Poshto Phoolkopi Recipe (Cauliflower & Potato in Poppy Seeds Gravy)
Poshto Phoolkopi is a traditional Bengali dish, known for its rich and aromatic poppy seeds gravy. This vegetarian curry features a delightful combination of cauliflower (gobi) and potatoes (aloo), making it hearty and satisfying. The addition of mustard oil and kalonji (onion nigella seeds) imparts an authentic flavor that pairs perfectly with steamed rice. For a complete Bengali experience, feel free to add peas (fresh or frozen), though the main stars of the dish are the cauliflower and potatoes. The thick, flavorful gravy gives this dish its signature taste, and it is sure to become a favorite in your culinary repertoire.
Whether you’re exploring Bengali cuisine or simply in the mood for a comforting vegetarian meal, Poshto Phoolkopi is an easy-to-make yet richly satisfying dish that will delight your taste buds.
Cuisine: Bengali
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower (gobi) | 1, cut into florets |
| Potatoes (Aloo) | 2, peeled and diced |
| Poppy seeds | 5 tablespoons |
| Green Chillies | 7, whole |
| Kalonji (Onion Nigella Seeds) | 1 teaspoon |
| Green Chillies (slit) | 2 |
| Mustard oil | 2 tablespoons |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
| Sugar | 1 teaspoon |
| Coriander (Dhania) Leaves | 1 tablespoon, chopped (for garnish) |
Preparation Time
10 minutes
Cooking Time
20 minutes
Instructions
-
Prepare the Vegetables:
Begin by bringing a saucepan of water to a boil. Add a pinch of salt and the cauliflower florets and diced potatoes. Let them cook for 3 minutes. Once done, drain the water and set the vegetables aside. -
Fry the Vegetables:
Heat 1 tablespoon of mustard oil in a heavy-bottomed pan. Add the cauliflower florets and diced potatoes to the hot oil. Fry them until they turn golden brown, making sure to stir occasionally to ensure even cooking. Once done, remove the vegetables from the pan and set them aside. -
Make the Poppy Seed Paste:
Rinse the poppy seeds under water to remove any impurities. In a blender, combine the poppy seeds and 7 green chillies, adding a small amount of water at a time, and grind the mixture into a smooth paste. Set this paste aside. -
Prepare the Gravy:
In the same pan, add the remaining mustard oil. Once the oil heats up, add the kalonji (onion nigella seeds) and the slit green chillies. Allow them to splutter for a few seconds to release their aroma. -
Combine the Ingredients:
Add the fried cauliflower and potatoes back into the pan. Stir well to coat the vegetables in the mustard oil and spices. Season with salt to taste, followed by the turmeric powder and the freshly made poppy seed paste. Mix everything thoroughly. -
Cook the Curry:
Cover the pan and allow the curry to simmer for about 5 minutes. If the gravy becomes too thick, add a small amount of water, but aim to keep the curry on the thicker side for the best texture. -
Add the Final Touches:
Stir in the sugar to balance the flavors. Give everything a good mix and turn off the flame. -
Garnish and Serve:
Garnish with chopped coriander leaves for a fresh burst of flavor. Your Poshto Phoolkopi is now ready to serve.
This dish is perfect when paired with Bengali Chapor Ghonto and Bengali Luchi for a satisfying and authentic Bengali lunch experience. Ideal for family gatherings or a cozy weekend meal with friends, this flavorful cauliflower and potato curry will surely be a hit!
Enjoy the richness of Bengali cuisine and savor the delightful taste of Poshto Phoolkopi!
