Doi Fulkopi / Cauliflower in a creamy yogurt sauce

Doi Fulkopi is another cauliflower curry in a creamy yogurt sauce. And what best season it would be make this curry rather than this one..when fresh cauliflowers are everywhere. Tempered with whole garam masalas and cooked with ghee this curry has all what we need. A soupy thin gravy with a hint of sweetness, Doi Fulkopi is the ultimate winter comfort food, where you don’t have to cook too much and yet the pot will be full of aromatic bombs.

I made this curry pure vegetarian way. But if you have no such restriction just replace the tomatoes with onion and add garlic along with ginger. To give a little more kick add some fried prawns to make this Doi Fulkopi a little more desirable to everyone. Cashew nuts is a option. A just added then because I had a big box of them..and I have to finish that before we go for the holiday.

Sprinkle turmeric powder, red chilli powder and salt over the cut cauliflower and potatoes.

Shallow fry the caulflowers until golden.

Shallow fry the potatoes until golden.

Temper the ghee / oil with whole garam masalas and add chopped tomatoes to them and cook till the oil separates.

Then add the minced ginger,

Put off the flame and add the whisked yogurt.

Then add the dry spices, sugar and salt.

Add water and green chillies (optional).

Next add the fried cauliflower and potatoes.

When the cauliflowers are almost cooked add the green peas and garam masala powder, and simmer till the peas are soft and cooked.

I am feeling rather let down these days without any reason and just want to go home as soon as I can. But tickets are booked on a particular date and its a long way when I will actually board on to the plane heading for Dubai and then to Kolkata from there.  I just can’t wait any more. But before that I have a bashing New Year’s party to attend. As I said earlier we are going to stay at a beach resort this time. Well...I have never been to a beach party before...and that too a New Year party. I am just keeping my fingers crossed!!

Doi Fulkopi / Cauliflower in a creamy yogurt sauce

Serves 4

Ingredients:

1 large cauliflower

1 medium potato – peeled and cubed

3 tomatoes – chopped

½ cup thick yogurt

½ inch stick of ginger – minced

A handful of green peas

A handful of fresh coriander leaves – chopped

1 medium cinnamon stick

3 cloves

3 green cardamoms

1 bay leaf

2 tsp turmeric powder

3-4 tsp red chilli powder

2 tsp dry roasted and ground cumin and coriander seeds

2 tbsp of white oil / ghee

A handful of cashew nuts (optional)

A pinch of sugar

Salt

Method:

Sprinkle a little turmeric powder and red chilli powder over the cut cauliflower and cubed potatoes. Mix them well so that each of the pieces are well coated with the spices.

Heat oil in a kadai and shallow fry the cauliflower and potatoes in small batches till they are nicely golden. Once done, take them out of the kadai / pan and keep aside.

In the residue oil or ghee add the cinnamon stick, cloves, green cardamoms and bay leaf. Saute them for half a minute or until the ghee / oil is aromatic.

Next add the chopped tomatoes to them and cook till the tomatoes are all mushy and oil starts to separate.

When the tomatoes are all cooked add the minced ginger to them and mix well.

Put off the flame and whisk the yogurt to make it smooth. There should not be any lumps.

Add the sugar, salt, turmeric powder, red chilli powder, cumin and coriander powder and mix well.

Put the flame on low and slowly cook the yogurt for 3-4 minutes.

Now add ½ cup of water to them and throw in the fried cauliflower and potatoes.

Put cover and cook them for another 3 minutes. Since the potatoes are already fried they will not take long to get cooked.

After 3 minutes take off the lid and add in the green peas, cashew nuts and garam masala powder.

Simmer on medium flame till the grean peas are cooked and the gravy reaches your desired consistency.

Taste and adjust the seasoning and sprinkle fresh coriander leaves over them.

Give a good stir and put off the flame.