Doi Fulkopi : Cauliflower in Spicy Yogurt Curry

It was a sudden surprise feast for my family. I was making Ilish Begun (Hilsa Eggplant Curry) with plain steamed rice. But one simple fish dish wasn’t enough to fulfill the appetite of my family. So quickly arranged some potatoes and made Jhiri jhiri Alu Bhaja as appetizer. Still the platter had enough space to look incomplete. But I neither had time nor any idea for anything else.

I didn’t actually like the idea of having another non-veg dish as I did not want to mess up the flavor of hilsa. So I went to check the pantry and to my shock I had nothing but a cauliflower waiting for me. And I had no idea what to do with that little Mr. Cauliflower. After few random thoughts I finally decided to make Doi Fulkopiaka Cauliflower in Spicy Yogurt Curry.

It takes less than 30 mins and it is lip smacking good. It’s less spicy, very mild tested and simple classic dish. Yes, you can make it spicy but I think making it in a simple way is its specialty.

Cauliflower: 1 (medium)

Bay leaves: 1

Cinnamon stick: 1”

Cloves: 1 tsp

Turmeric powder: 1 tsp

Salt: 1 tsp

Curd: 1 cup

Ginger paste: 1 tsp

Garlic paste: 1 tsp

Red chilli powder: 2 tsp

Chat masala powder: 1 tsp

Pepper powder: 1 tsp

Asafetida/Hing: 1 pinch

Dry red chilli: 3-4

Bay leaves: 2

Peppercorn: 1 tsp

Cinnamon stick: 1”

Cloves: 1 tsp

Green cardamom: 1 tsp

Black cardamom: 1 tsp

Onion paste:  ½ cup

Garlic pods: 4-5

Red chilli powder: 1 tsp (I used 2 tsp)

Cumin powder:  1 tsp

Garam masala powder: 1 tsp

Salt to taste

Sugar to balance

Vegetable oil/ ghee: 2 tbsp

Clean and wash the cauliflower and cut it into medium florets.

Take a heavy bottomed vessel half filled with water. Add the ingredients of “For boiling” and bring it to boil.

Drain the water. Discard everything except cauliflower. Reserve the cauliflower.

Take another large bowl. Add cauliflower and rest of the ingredients listed as “For Marination” and mix them well such that every piece of cauliflower is well coated. Keep it aside for 10-15 mins.

Add oil/ghee in a nonstick pan on high flame.

Add all the ingredients mentioned under “For Tempering”.

Add onion paste and fry until onion changes the color. Add crushed garlic and fry them few more mins.

Shake off the marinade and add the florets of cauliflower in the pan. Give it a good stir on high flame.

Add red chilli powder, sugar, cumin powder and mix with a light hand.

Add the rest of the marinade and keep mixing. Add water if required and bring it to boil.

Add salt and adjust the seasoning. Check the consistency of the gravy and turn off the flame when it is ready.

Finally add 1 tsp of ghee if you want. Sprinkle some chat masala to make it bit spicy.

Serve it with plain white rice or simple chapatti.

I served with IlishBegun: Hilsa with Eggplant Curry and JhiriJhiri Alu Bhaja: Bengali Styled Fried Grated Potato.