Bengali · beginner
Bengali Mustard Paste Cauliflower And Green Peas
Tender cauliflower florets and sweet green peas simmered in a pungent, silky yellow mustard and green chili gravy.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon of mustard oil in a wide skillet over medium heat. Add cauliflower florets with a pinch of turmeric and salt; sauté for 5 minutes until lightly browned. Remove florets.
- 02
Heat the remaining 1 tablespoon of mustard oil in the skillet. Add nigella seeds and green chilies, letting them crackle for 30 seconds.
- 03
In a small bowl, mix the ground mustard paste with 0.75 cup of warm water, turmeric powder, and remaining salt.
- 04
Pour the mustard mixture into the skillet and bring to a gentle simmer over medium-low heat.
- 05
Add the browned cauliflower florets and green peas to the pan, cover tightly, and simmer for 8 to 10 minutes until vegetables are tender.
- 06
Drizzle a tiny drop of raw mustard oil over top for aroma just before turning off the stove.
A LITTLE KITCHEN KNOW-HOW
Shorshe Bata (Mustard Paste Cooking)
Emulsifying freshly ground mustard seed paste into a light gravy to create a signature sharp, peppery kick.
Notes from the kitchen
- Blend mustard seeds with a pinch of salt and green chili to keep the paste from tasting bitter.
- Keep the heat medium-low after adding mustard paste to preserve its pungent aroma.
- Original home-cooking adaptation inspired by Bengali; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
