Bengali Phool Gobhir Paturi Recipe (Cauliflower & Potatoes With Poppy Seed Paste)

Karthika Gopalakrishnan
Bengali Phool Gobhir Paturi Recipe (Cauliflower & Potatoes With Poppy Seed Paste)
222 ratings.

Phool Gobhir Paturi is a Bengali side dish prepared by cooking cauliflower and potato with poppy seed and black cumin seeds. The addition of poppy seed paste and black cumin seeds gives a unique aroma and taste to the dish. This delicious potato-cauliflower blend sabzi can be prepared in few minutes and is a versatile recipe which can be served along with rice, roti or chapati.

If you like this recipe, explore more recipes from the Bengali Cuisine

  1. Bengali Luchi Recipe (Traditional Bengali Style Fried Puffed Indian Bread)
  2. Bengali Chirer Pulao Recipe (Bengali Style Poha with Vegetables)
  3. Dal Chingri (Bengali Style Channa Dal And Prawns) Recipe
  4. Bengali Sita Bhog Recipe

Cuisine: Bengali Recipes
Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

30 M

Total in

40 M

Makes:

4 Servings

Ingredients

  • 1 cup Potatoes (Aloo) , cubed
  • 2 cup Cauliflower (gobi) , cut into florets (approximately half of large sized cauliflower)
  • 1 tablespoon Cumin seeds (Jeera) , black
  • 3 tablespoon Poppy seeds
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 4 Green Chillies , adjust
  • 1 tablespoon Cooking oil
  • 1/2 teaspoon Salt

How to make Bengali Phool Gobhir Paturi Recipe (Cauliflower & Potatoes With Poppy Seed Paste)

  1. To prepare Bengali Phool Gobhir Paturi Recipe, get the potatoes cubed and cauliflower prepared and get prep with all the other ingredients required.

  2. In a small Saucepan, add water, and bring it to boil.

  3. Once the water starts boiling, add chopped cauliflower florets. Let it sit for 5 minutes. Drain the water from the florets and set aside.

  4. Heat a Shallow frying pan on the stove over a medium heat.

  5. Once the vessel is hot, add cooking oil and black cumin seeds.

  6. Fry them for about 2 minutes.

  7. Add chopped florets, potatoes, turmeric powder, and salt to the pan and cook them with lid covered over a medium heat.

  8. Stir them occasionally for even cooking. If needed, sprinkle water on top of the vegetables. Cook over medium flame to prevent the florets from sticking to the pan.

  9. Cook until the potatoes and florets are cooked and become tender. Do not overcook florets. Overcooked florets will make the sabzi mushy.

  10. Meanwhile, soak poppy seeds in a cup of water for about 5 minutes.

  11. Drain the water and grind poppy seeds with green chilies to a fine paste.

  12. Add the poppy seed paste to the mixture into the pan. Combine well.

  13. Simmer and cook the mixture until the raw smell of poppy seeds goes off.

  14. Serve Bengali Phool Gobhi Paturi Recipe with roti/chapati or as an accompaniment for rice.

Karthika Gopalakrishnan

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Last Modified On Wednesday, 14 December 2016 14:12
     
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