Phulkopir Roast

Ingredients(for 1 medium bowl (approx. 180g))

• 2 cups Cauliflower florets (phulkopi, cut into medium pieces)
• 1 medium Potato (aloo, peeled and cubed)
• 1 large Onion (finely sliced (peyaj))
• 1 medium Tomato (finely chopped (tamatar))
• 1 tsp Ginger paste (ada bata)
• 1/2 tsp Cumin seeds (jeera)
• 1 Bay leaf (tej patta)
• 1/2 tsp Turmeric powder (haldi)
• 1/2 tsp Red chili powder (lal mirch)
• 1/2 tsp Garam masala powder
• to taste Salt (namak)
• 1 tbsp Mustard oil (sarson ka tel)
• 1/4 cup Green peas (matar, optional) - optional
• 1/4 tsp Sugar (chini, optional) - optional
• 1 tbsp Fresh coriander leaves (dhaniya patta, for garnish) - optional

Instructions

1. 1

   Wash and cut the cauliflower into medium florets. Peel and cube the potato. Blanch the cauliflower in hot water for 3 minutes; drain and set aside.

   5 minutes

   Blanching removes any impurities and helps the florets retain shape during roasting.

2. 2

   Heat mustard oil in a kadhai or heavy pan on medium flame. Add the cauliflower florets and lightly roast until golden brown (about 5 minutes). Remove and set aside.

   7 minutes

   Do not overcrowd the pan for even roasting.

3. 3

   In the same oil, add cumin seeds and bay leaf. Once aromatic, add sliced onions. Sauté until golden.

   3 minutes

   Stir often to prevent burning and to achieve uniform color.

4. 4

   Add ginger paste and cook for 1 minute. Add chopped tomatoes, turmeric, red chili powder, and salt. Cook until tomatoes are soft and oil separates.

   4 minutes

   For richer flavor, cover and cook the masala on low heat.