Fulkopi posto | Fulkopi niramish recipe | Posto recipe Bengali | Cauliflower poppy seeds curry

In my childhood days, Fulkopi posto was considered as a winter recipe because fresh and fleshy fulkopi aka cauliflowers were only available on winter during those days. But now a day’s cauliflower is easily available throughout the year in many places of India. So, Fulkopi posto recipe is served throughout the year in few reputed authentic Bengali restaurants.

Fulkopi posto is a very simple and easy recipe. It requires minimal ingredients which are regularly used in Bengali kitchen to get prepared. It gets prepared very easily without investing much time and effort. In fact, you require very less preparation time for the posto recipe Bengali. Mostly Bengalis prefer Fulkopi posto with hot steamed rice, but it can also be taken as a side with rotis, luchi and parathas.

Fulkopi posto recipe is considered one of the healthy and lite recipes as Bengali veg recipe. It is one of the non-spicy fulkopi recipes where no ground spices are used. Poppy seeds paste, which is the main ingredient for the recipe, is enough to flavour up the curry. Fulkopi aka cauliflower itself has many health benefits as well.

Health benefits of Cauliflower

Fulkopi posto recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. If you follow the step precisely then you will get the perfect fulkopi posto recipe. But before directly jumping into the recipe, let me share few interesting things about ‘Posto’.

Posto recipes

There is an eternal bonding between Posto and Bengali culinary. Both are incomplete without each other. Though now-a-days price of poppy seeds has become sky high but still every bong somehow manages to keep it in their food by doing different types of cost cutting in their daily life.

There are various luscious and tempting vegetarian as well as non-vegetarian dishes that are prepared with this magical ingredient. Posto (Poppy Seeds) is often used in Bengali Kitchen. They are used to prepare fritters, stuffing, gravy thickener and also as toppings on Bengali sweets.

Aloo Posto, jhinge-aloo posto, posto bora, posto bata, fulkopi posto are the few of the most famous names of poppy seeds vegetarian recipes which make the whole nation crazy.

Dim Posto, Posto Chicken, Posto diye Macher jhol are few finest examples of non-vegetarian posto recipes.

How to make fulkopi posto?

To prepare the fulkopi posto, first soak the poppy seeds in water for half an hour and then drain the water of it. Transfer the poppy seeds into the small jar of the mixer grinder and make a smooth paste with it.

Cut the cauliflower into medium sized florets. Wash them and drain away the water from it.

For the Fulkopi posto recipe, I have used mustard oil for cooking. But you can use any other edible oil like sunflower oil, vegetable oil, soya oil, olive oil etc.

I have added oil into the pan and added nigella seeds, dry red chillies for tempering. No other spices are used for the fulkopi recipe. Poppy seeds paste itself is enough to flavour up the curry.

Then I have added the cauliflower florets and cooked them till 70% and added the poppy seeds paste, green chillies into it. I have cooked the curry until the cauliflower got cooked completely.

I always prefer moist but dry fulkopi posto recipe. So, I have only added 1/3 cup of water into it. But you can add water according to your preference.

I have added sugar and mustard oil at the end. Bengalis prefer little bit of sweetness in the fulkopi posto curry. It enhances the taste of the dish. The addition of mustard oil gives a nice refreshing flavour to the dish.

Ingredients:

• 1 large Cauliflower, cut into medium florets and washed
• 1/3 cup Posto aka Poppy seeds
• 3 green Chillies
• ½ teaspoon Nigella seeds (Kalonji)
• 3 dry Red Chillies
• 1 teaspoon Sugar
• ½ tablespoon Mustard oil, for pouring at the end
• 1/3 cup of Water
• Salt to taste
• Oil for cooking

1. Soak the Poppy seeds in water for half an hour.
   

2. Drain the excess water with the help of a strainer and transfer it into the jar of a grinder. Grind the poppy seeds to a smooth paste. Add very little water, if required. I have added 3 teaspoons of water for grinding. Keep the paste aside.
   

3. Put a pan on flame and allow it to become completely dry. Add oil into the pan and wait until the oil is hot.
   

4. Add dry red chillies, nigella seeds into the pan and let them crackle.
   

5. Add cauliflower florets into the pan and give a nice mix.
   

6. Add salt into the pan and give a nice mix.
   

7. Cook them in medium flame for 7-8 minutes until cauliflower florets loses their crunch and brown spots occur on them. Stir in between.
   

8. Add poppy seeds paste into the pan and give a nice mix.
   
   

9. Add green chillies into the pan and mix it well.
   

10. Cook it in medium flame for a minute then cover the pan and cook it in low flame for 5-6 minutes until the cauliflower gets cooked. Stir in between if required.
11. Add water into the pan and mix it nicely.
    

12. Put on the lid of the pan and cook it in medium flame for couple of minutes.
13. Add sugar into the pan and mix it well.
    

14. Put the flame on high for half minute and stir on regular intervals.
15. Switch off the flame and add mustard oil into the pan. Mix it thoroughly.
    
    

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