Thursday, May 31, 2018

Phool Kopir Ghonto - Cauliflower, Potatoes & Rice

Phool Kopir Ghonto
The difference between Phool Kopir Ghonto & Phool Kopir Pulao, in my humble opinion, lies in the ratio of cauliflower to rice. In a Ghonto, the ratio of cauliflower to rice is 2:1, and in a Pulao the ratio is 1:2. By adjusting the amount of gravy, it can be served wet or dry. This is a vegan and vegetarian dish that can be served on auspicious occasions.

I first had Phool Kopir Ghonto at my sister's place. She follows a vegetarian diet one day a week and has a amazing repertoire of vegetarian dishes. This dish has stuck in my memory and even though I haven't followed her recipe exactly, it tasted wonderful!

1/2 large head cauliflower, cut in florets
1 large russet/baking potato, cubed
1/2 tsp. turmeric
salt to taste

2 Tbsp. basmati/long-grain rice, washed and drained
4 Tbsp. vegetable oil + 2 Tbsp. ghee
2-3 bay leaves/tej pata
1 dried red chili/shukno lonka
1 tsp. Bengali 5 spice/panch phoron seeds
1/2 tsp. asafoetida/hing powder
1 onion, diced
2 green chilies, minced
1 Tbsp. ginger paste
1/2 tsp. Kashmiri mirch/paprika

1/2 tsp. Bengali garam masala powder
1/2 tsp. roasted Bengali 5 spice/panch phoron powder
1/2 cup/4 oz. hot, boiling water/vegetable broth
salt & sugar to taste
1 Tbsp. birista/deep fried onions
1/4 cup raisins, soaked in hot water until plump and drained
1 tsp. ghee


  1. Toss cauliflower and potatoes with turmeric and salt to taste.
  2. Heat oil + ghee in a skillet and sputter tej pata, shukno lonka, panch phoron and hing.
  3. Add cauliflower and potatoes to skillet and fry until golden brown.
  4. Add onions and minced chilies to skillet and stir-fry until onions turn translucent.
  5. Add ginger paste to onions and stir well.
  6. Stir in paprika, garam masala and panch phoron powder.
  7. Add drained rice and stir-fry until rice is golden brown.
  8. Add hot water, adjust salt and sugar to taste and stir.
  9. Bring to a boil, cover, lower heat to minimum/low and simmer for 25 minutes.
  10. Garnish with birista, raisins and ghee and keep covered until ready to serve. 

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