Chaal kophi

A delightful vegetarian satvic recipe from West Bengal. This isn’t a very common recipe like other vegetarian recipes that I have shared. Chaal kophi is a heirloom recipe that I learnt from my mum which she learnt from my grandmom. I keep repeating how much I love vegetarian food in Bengali cuisine. You must try the array of recipes and variations to know how lip smackingly delicious each one is! You can check some of the recipes pyaaz Posto, Lau er kofta, alu pyaaz tomato Posto .

Chaal kophi is cauliflower florets cooked with a bit of rice along with garam masalas in a tomato ginger gravy which makes this dish highly flavorful and absolutely finger licking good. This Bengali delicacy though not very popular dish but it’s common in some households. This rich and delicious dish is generally served on special occasions, festivals or when you have guests at home.

Ingredients

  • Cauliflower florets 2 cups (large florets)
  • Basmati rice 1/4 cup
  • Water 1/2 cup
  • Ginger minced 2 teaspoon
  • Tomato chopped, 1 large
  • Green chilies 2-3 slitted
  • Cashew nuts 2 tablespoon
  • Raisins 2 tablespoon
  • Cumin powder 1 teaspoon
  • Coriander powder 2 teaspoon
  • Sugar 1 teaspoon
  • Salt as
  • Mustard oil
  • Ghee 1 tablespoon
  • Turmeric powder half teaspoon
  • Cumin seeds 1/2 teaspoon
  • Cardamom 3
  • Clove 5
  • Cinnamon stick 1 inch
  • Bay leaf 1
  • Bengali garam masala 1/2 teaspoon

Method

  1. Take mustard oil in a non stick Kadai and lightly fry the cashew nuts and raisins. Keep them aside.
  2. To the same Kadai add cauliflower florets and stir fry them with little salt and turmeric powder. Take them out once they are half cooked and keep aside.
  3. Drain the rice and fry them for about 2-3 minutes and keep aside.
  4. Add a tablespoon of ghee and a tablespoon of mustard oil. Once it’s heated add cumin seeds, bay leaf, whole cardamom, clove and cinnamon sticks.
  5. Once the whole masalas fragnants add minced ginger and green chilies. Saute them.
  6. After a minute add the tomatoes, cumin powder, coriander powder, turmeric powder, sugar and salt. Saute them for 2-3 minutes.
  7. Add the rice and water. Cover and cook for 5 minutes.
  8. After 5 minutes add the cauliflower. Cover and cook till both are cooked. Care has to be taken not to over cook the cauliflowers and make them mushy.
  9. Sprinkle Bengali garam masala, cashew nuts and raisins.
  10. Keep it covered 10 minutes before serving with white rice or pulao.

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