Shada fulkopir torkari or dudh fulkopi
A mild cauliflower dish with a milk and cashewnut paste based gravy
Recipe Author: Madhushree
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6 people
- 2 nos medium cauliflowers cut into medium florets
- 2 tsp Ginger Paste preferably fresh ginger paste
- 2 tbsp refined oil
- 1/2 inch cinnamon stick
- 3 nos green cardamom
- 4 nos cloves
- 1 no bay leaf
- 4 nos green chilies
- 4 tbsp cashew paste
- 1 1/2 cup Milk
- 2 tbsp fresh cream
- pinch of sugar
- salt as per taste
In a frying pan, heat the oil and add bay leaf, cardamon, cinnamon and couple of green chilies.
When the spices have a bit of colour, add the cauliflower florets. Add salt and toss them around.
Now simply cover and cook the cauliflower in its own juices. After 10 minutes, when the cauliflower has become a bit soft, add the ginger paste.
Now pour the milk and cook the cauliflower in the simmering milk. Do not turn up the heat otherwise the milk might spill. Just keep the heat to low and cover and from time to time, cover and cook the cauliflower.
Once the florets have become soft, add the cashew paste and sugar. Cook for further 5 to 6 minutes for the raw smell of the cashew to go off.
Check the seasoning, drizzle the fresh cream and finally add a couple of split green chilies for flavour.
Serve it with rice or roti or luchi or paratha. It goes well with anything.