Tuesday, 13 November 2018

Shorshe Phulkopi / Cauliflower In Mustard Gravy / Sarson Wali Phool Gobi ~ Bengali Style Curry


Shorshe Phulkopi / Cauliflower In Mustard Gravy / Sarson Wali Phool Gobi was on my mind for the longest time, yet somehow I was not making this dish in my kitchen. However a visit to the Oh! Calcutta Restaurant, set the ball rolling. Savouring through the serpentine row of dishes in their Durga Pujo Buffet, I had the most delicious Cauliflower in Mustard Sauce Curry. It did not only set my taste buds on a journey of nostalgia but had everyone from my family heaping praises on the Shorshe Phulkopi on that day.


After this food escapade, I had to make this dish for sure and that is exactly what I did, walking down memory lane, chatting with Ma, I have recreated this dish, just as my paternal grandmother, the feisty cook with such bold flavours & aroma of Bangladesh, whom I lovingly called Thakun would so adeptly & lovingly make.


This is a very simple dish to make, yet the pungent, sharp, nutty flavour of mustard makes the cauliflower florets dance to a never before tune of flavours & aroma. This Bengali Dish can take you on a never before traversed sensory journey. It can be cooked in no time and can be paired with piping hot rice, coated with a dollop of Ghee/ Clarified Butter for the best sensory experience. So let's get to the making of this decadent dish by having a look at the ingredients right away.


Shorshe Phulkopi / Cauliflower In Mustard Gravy / Sarson Wali Phool Gobi Recip ~

Ingredients ~

1 Large Cauliflower florets
1 Tbsp Black Mustard Seeds / Kala Sarson
1 1/2 Tbsp Yellow Mustard Seeds / Pili Sarson
4 Tbsp Fresh Coconut, grated
1 1/2 Tbsp Poppy Seeds / Khus Khus ( Khus Khus is banned here, so I have used 2 Tbsp Cashewnut pieces)
2~3 Green Chillies
2 Tbsp Mustard Oil / Sarson ka tel
1 Tsp Nigella Seeds / Kala Jeera
1/2 Tsp Turmeric Powder
1 Tsp Red Chilli Powder
1 Tsp Roasted Cumin Seeds / Jeera Powder
1/2 Tsp Sugar
1 Tsp Clarified Butter / Ghee
Salt to taste




Take Mustard Oil in a wok / kadai or pan. Let it smoke, then reduce the heat, allow it to cool a bit. Add the Nigella Seeds.


Add the cauliflower florets and fry them for 2 minutes.



Both the Mustard Seeds & Khus Khus(Poppy Seeds) have to be soaked in water for 1/2 an hour. At the end of that time drain the water, transfer to a grinder jar. Add Green Chillies, grated Coconut, salt a little water & grind.






Grind everything with a little water into a smooth paste.


Add this paste to the wok or pan.


Add Turmeric Powder, Red Chilli Powder, Roasted Cumin Powder, Sugar & Salt to taste.


Cook till the gravy thickens. Add the clarified butter / Ghee. Garnish with fresh green chillies.