Paneer Fulkopir Roast is a rich, flavourful vegetarian dish that marries tender paneer and cauliflower florets in a silky, aromatic gravy fragrant with whole spices, coconut, cashews, and poppy seeds. The paneer and cauliflower are first fried until golden, then simmered in the nutty, spiced gravy until the flavours meld. A final flourish of ghee, kewra water, and garam masala adds a delicate perfume. Serve piping hot with steamed rice for a satisfying meal.
Sunrise tip: For a restaurant-style finish, deep fry the paneer and cauliflower instead of shallow frying. This gives them an irresistibly crisp exterior that contrasts beautifully with the creamy gravy.
Time: 5 minutes
Blend the ginger and green chillies into a smooth paste using a little water. Set aside.
Time: 5 minutes
Grind the charmagaz, cashews, and poppy seeds into a thick paste using a little water. Set aside.
Time: 5 minutes
Place a pan on medium heat and add 100 mL water. Add the cauliflower florets, cover, and steam for 4-5 minutes until just tender. Remove onto a plate and set aside.
Time: 10 minutes
Drain the water from the pan, add 4 tbsp mustard oil, and heat slightly. Gently add the paneer cubes and fry until golden on all sides. Remove onto a plate.
Add 2 tbsp more oil to the pan. Once hot, add the steamed cauliflower and toss until lightly charred in spots. Remove onto the plate with the paneer.
Time: 3 minutes
Heat the remaining 2 tbsp oil in the pan. Tear the bay leaf and dried red chilli in half and add to the oil with the whole spices (cardamom, cinnamon, cloves). Fry for a minute until fragrant. Add Sunrise Jeera and let them sizzle for a few seconds.
Time: 2 minutes
In a small bowl, mix 2 tbsp of the ginger-green chilli paste with the Sunrise Haldi Powder, Sunrise Lal Mirch Powder, Sunrise Jeera Powder, Sunrise Dhania Powder, salt, and sugar. Add a splash of water to make a paste.
Time: 5 minutes
Add the spice paste to the pan with the tempered whole spices. Stir well and fry for a minute. Add the tomato paste and mix thoroughly. Cook for 2-3 minutes until the oil starts to separate at the sides.
Time: 5 minutes
Add the grated coconut paste to the pan and mix well. Sauté for a minute, adding a splash of water to prevent sticking. Grate in the nutmeg and add the mace powder.
Stir to combine, then add the charmagaz-cashew-poppy seed paste. Fry the masalas for 2-3 minutes until aromatic.
Time: 8 minutes
Pour in 2 cups of lukewarm water and mix well. Bring to a simmer and cook for 2-3 minutes until you have a thick, creamy gravy. Add the fried paneer, cauliflower, and slit green chillies. Stir gently, cover, and simmer for another 5 minutes.
Time: 2 minutes
Remove the lid and add the ghee, a few drops of kewra water, and the shahi garam masala. Stir well and let the flavours mingle for a minute. Turn off the heat.
Transfer the Paneer Fulkopir Roast to a serving bowl. Drizzle with cream and serve hot with steamed rice. Enjoy the medley of textures and flavours in every bite!
Side Dish: Crisp papadums, kachumber salad
Bread: Luchi (Bengali fried bread), naan