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