Bengali Cauliflower

Ingredients:

For the Cauliflower:

• 1 medium cauliflower (cut into florets)
• 2 tablespoons mustard oil (for an authentic Bengali flavor)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1 bay leaf
• 1-2 green chilies (slit)
• Salt to taste
• 1 tablespoon sugar (optional, for balancing the flavors)

For the Gravy:

• 2 tablespoons mustard oil
• 1 medium onion (finely chopped)
• 1 teaspoon grated ginger
• 1 teaspoon garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1/4 teaspoon hing (asafoetida)
• 1 large tomato (pureed)
• 1 teaspoon sugar (optional, to balance acidity)
• Fresh cilantro (coriander leaves) for garnish
• Water as needed

Instructions:

1. Prepare the Cauliflower:
   • Heat 2 tablespoons of mustard oil in a large pan over medium heat.
   • Add the cumin seeds, mustard seeds, and bay leaf. Allow them to splutter and release their aromas.
   • Add the cauliflower florets to the pan and sauté for about 5 minutes until they begin to lightly brown.
   • Sprinkle turmeric powder, red chili powder, and salt over the cauliflower, then toss gently to coat evenly.
   • Add a little water (just a few tablespoons) to help cook the cauliflower, cover, and let it cook for about 10-12 minutes until tender but still crisp. Optionally, add sugar to balance the flavors if desired.
2. Prepare the Gravy:
   • In another pan, heat 2 tablespoons of mustard oil over medium heat.
   • Add the chopped onion and sauté until golden brown, about 8 minutes.
   • Add grated ginger and garlic paste, stirring for 2 minutes until fragrant.
   • Add turmeric powder, ground cumin, ground coriander, garam masala, and hing (asafoetida). Stir for another 1-2 minutes to allow the spices to cook.
   • Add the pureed tomato and sugar (optional) to the pan. Stir everything together and cook until the oil starts to separate from the masala, about 5-7 minutes.
3. Combine the Cauliflower and Gravy:
   • Add the sautéed cauliflower florets to the prepared gravy.
   • Stir gently to mix, and cook for another 5 minutes, allowing the cauliflower to soak in the flavors of the masala.
   • If the gravy is too thick, add a little water to reach the desired consistency.
4. Garnish and Serve:
   • Garnish with fresh cilantro leaves.
   • Serve hot with steamed rice, roti, or paratha.

Tips:

• Mustard Oil: Using mustard oil is key to achieving the authentic Bengali flavor, but you can substitute with any other oil if preferred.
• Flavor Variation: For a deeper flavor, you can add a pinch of ground fennel seeds, which are commonly used in Bengali cooking.
• Spices: Adjust the heat level according to your preference by adding or reducing the amount of green chilies or red chili powder.

Bengali Cauliflower is a simple yet delicious dish, bringing together a balance of flavors with the earthiness of cauliflower and the pungency of mustard oil. This vegetarian dish is perfect for a weekday meal or as part of a larger spread.