Both the daughter and I like Bengali food, we love their dum aloo, kachoris and their vegetable curries in mustard gravies. Previously I used to use regular vegetable or sunflower oil instead of mustard oil, but recently I had bought a bottle of mustard oil and I am using it to make these Bengali style curries. Now, not everybody would love mustard oil, even my husband is not a big fan of it, sometimes I mix regular oil and mustard oil, so as to keep down the flavor a little. Now, coming to today's curry, we cook the cauliflower in a mustard-poppy seeds and cashew paste and milk. The curry tastes delicious with both rice and rotis, do give it a shot if you want to try out some Bengali food at home..
Need To Have
- Cauliflower - 1 medium, broken into medium size florets
- Mustard Oil - 2 to 3 teaspoons
- Kalonji Seeds/Onion Seeds - 1/2 teaspoon
- Milk - 1 cup
- Salt - 1/2 teaspoon
- Sugar - 1 teaspoon
- Poppy Seeds - 1 tablespoon
- Yellow Mustard Seeds - 1 teaspoon
- Cashews - 7 or 8
- Green Chillies - 2
- Milk - 4 tablespoons
Wash and cook the cauliflower florets in boiling water, remove and keep. Soak the poppy seeds, mustard seeds and cashews in 2 tablespoons of milk for at least 30 minutes, then grind them with the green chillies and the remaining 2 tablespoons of milk and keep.
Heat the mustard oil, add the kalonji seeds, when it starts sizzling, add the cauliflower and mix for a couple of minutes.
Now add the ground paste and mix, then add milk, salt and sugar and cook covered for 5 to 7 minutes on low-medium heat till done. Remove and serve it warm with rotis or rice.
Other Bengali recipes..
Cholar Dal, Bengali Style Chana Dal
Potol Posto, Parwal/Pointed Gourd In Poppy Seed Paste
Potato And Bitter Gourd Fry
Cauliflower And Peas In Mustard Gravy
Radhaballabhi/Dal Stuffed Pooris
Bengali Green Peas Kachori
Dum Aloo With Coconut Milk
You can double the poppy seeds and mustard seeds, I have kept it down, because I am not used to using so much of poppy seeds and the mustard seed flavor would be very strong if added more, which once again, we are not used to.
This curry has a thin gravy, but if you want a thick gravy, then increase the poppy seeds or cashews or if you like, the mustard seeds or you can also add a little coconut when making the paste.
Mustard Oil is an acquired taste, so if you don't like it, then use regular oil.