Recipe- Perfect For Dinner Cauliflower Curry

Bengali style kosha mangso is also a popular dish. The term kosha means a dish which is prepared slowly over the low to medium flame. That is why, it needs time to cook. Every Bengali knows about such dishes. The gravy would be thick to dry. So whenever I heard about kosha mangso or kosha fulkopi then like anybody else I expect luchi/poori or paratha or naan along with such dish.

Ingredients

1 medium size cauliflower head, fulkopi, cut into small pieces
200 gm potato, cut into pieces
⅓ cup green peas (matar suti/ karai suti)
2 large size onion
2 large size tomato
1 inch ginger
1.5 teaspoons cumin, whole
2.5 teaspoons red chilli powder
2.5 teaspoons turmeric powder
2 teaspoon coriander powder
1 teaspoons cumin powder
1.5 teaspoons garam masala
Salt to taste
2 tablespoons mustard oil
1 cup water
Handful fresh coriander leaves, for garnishing, optional

Method

- Cut onion, ginger & tomato into small pieces (you can make paste separately)

- Heat mustard oil in a cooking pot and add whole cumin seeds

- Add ginger, onion & tomato pieces and sprinkle salt to taste

- Stir and cook till the mixture releases oil and color turns into dark red

- Now add all spices (red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala) mix with all spices, stir properly

- Then add potatoes and cook over low flame for 5 minutes

- Now add cauliflower pieces and green peas and mix all
Cook over medium flame for another 5 minutes

- Then pour water and stir gravy properly and boil for next 5 minutes over medium flame

- Cook till gravy almost dried up, then add fresh coriander leaves (optional) switch off the flame

- Serve hot with paratha/poori/roti/naan.