Editorial sample recipeBengalibeginnerVegetarianVeganGluten-FreeHalal

Bengali Mustard Paste Cauliflower And Green Peas

Name: Bengali Mustard Paste Cauliflower And Green Peas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 4 cup Cauliflower, cut into bite-sized florets; 1 cup Green peas, fresh or frozen; 3 tbsp Yellow mustard seeds, soaked in warm water and blended to a fine paste; 0.5 tsp Turmeric powder; 2 tbsp Mustard oil; 0.5 tsp Nigella seeds, kalonji; 4 item Green chilies, slit vertically; 1 tsp Salt

Tender cauliflower florets and sweet green peas simmered in a pungent, silky yellow mustard and green chili gravy.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Bengali Mustard Paste Cauliflower And Green Peas

AI illustration

Technique to learn

Shorshe Bata (Mustard Paste Cooking)

Emulsifying freshly ground mustard seed paste into a light gravy to create a signature sharp, peppery kick.

Instructions

Step 1: 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.
Step 2: Heat the remaining 1 tablespoon of mustard oil in the skillet. Add nigella seeds and green chilies, letting them crackle for 30 seconds.

Step 3: In a small bowl, mix the ground mustard paste with 0.75 cup of warm water, turmeric powder, and remaining salt.

Step 4: Pour the mustard mixture into the skillet and bring to a gentle simmer over medium-low heat.

Step 5: Add the browned cauliflower florets and green peas to the pan, cover tightly, and simmer for 8 to 10 minutes until vegetables are tender.

Step 6: Drizzle a tiny drop of raw mustard oil over top for aroma just before turning off the stove.

Cooking tips

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.

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