Cauliflower Roast(ফুলকপির রোষ্ট)

 Recipe for Cauliflower Roast (Phulkopir Roast)

Ingredients:

1 medium cauliflower (cut into medium-sized florets)

2 medium potatoes (peeled and cubed)

2 onions (finely sliced)

2 tomatoes (finely chopped)

2 green chilies (slit)

1 tablespoon ginger-garlic paste

1 cup yogurt (whisked)

2 tablespoons cashew paste

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon garam masala

1/4 cup oil (for frying and cooking)

Salt to taste

Fresh coriander leaves (for garnish)

Water (as needed)

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Instructions:

1. Preparation:

Heat oil in a pan and lightly fry the cauliflower florets and potato cubes until golden. Set aside.

2. Cooking the Base:

In the same pan, add a little more oil if needed and sauté the sliced onions until they turn golden brown.

Add the ginger-garlic paste and green chilies, cooking until the raw smell disappears.

3. Adding Tomatoes and Spices:

Add the chopped tomatoes and cook until they become soft and mushy.

Stir in turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for a minute.

4. Adding Yogurt and Cashew Paste:

Lower the heat and add the whisked yogurt and cashew paste to the pan. Stir continuously to prevent curdling.

Cook until the mixture releases oil and turns into a smooth, thick gravy.

5. Cooking the Vegetables:

Add the fried cauliflower and potatoes to the gravy, mixing well to coat the vegetables.

Add a little water if the gravy seems too thick and cover the pan. Cook on low heat for 10–15 minutes until the vegetables are tender.

6. Final Touches:

Sprinkle garam masala and mix gently.

Garnish with fresh coriander leaves.

7. Serve:

Serve hot with steamed rice, roti, or parathas.

Enjoy your delicious and flavorful Cauliflower Roast!