to the top! Serve with rice, polao or flat bread! |
Vegan Bangla 