Chaal Kopi Recipe - Bengali Style Cauliflower Stir Fry

Give this wholesome and lip smacking Chaal Kopi Recipe made from stir fried cauliflower and rice cooked with aromatic masalas a try. It's a classic Bengali dish which you can serve along with Bengali Luchi or Steamed Rice and Bengali Style Lau Die Tetor Dal for a wholesome lunch or dinner.

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Archana's Kitchen
Chaal Kopi Recipe - Bengali Style Cauliflower Stir Fry
254 ratings.

Chaal Kopi is stir fried cauliflower florets cooked with basmati or gobindobhog rice along with tomatoes and masalas like cumin powder, coriander powder and garam masalas which makes this dish highly flavourful and absolutely finger licking good. This Bengali delicacy though not very popular dish but it's common in some households.

This rich and delicious Chaal Kopi Recipe (Bengali Style Cauliflower Stir Fry) is generally served on special occasions, festivals or when you have guests at home.

Serve Chaal Kopi Recipe along with Bengali Luchi or Steamed Rice and Bengali Style Lau Die Tetor Dal for a lunch meal, along with sliced fresh Vegetable Salad.

If you like this recipe, take a look at more Everyday Recipes such as:

  1. Aloo Parwal Sabzi Recipe (A Classic Bengali Dish)
  2. Bengali Chirer Pulao Recipe (Bengali Style Poha With Vegetables)
  3. Sobji Diye Bhaja Muger Dal Recipe (Bengali Style Moong Dal with Winter Vegetables)

Cuisine: Bengali Recipes
Course: Side Dish
Diet: Vegetarian
Prep in

15 M

Cooks in

30 M

Total in

45 M

Makes:

3 Servings

Ingredients

    as required for cooking
  • 1/4 cup Cashew nuts
  • 1/4 cup Raisins
  • 1 Cauliflower (gobi) , cut into florets
  • 1/4 cup Basmati rice , or govind bhog rice
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 Bay leaf (tej patta)
  • 3 Cardamom (Elaichi) Pods/Seeds
  • 5 Cloves (Laung)
  • 1 inch Cinnamon Stick (Dalchini)
  • 2 inch Ginger , finely chopped
  • 1/2 teaspoon Garam masala powder
  • 1 teaspoon Turmeric powder (Haldi)
  • 2 Tomatoes , finely chopped
  • 2 Green Chillies , slit
  • 1 teaspoon Cumin powder (Jeera)
  • 2 teaspoons Coriander Powder (Dhania)
  • 1/4 cup Green peas (Matar)
  • 1 teaspoon Sugar
  • Salt , to taste
  • 1/2 cup Water , for cooking rice

How to make Chaal Kopi Recipe - Bengali Style Cauliflower Stir Fry

  1. To begin making Chaal Kopi Recipe -Bengali Style Cauliflower Stir Fry, heat mustard oil in a Kadai and lightly roast the cashew nuts and raisins till the cashew nuts turn golden brown in colour and the raisins puff up. Keep them aside.

  2. To the same pan, add cauliflower florets and stir fry them with little salt and 1/2 teaspoon turmeric powder. Sprinkle water and cover and cook for 3 to 4 minutes.Take them out once the cauliflower/Gobi is cooked and roasted. Keep aside once done.

  3. In a heated pan add mustard oil and once it's heated, add cumin seeds, bay leaf, whole cardamom, clove and cinnamon sticks. Roast until you smell the aromas of the whole spices. Add ginger and green chilies. Saute them. 

  4. Now add the drained basmati rice to the pan and saute for about 3 to 4 minute until the rice turns crisp.

  5. Once the rice has turned slightly crisp, add the tomatoes, cumin powder, coriander powder, 1/2 teaspoon turmeric powder, sugar and salt. Saute them for about 2-3 minutes.

  6. Add water. Cover and cook till the rice is fluffy and fully cooked.

  7. At this stage, when the rice is cooked and fluffy and all the water has been absorbed; add the cauliflower, the peas and garam masala and stir. Stir fry until the Chaal Kopi is well combined with the rice and the masalas. Check the taste, adjust the salt accordingly.

  8. Once combined, add the cashew nuts and raisins and remove the Chaal Kopi in a serving bowl.

  9. Serve Chaal Kopi Recipe (Bengali Style Cauliflower Stir Fry) along with Bengali Luchi or Steamed Rice and Bengali Style Lau Die Tetor Dal for a lunch meal, along with sliced fresh Vegetable Salad.

Do not over cook the cauliflowers and make them mushy.

Chaal Kopi Recipe - Bengali Style Cauliflower Stir Fry is part of the Festival Recipes Contest

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Last Modified On Monday, 18 February 2019 16:00
     
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