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Recipe to make Bengali Cauliflower posto. Cauliflower simmered in spicy poppy seed gravy. Serve with rice or roti as side dish.


4 serving

Total time

40 minutes


  • 1 head Cauliflower (Medium of , cut into florets)
  • ½ cup Green Peas
  • 2 tsps Mustard Oil
  • 1 bay leaf
  • ½ tsp seeds (Nigella)
  • 2 ~ 3 Chilies (Green , slit)
  • 10 tbsps Cashews water (, soaked in warm for minutes)
  • 1 tsp Peppercorns
  • 10 tbsps Poppy Seeds water (, soaked in warm for minutes)
  • ½ cinnamon (" stick)
  • 2 tbsps yogurt (, whisked well)
  • to taste Salt


  1. Steam or microwave cauliflower until fork tender.
  2. Drain the cashews, poppy seeds and grind them to a smooth paste along with the peppercorns and cinnamon stick.Set aside.
  3. Heat oil in a pan; add the bay leaf, nigella seeds and green chilies. Saute for 1 minute. Next add the steamed cauliflower and cook for 3~4 minutes.
  4. Add the ground paste, green peas and cook until the flavors get a chance to mingle, about 4~5 minutes.
  5. Stir in the yogurt and season with salt. Sprinkle some water if the dish looks too dry. Cook covered for another 5 minutes. Serve with rice or roti.
  6. View the recipe instructions at Cook's Hideout

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