Narkoler dudh diye phulkopi/ Cauliflower cooked with Coconut Milk By Bibi Sarkar

 

 

Bibi Sarkar started out as a restaurateur showcasing global cuisine to the Kolkata palate in 1986. Three decades down the line her repertoire also includes cuisine from across the country. The first in the city to do food Pop Ups, she keeps herself busy with her cookery workshops, home deliveries, catering and of course her pop ups.

 

 

 

 

Ingredients:
• Cauliflower
• Coconut Milk
• Cilantro (coriander leaves) — chopped
• Ghee – 2 tsp
• Bay leaves – 1 or 2
• Garam Masala (cinnamon, cardamom and cloves; coarsely ground)
• Cumin Powder
• Coriander Powder
• Turmeric Powder
• Chilli Powder
• Salt

 

 

Method:
• Lightly blanch cauliflower florets with turmeric and salt.
• Drain.
• In 2 tsp ghee (heated in a pan), temper bay leaves and garam masala (coarsely ground).
• Add 2 tsp each of coriander and cumin powder; and turmeric and chilli powder (½ tsp each).
• Stir fry till aromatic.
• Add cauliflower, mix with the masala, add salt to taste & 1 cup coconut milk.
• Cover and cover over low heat till done.
• Garnish with fresh coriander leaves.