January 30

As a child I had mostly seen my mom refer to one single cook book - Lila Mazumdar. It was like a bible to her. In those days, we didn't have either the internet or the luxury to plethora of cook books from the finest chefs around the world. Recipes were handed down the generations by the grandmas and moms and carried forward by their children. Maybe an occasional recipe exchange between the neighboring ladies, or a few recipe cutouts from the Sunday Supplementary section in the paper - but that was all. 'Gourmet' was a word unknown to most homechefs. For us gourmet dishes were what mom made on Sunday - like the finger licking mutton curry (Robibarer mangshor jhol) or the thick and flavorful lentil made with fish heads ( matha die muger daal) or the amazing assortment of pithe puli (steamed rice pancakes) during the winter days. We were happy with so little and it meant the world to us. 

While now we have access to amazing restaurants serving dishes from across the world but still when we have a home cooked meal, it feels as if this is what makes the heart truly happy. This is what belongs to our roots and what we grew up eating. the memory laden dishes seem far more surreal than an expensive five-star meal. Like today, when we had gone out to Barbeque Nation to celebrate a very special occasion on the work front - starting a brand new venture. We ate an assortment of food but nothing seemed like something I want to try again. Over the period I think BBQ Nation is just loosing its charm for me. Unless its mere quantity I am looking at, every time I go there I feel like - I am not going to visit this place anytime soon. And then again after months when I forget the experience and think about some money worthy buffet, BBQ Nation somehow features in that list and in a moment of weakness, I decide to dine there again. And the entire cycle keeps repeating all over again, me ending with a facepalm at the end.

So after all that when I come home and need some real comfort food to wash over the experience, I feel like making something very traditional , very soothing and which doesn't have any experimental touch.  The dish I am going to talk about today is one of them. Malai literally translates to cream. So malaikari or Malai curry is basically a dish which has a creamy base made usually with coconut milk. It is a velvety sweet curry, flavored with whole garam masala, green chilies and a dollop of ghee. Malaikari is mainly made with prawns or scampi. But I wanted to make a malaikari with one of the winter season favourites - the cauliflower. Cauliflowers taste the best during winters when they are harvested and thus making them into something more tantalizing was an effort worth taking. I also added some fresh paneer to the curry which took it a notch up and made the final outcome super dreamy.

And if you are still wondering which recipe I had as a reference - it was none other than Lila Majumdar's cook book! That's right, even when I have access to all the recipes across the internet, I still prefer to go back to a few recipes from these age old cook books, handed to me by my mom. 

• Fulkopi / Cauliflower - 1 medium sized, cut into florets
• Potato (Optional) - 2 medium, diced
• Fresh Paneer - 100 gm
• Dry Red Chilli - 3-4
• Ginger Paste -  1/2 tsp
• Onion Paste - 1 and 1/2 medium sized onion
• Manaka/ Raisin - 1/2 cup
• Cardamom- 3, bruised
• Cinnamon - 2" stick
• Clove - 2
• Red Chilli Powder
• Everest Shahi Garam Masala Powder* - a pinch
• Thick Coconut Milk
• Sugar - as per taste
• Salt - 1/2 tsp or as per taste
• Refined Oil - 
• Ghee

Equipment:

• Mixing Bowl
• Wok & Spatula
• Knife

Procedure 

1.  Start by frying the paneer. Make cubes from the paneer block. Heat oil in a pan and then toss in the paneer cubes. Fry till the sides are a little browned. Take the fried paneer out and put it in a bowl of warm water, till you are ready to use it.

Note: I used Amul fresh paneer here. If you are using frozen paneer cubes then go by the packet instructions.

2. Cut the Cauliflower into florets. In a deep bottomed vessel boil water with a pinch of salt and toss in the florets for about 2 minutes when the water is boiling. Take out the blanched cauliflower florets on a kitchen towel after 2 minutes. Now in the same pan as above, add a little more oil and fry the blanched florets till they start getting golden brown color and are almost 3/4th cooked. Take them out and keep them aside.

3. In the pan add 1 tsp of ghee and 2 tbsp of oil. Let it heat up. Once hot, add the cardamom, clove, cinnamon and dry red chilli. Once the spices are fragrant, add the onion paste and a pinch of salt. Fry the onions till for 2 minutes.

4.  Now add the ginger paste. Fry it till oil separates. You can add occasional splash of water if the masala starts sticking to the pan.

5. If you are using potatoes, you need to add them at this stage. Fold in with the onion paste and cook till the potatoes start getting soft. 

6. Now keep the flame at low, and add the thick coconut milk. Fold in.

Tip: If you do not have fresh coconut milk, you can make it by using coconut powder and full cream milk.

7.  Add the raisins/ manaka to the pan and fold in. Cook till the potatoes are cooked till core.

8. Add the fried cauliflowers and cook for about 5-7 minutes covered with lid. If you feel the gravy is becoming dry then you can add a little warm water.

9. Once the Cauliflower is cooked, add the paneer and a pinch of Everest Shahi Garam Masala and let the curry simmer for another 3-4 minutes. 

Switch off the flame. Drizzle a teaspoon of ghee on the curry and let it rest covered for 5 minutes before serving.

Tip: I recommend using this particular brand of garam masala for all Bengali recipes, as it gives the authentic flavor.

Note: Don't cook for too long after adding paneer, as it may become rubberish.

Enjoy it with flatbreads or rice.