Bengali-style Cauliflower "Roast"

 



First off, I don't know why it's called a "Roast", since, in the traditional sense of the word "Roast", there is no roasting of any ingredient in this dish.  But, everyone, seems to call it a "Roast".



Ingredients

Cauliflower - I used 2 big heads of Cauliflower 
1 cup frozen peas
5 Tbsp Bengali Garam Masala
5 small cardamom
4 bay leaves
1 large cinnamon stick
1/2 cup ginger paste
6-7 fresh green chillies (adjust according to your needs)
1 cup plain yogurt
1/2 cup cashew paste
1/4 cup almond paste - I used Almond Butter from Whole Foods
1/4 cup raisins
3 Tbsp milk (needed to liquify the cashew/almond paste in the grinder)
Salt to taste
1 Tsp sugar
1 cup Avocado oil (Any oil with a high smoke point is good.  Do not use olive oil)
4 Tbsp Ghee
16-20 oz hot water

Cut up the cauliflower into large florets - if they are too small they will fall apart during the steam/fry stage.  I cut up mine about 1"x1" (approx.).  There will be some that are smaller, but, try to cut up florets as evenly as possible.  Note that you should use the stems as well.  They taste great.

Steam cauliflower till about half cooked (approx. 6 min) in a steamer.  You might have to do this in batches.  Set aside.

Make a paste of the ginger with green chillies.  Set aside.
Make a paste of the cashew, almond and raisins. If needed, add some milk to create the paste.  Set aside.

Heat 1/2 cup of Avocado oil on medium heat.  Once heated (3 min or so), put in cardamom, bay leaves, cinnamon stick till they sizzle (1 min).  Shallow fry the steamed cauliflower florets so they have some browning on the florets.  Ideally, the cauliflower should be deep fried, but, this recipe is a lighter version.

Set aside browned cauliflower florets.

Heat remaining Avocado oil on medium heat.  Add ginger/green chili paste and cook for 3 min stirring frequently.  Add all of the yogurt and stir to mix well.  Cook for 1-2 min.  Add the cashew/almond/raisin paste.  If the paste is lumpy, use your spatula to gently break up the clumps so they integrate with the ginger/green chili paste.  Add half the hot water in stages, mixing to form a gravy consistency.  Add salt and sugar.  Add 2 Tbsp Bengali Garam Masala.  Cover and bring to simmer.

Once simmering, add the cauliflower florets, taking care not to break them.  If needed, add more hot water.  The cauliflower should be semi-covered not completely submerged.  Bring to a simmer and continue simmering for 15 min while occasionally stirring so as not to break the cauliflower florets.   You should see the oil float to the top.  You might need to add more hot water in case the gravy dries up.

Drizzle ghee over the top of the dish towards the end while it's simmering.  At the end, add the frozen peas and cover/cook for 2 min covered.  Finish off by sprinkling remaining garam masala on top and some slit fresh chillies.

Serve with Paratha (plain) or basmati rice (white).

The flavors are subtle, slightly sweet with a mild tinge of fresh chili.  The cauliflower shines through and the gravy consistency should not be too thick.


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