Mustard-Kissed Cauliflower Delight: Exploring the Shorse Phulkopi Recipe

Shorshe Phulkopi, a popular Bengali dish made with cauliflower in a mustard sauce:


  • 1 medium-sized cauliflower, cut into florets
  • 3 tablespoons mustard oil
  • 2 tablespoons mustard seeds
  • 2 green chilies, slit
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (optional, for spiciness)
  • Salt to taste
  • Water as needed
  • Fresh coriander leaves for garnishing (optional)


  1. Heat water in a large pot and bring it to a boil. Add the cauliflower florets and a pinch of salt. Boil the florets for 3-4 minutes until they are slightly tender. Drain and set aside.
  2. In a blender or grinder, make a fine paste by grinding mustard seeds along with a little water. Set the paste aside.
  3. Heat mustard oil in a pan or kadai over medium heat.
  4. Add the slit green chilies and sauté for a minute until they release their aroma.
  5. Add the cauliflower florets to the pan and sauté for a couple of minutes, ensuring they are well coated with the oil.
  6. Add turmeric powder and salt. Mix well.
  7. Reduce the heat to low and add the mustard paste to the pan. Stir everything together, ensuring the cauliflower is coated with the mustard sauce.
  8. If desired, add red chili powder for extra spiciness. Adjust the quantity according to your taste preferences.
  9. Add water, about 1/2 cup or as needed, to create a thick sauce consistency. Mix well.
  10. Cover the pan and let the dish simmer on low heat for about 8-10 minutes, allowing the flavors to blend together and the cauliflower to cook thoroughly.
  11. Check the cauliflower for tenderness. If needed, cook for a few more minutes until it reaches your desired texture.
  12. Once the cauliflower is cooked and the sauce has thickened, remove from heat.
  13. Garnish with freshly chopped coriander leaves, if desired.
  14. Serve Shorshe Phulkopi hot with steamed rice or roti.

Enjoy the delightful flavors of this tangy and aromatic Bengali cauliflower dish!

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