INTRODUCTION
Welcome to CuisineGhar kitchen.
নিরামিষ ফুলকপির মুড়ি ঘন্ট | Niramish FULKOPIR MURI GHONTO is a traditional Bengali cuisine that has been enhanced by the addition of cauliflower, gobindobhog rice, green peas, and paneer. This recipe can be cooked & enjoyed in the winter or any pujo with fresh cauliflower and green peas.
SERVING: 4 servings
COOKING TIME: 45min (approx.)
CALORIES COUNTS: 80 Calories* (approx.) / 100g
INGREDIENTS:
- 5g raisins
- 15g ginger
- 1tbsp ghee
- 2tbsp sugar
- 4pcs cloves
- 1pc bay leaf
- ½cup white oil
- 5g cashew nuts
- ½portion tomato
- 500g cauliflower
- 3pcs green chilli
- 2pcs dry red chilli
- 1tsp cumin powder
- 200g paneer cubes
- 1pc cinnamon stick
- 1tsp turmeric powder
- 1½tsp salt (or to taste)
- 4pcs green cardamom
- ¼cup gobindobhog rice
- ⅓cup green peas (optional)
- 1tsp garam masala powder
- 2tbsp dry desiccated coconut
- 1tsp kashmiri red chilli powder
Q: How to cook niramish cauliflower curry in Bengali style | Niramish Fulkopir Muri Ghonto?
Ans: Please watch the recipe video on the YouTube channel ‘CuisineGhar’.
TIP:
Q: How to remove impurities and insects from cauliflower?
Ans: Boil the cauliflower for 2-3min in boiling water with 1tsp salt to remove impurities and insects.
