a vegetarian curry using Cauliflower & Potato from Odia Cuisine !
Winter is approaching and one can get those seasonal vegetables in local markets. Among all the winter vegetables, cauliflower is my most favorite vegetable. So what is yours then , do share in comment section at the end of this post 😊 But have you checked these posts using cauliflower : Gobi Musallam, Scrambled Cauliflower.
about Cauliflower :
Cauliflower is a vegetable that looks like a white version of its cousin, broccoli. This tastes mild, slightly sweet, a little nutty. It is used extensively in nearly every cuisine in the world like Chinese, Indian, Italian, Turkish, French, Spanish, and even American. Because this has not only delectable taste, but it has few wonderful benefits as : fights Cancer, enhances Heart Health, boosts Brain Function, helps in Weight Loss, strengthens Bones, improves Digestive Health and lots more. This cauliflower is actually a versatile vegetable and one can have by Steaming, Roasting, Pureeing, Mashing and even grating. Here I have come up with a side dish using cauliflower as Phula Kobi Jhola or Odia Cauliflower Curry.
What does Phula Kobi Jhola mean ?
Here the word Phula Kobi is the odia word for cauliflower and jhola means curry. So basically this is a curry using fresh cauliflower florets which is a most common dish in every odia households during winter.
Ingredients in details :
- Cauliflower : This vegetable has to be picked carefully as there is chance of insects inside the florets. After picking a good one also I will recommend to dip in turmeric water (take enough water in a mixing bowl and add 1-2 tsp turmeric powder and mix well. This will help to kill any insects in the cauliflower florets if still present.)
- Potato : One can skip this while making phula kobi jhola but by adding the traditional curry look comes out.
- Onion, Ginger, Garlic clove : All are grounded to make a fine paste and this makes the base of the curry.
- Tomato : Here tomatoes are not pureed or not even added while making the onion paste. Simply these are roughly chopped, added directly to the pan and then cooked till mushy.
- Cardamom pod : this is finely crushed into powder and sprinkle just after finishing the curry and it adds a nice aroma to the curry.
- Cumin seed, Bay leaf : these are the tempering part. One can add cinnamon sticks here too. But I have added to the paste while grinding onion.
- Turmeric powder, Coriander powder, Red chili powder, Cumin powder, Garam masala powder : these are the spices which are added to the curry.
- Mustard oil : This oil is the authentic one used in the curry, still any other vegetable oil one can prefer.
- Salt : This is as needed which can be added while frying the paste or even with water.
- Water : This gives the desired consistency in the curry. So do add as per choice.
Serving suggestion :
This phula kobi jhola goes very well with steamed rice dal combination. Even with chapathi / roti one can enjoy. I love to have simply with some steamed rice without any dal. The jhola or the gravy is easy for me to have my rice with some salad and papad 😉
Completely vegan and gluten free dish this curry is. And also anyone can make this as the procedure is quite super simple and easy. So do try as the season of cauliflower is on.
The event related to this post :
Monday is here again and this time the Foodie Monday Blog Hop team has decided the 219th theme as ‘Winter Veggie Affair’ which is suggested by me this time. As winter is approaching so why not make some dishes using those. So here I am sharing this Odia Cauliflower Curry aka Phula Kobi Jhola.
Recipe Card for ‘Phula Kobi Jhola’ :
Gravy dish, Phula kobi, vegetarian side dish, Odia tarkari, Tomato, onion, cauliflower,
Vegan, Gluten free, Side dish, Cauliflower, Odia cuisine,
Phula Kobi Jhola / Odia Cauliflower Curry
a curry using Cauliflower & Potato from Odia Cuisine
prep time: 15 Mcook time: 25 Mtotal time: 40 M
- Cauliflower 2 no.
- Potato (medium) 2 no.
- Onion (medium) 2 no.
- Tomato (medium) 2 no.
- Ginger 1-2 inch
- Garlic clove 4-5 no.
- Cinnamon stick 1 inch
- Cardamom pod 1-2 no.
- Cumin seed 1 tsp
- Bay leaf 2 no.
- Turmeric powder 1 tsp
- Coriander powder 2 tsp
- Red chili powder 1 tsp
- Cumin powder 1 tsp
- Garam masala powder 1 tsp
- Mustard oil 4 tbsp
- Salt as needed
- Water as needed
How to cook Phula Kobi Jhola / Odia Cauliflower Curry
- Cut the whole cauliflower into around 2 inch florets and dip in turmeric water (take enough water in a mixing bowl and add 1-2 tsp turmeric powder and mix well. This will help to kill any insects in the cauliflower florets.) for 10-15 minutes.
- Drain and keep aside.
- Wash the potatoes well and cut each into 4 pieces (longitudinally) without peeling the skin. Keep aside.
- Now heat 3 tbsp mustard oil in a kadhai or deep pan.
- Add the cauliflower florets along with potato pieces and fry till these are half cooked by covering the pan and stirring in between.
- Transfer to a plate and keep aside.
- Meanwhile make a fine paste of onion, garlic, ginger and 1 inch roughly crushed cinnamon.
- Heat again 1 tbsp of mustard oil in the same pan.
- Add a bay leaf, cumin seed and allow to splutter.
- Add turmeric powder, red chili powder, coriander powder and cumin powder and fry for 1 minute over low heat.
- Then add the onion-garlic-ginger paste and mix well.
- Fry for 3-4 minutes over medium heat.
- Add roughly chopped tomato and again fry till tomatoes get mushy.
- Now put the fried cauliflowers, potatoes and mix till everything well coated.
- Pour 1-2 cup hot water, salt and give a quick stir.
- Cover the pan and allow to cook well.
- Finally sprinkle some freshly crushed cardamom and mix well.
- Serve with some steamed rice, dal and salad !
Putting the cauliflower florets in turmeric water is needed to kill any insects which may be inside the florets.
Did you make this recipe?
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