Chaal Kopi Recipe – Bengali Style Cauliflower Stir Fry
Chaal Kopi, a traditional Bengali dish, is a fragrant and flavorful stir-fry combining the richness of basmati or gobindobhog rice with cauliflower and an array of aromatic spices. This dish may not be as widely recognized as other Bengali delicacies, but it remains a cherished comfort food in many households. The marriage of soft cauliflower florets, sweet raisins, crunchy cashews, and a medley of spices creates a well-balanced and delicious side dish. Perfect for those who enjoy experimenting with regional flavors, Chaal Kopi can be served with Bengali Luchi, steamed rice, or lentil dal for a complete meal.
Cuisine: Bengali
Course: Side Dish
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4-6
Ingredients
| Ingredient | Quantity |
|---|---|
| Cashew nuts | 1/4 cup |
| Sultana raisins | 1/4 cup |
| Cauliflower (gobi), cut into florets | 1 whole |
| Basmati rice (or govind bhog rice) | 1/4 cup |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Bay leaf (tej patta) | 1 leaf |
| Cardamom pods/seeds (Elaichi) | 3 pods |
| Cloves (Laung) | 5 cloves |
| Cinnamon stick (Dalchini) | 1-inch stick |
| Ginger, finely chopped | 2-inch piece |
| Garam masala powder | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Tomatoes, finely chopped | 2 whole |
| Green chillies, slit | 2 chillies |
| Cumin powder (Jeera) | 1 teaspoon |
| Coriander powder (Dhania) | 2 teaspoons |
| Green peas (Matar) | 1/4 cup |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Water | 1/2 cup (for cooking rice) |
Instructions
-
Roast Cashews and Raisins
Begin by heating mustard oil in a Kadai or wok. Add the cashew nuts and sultana raisins to the pan. Lightly roast the cashews until they turn golden brown, and allow the raisins to puff up. Once done, set the cashews and raisins aside for later. -
-
Cook the Cauliflower
In the same pan, add the cauliflower florets and stir-fry them with a pinch of salt and 1/2 teaspoon of turmeric powder. Sprinkle some water over the cauliflower and cover the pan. Cook for 3-4 minutes until the cauliflower is tender and slightly roasted. Once cooked, set the cauliflower aside. -
Prepare the Spices
Heat some mustard oil in a clean pan. Once hot, add the cumin seeds, bay leaf, whole cardamom pods, cloves, and cinnamon stick. Roast the whole spices for a few seconds until their aromas are released. Add the finely chopped ginger and slit green chillies, sautรฉing for an additional minute. -
Toast the Rice
Next, add the drained basmati rice to the pan. Stir it for 3-4 minutes until the rice becomes slightly crisp and golden. -
Cook the Masalas
Once the rice is toasted, add the finely chopped tomatoes, cumin powder, coriander powder, the remaining turmeric powder, sugar, and salt. Sautรฉ the mixture for another 2-3 minutes until the tomatoes soften and the spices are well blended. -
Cook the Rice
Pour in the water and cover the pan. Let it simmer and cook until the rice becomes fluffy and all the water is absorbed. -
Combine the Cauliflower and Rice
Once the rice is fully cooked, gently fold in the roasted cauliflower, green peas, and garam masala. Stir well to combine all the ingredients, ensuring the spices are evenly distributed throughout the dish. -
Finish and Serve
Add the cashew nuts and raisins to the rice mixture and give it one final stir. Transfer the Chaal Kopi to a serving bowl.Serve this aromatic Bengali-style cauliflower stir fry hot, accompanied by Bengali Luchi or steamed rice and Bengali-style Lau Die Tetor Dal (lentil curry). A side of sliced vegetable salad complements this dish perfectly.
Tips for the Best Chaal Kopi:
- Rice Type: The use of basmati or gobindobhog rice elevates the dish. The latter is a short-grain Bengali rice known for its fragrance and soft texture when cooked.
- Adjust Spice Levels: If you prefer less heat, reduce the number of green chillies used in the recipe.
- Cashew and Raisin Addition: Adding cashews and raisins to the dish provides a delightful contrast in texture and a hint of sweetness, enhancing the overall flavor profile.
- Mustard Oil: Traditional Bengali cooking often uses mustard oil, which imparts a unique sharpness and richness to the dish.
Chaal Kopi is a delightful and comforting side dish that captures the essence of Bengali home cooking. It brings together the simplicity of cauliflower with the aromatic flavors of spices and the rich texture of basmati rice. This dish is perfect for family meals and gatherings, offering a unique taste of Bengali culinary tradition.
