Fulkopir Korma (Cauliflower Korma)

    This is a creamy, milky and slightly sweet dish of cauliflowers. It tastes best when eaten with pulao or biryani.


    Dhaka, Bangladesh
    7 people made this


    • 2 cauliflowers, diced
    • 2 tablespoons of soybean oil and ghee ( together)
    • 2 tablespoons of onion paste
    • 1/2 teaspoon of ginger paste
    • 1/2 teaspoon of garlic paste
    • 1/2 teaspoon of cumin paste
    • 1 teaspoon of postadana paste ( poppyseed)
    • 1 teaspoon of raisin paste
    • 2 cups of tok doi (Greek or unsweetened yoghurt)
    • 1 tablespoon of sugar
    • salt as needed
    • 5 green chilies
    • 1 cup of chingri stock or shrimp stock
    • 1/2 teaspoon of black pepper powder
    • 1 tablespoon of golden and crispy onion slices or peyaj beresta


    1. Steam the cauliflowers. Set aside the steamed cauliflowers.
    2. Heat a pan with oil and ghee. Add the onion, ginger, garlic, cumin, postadana and raisin pastes. Cook until the water released dries up to form a thick gravy, with oil floating on top.
    3. Add the yoghurt, sugar, salt, green chilies and cauliflower. Stir and cook until the water released dries to form a thick gravy, with oil floating on top.
    4. Pour the shrimp stock and sprinkle the black pepper powder. Stir and cook with lid on a low heat for 10 minutes.
    5. Garnish with fried onion slices
    6. Serve with pulao or fried rice.

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