Fulkopir Korma (Cauliflower Korma)

Fulkopir Korma (Cauliflower Korma)


4 people made this

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

nadira_begum Dhaka, Bangladesh


  • 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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