Bengali Phool Gobhir Paturi Recipe (Cauliflower & Potatoes with Poppy Seed Paste)
Bengali Phool Gobhir Paturi is a savory vegetarian dish from the heart of Bengal, where cauliflower and potatoes are cooked together in a fragrant poppy seed paste. This comforting curry is full of flavors, with earthy potatoes, tender cauliflower, and a creamy, mildly spicy poppy seed paste that ties everything together. It’s an easy-to-make dish that pairs beautifully with roti, chapati, or steamed rice, making it the perfect addition to any lunch spread.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) – cubed | 1 cup |
| Cauliflower (Gobi) – cut into florets | 2 cups (approximately half of a large cauliflower) |
| Cumin seeds (Jeera) – black | 1 tablespoon |
| Poppy seeds | 3 tablespoons |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Green Chillies (adjust to taste) | 4 |
| Sunflower oil | 1 tablespoon |
| Salt | 1/2 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Bengali
Course: Lunch
Diet: Vegetarian
Instructions
-
Prep the Ingredients:
Start by cubing the potatoes and breaking the cauliflower into small florets. Set these aside along with the other ingredients.
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-
Blanch the Cauliflower:
In a small saucepan, add water and bring it to a boil. Once boiling, add the chopped cauliflower florets. Let them cook in the boiling water for about 5 minutes, then drain the water and set the cauliflower aside. -
Cook the Vegetables:
Heat a shallow frying pan or skillet on medium heat. Once the pan is hot, add the sunflower oil. Once the oil is warm, add the black cumin seeds (jeera) and fry them for about 2 minutes, until they release their fragrance. -
Add the Vegetables:
Add the prepared cauliflower florets and cubed potatoes to the pan. Sprinkle in the turmeric powder and salt, then cover the pan with a lid. Let the vegetables cook over medium heat, stirring occasionally to ensure even cooking. If needed, sprinkle a little water to prevent the vegetables from sticking to the pan. Stir the mixture gently to keep everything from burning, cooking until both the potatoes and cauliflower are tender. Be careful not to overcook the cauliflower, as it will turn mushy. -
Prepare the Poppy Seed Paste:
While the vegetables are cooking, soak the poppy seeds in a cup of water for about 5 minutes. Once softened, drain the water and grind the poppy seeds along with the green chilies to form a smooth paste. -
Combine the Poppy Seed Paste:
Once the potatoes and cauliflower are cooked, add the freshly prepared poppy seed paste to the pan. Mix everything well to ensure the paste is evenly incorporated into the vegetables. Let the mixture simmer for another 5-7 minutes, allowing the raw taste of the poppy seeds to cook off and the flavors to blend. -
Final Touches:
Once the dish is cooked and the raw smell of the poppy seeds disappears, remove the pan from heat. -
Serve:
Serve the Bengali Phool Gobhir Paturi hot, paired with freshly made roti, chapati, or as an accompaniment to steamed rice.
Tips for Perfecting Bengali Phool Gobhir Paturi:
- Vegetable Cuts: Try to keep the cauliflower florets uniform in size for even cooking. Similarly, cut the potatoes into medium-sized cubes.
- Green Chili Adjustments: Adjust the amount of green chilies according to your spice preference. For a milder flavor, reduce the number of chilies.
- Don’t Overcook the Cauliflower: Cauliflower should remain tender yet slightly firm for the best texture. Overcooked florets will become mushy and lose their vibrant texture.
- Alternative Cooking Method: You can also cook this dish in a pressure cooker. Add everything, including the poppy seed paste, and cook under pressure for 1-2 whistles, keeping the heat low to avoid overcooking.
Bengali Phool Gobhir Paturi is a delightful and wholesome dish that brings the flavors of Bengal to your table with minimal effort. The rich taste of the poppy seed paste elevates the simple ingredients, creating a fragrant and flavorful curry that pairs well with flatbreads or rice. Enjoy this simple yet delicious vegetarian recipe, perfect for lunch or as a side to your dinner!
