About the Dish
Mughlai and Kosha Cauliflower Masala is a vibrant and flavorful dish that brings together the richness of Mughlai cuisine with the bold, hearty flavors of Bengali cooking. The term “Mughlai” refers to the opulent culinary style brought to India by the Mughal Empire, known for its aromatic, richly spiced, and decadent dishes, often featuring meat. However, this vegetarian twist on the traditional Mughlai style replaces meat with cauliflower, transforming the dish into a deliciously aromatic, spicy, and savory treat that is suitable for vegetarians.
The Kosha Cauliflower Masala is a Bengali-inspired preparation where cauliflower is cooked in a thick, flavorful gravy made with a variety of aromatic spices, including ginger, garlic, cumin, coriander, and garam masala. The use of tomatoes, onions, and a rich mix of spices adds depth and complexity to the dish. The cauliflower absorbs all the bold flavors, making each bite burst with taste. The dish is typically slow-cooked (or “kosha”), which allows the cauliflower to become tender and infused with the spices.
The fusion of Mughlai cooking techniques, which focus on slow cooking and the use of whole spices, with the Bengali kosha style, results in a dish that is both comforting and luxurious. The cauliflower is cooked in a thick, aromatic gravy, often garnished with fresh coriander and served alongside warm, fluffy naan or steamed rice, making it a perfect choice for special occasions or festive meals.
Recipe for Mughlai Paratha
Ingredients
Directions to make
For the Paratha:
- 1 cup maida (all-purpose flour)
- 1/4 teaspoon salt
- Water (as needed to make dough)
- 1 tablespoon ghee or oil
- 1 tablespoon milk (optional, for softer paratha)
For the Egg Filling:
- 2-3 eggs
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1-2 green chilies, chopped (optional)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- Salt, to taste
- 1/4 teaspoon garam masala
- 1 tablespoon fresh coriander leaves, chopped
- 1 tablespoon oil or ghee for cooking
Step 1: Make the Paratha Dough
Mix the Ingredients: In a bowl, add the maida, salt, and a tablespoon of ghee (or oil). Gradually add water and knead the dough until smooth and soft.
Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rest for about 15-20 minutes. This will make it easier to roll out.
Step 2: Prepare the Egg Filling
Heat Oil: In a pan, heat a tablespoon of oil or ghee over medium heat.
Sauté Onions and Tomatoes: Add the finely chopped onions and cook until they turn translucent. Then, add the chopped tomatoes and cook until they soften.
Spice the Filling: Add cumin powder, coriander powder, turmeric powder, garam masala, and salt to the onions and tomatoes. Stir to mix the spices evenly.
Scramble the Eggs: Crack the eggs into the pan with the onion-tomato-spice mixture. Scramble the eggs and cook until fully set, ensuring they are mixed well with the spices.
Finish with Fresh Coriander: Add fresh coriander leaves and give it a final mix. Set aside the egg filling.
Step 3: Roll Out the Paratha
Divide the Dough: Once the dough has rested, divide it into small equal-sized balls (about the size of a golf ball).
Roll the Paratha: On a floured surface, roll out each ball into a thin disc, similar to how you would roll a regular paratha.
Step 4: Cook the Paratha
Heat a Tawa or Griddle: Heat a tawa or flat pan on medium-high heat.
Cook the Paratha: Place the rolled paratha onto the hot tawa and cook for 1-2 minutes on one side. Flip it over when bubbles form on the surface. Brush the cooked side with ghee or oil and flip again. Press gently with a spatula to help it puff up. Cook until golden and crispy on both sides.
Step 5: Stuff the Paratha with Eggs
Fill the Paratha: Once the paratha is cooked, take it off the pan and carefully spread the scrambled egg filling on top of the paratha. You can either fold it like a quesadilla or roll it up.
Final Cook: Place the stuffed paratha back on the pan and cook for another minute or so, making sure the filling is heated through and the paratha is slightly crispy.
Step 6: Serve
Once the Mughlai Paratha with eggs is ready, cut it into wedges and serve hot. This dish is best served with a side of tangy chutney or a yogurt dip.
Recipe for Cauliflower Masala
Ingredients
Directions to make
- 1 medium-sized cauliflower (fulgobhi), cut into florets
- 2 tablespoons mustard oil (for authentic Bengali taste)
- 1 large onion, finely sliced
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 large tomatoes, finely chopped
- 2 green chilies, slit
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala powder
- 1/2 teaspoon sugar
- Salt, to taste
- 2-3 whole cardamom pods
- 2-3 cloves
- 1-inch cinnamon stick
- 1 bay leaf
- Fresh coriander leaves for garnish
- 1/2 cup water (or as needed for desired consistency)
Step 1: Heat the Oil and Temper Spices
- Heat 2 tablespoons of mustard oil in a large pan or wok over medium heat.
- Once the oil is hot, add the bay leaf, cardamom pods, cloves, and cinnamon stick. Let them splutter for a few seconds to release their aroma.
2: Sauté Onions, Ginger, and Garlic
- Add the finely sliced onions to the pan and sauté until they turn golden brown and soft.
- Add the ginger paste and garlic paste, and cook for another 2 minutes until the raw smell disappears.
3: Add Tomatoes and Cook the Base
- Add the finely chopped tomatoes to the pan and cook until they soften and oil begins to separate from the masala. This should take about 5-7 minutes.
- Add turmeric powder, cumin powder, coriander powder, and red chili powder. Stir well and cook for another 2-3 minutes to allow the spices to blend and cook properly.
Step 4: Add Cauliflower Florets
- Add the cauliflower florets (fulgobhi) to the pan and stir to coat them with the masala mixture.
- Sprinkle a pinch of salt and sugar to enhance the flavor. Stir the cauliflower gently and let it cook for 5-7 minutes on medium heat, so the florets absorb the spices.
Step 5: Simmer the Dish
- Add about 1/2 cup of water to the pan, stir well, and cover the pan.
- Let the cauliflower cook on low to medium heat for 10-15 minutes, stirring occasionally. If you prefer the gravy to be thicker, allow it to cook until the water evaporates and the oil starts separating from the masala.
Step 6 : Garnish and Serve
- Once the cauliflower is cooked and tender, add garam masala powder and slit green chilies.
- Stir well and let it cook for another 2-3 minutes on low heat to incorporate all the flavors.
Serving Mughlai and Kosha Cauliflower Masala with a side of fresh salad adds the perfect balance to this rich and flavorful dish. A simple, yet refreshing salad made with finely sliced cabbage, cucumbers, and red onions provides a crisp and cool contrast to the spicy and aromatic curry. The addition of a sprinkle of chaat masala on top enhances the flavors with its tangy and zesty notes, giving the salad a delightful punch. This combination of warm, hearty curry and the refreshing salad creates a harmonious meal, offering both comfort and freshness in every bite. It’s a complete treat that satisfies all your cravings while bringing a burst of flavors to the table.
