Thamma once made this for me on Christmas when I refused to eat Phulkopi. This was back in the 1980s.

Very recently I had a craving for this particular delicacy. Calling a few relatives back in Bengal and exploring the family amongst the previous generation of mamis and kammas led me to the recipe very near to the one Thamma made.

A primitive and crowd-pleasing recipe of the times of yore.

It is similar to the present white sauce recipes in appearance but not taste. The white base is created with milk and cashew paste. Green chillies add the zing. Fresh ginger paste to support the zing. The best part about the dish is its simplicity of not using any other masala. The tempering with cinnamon, cloves and tej pata does the magic.

It is a nemontonno Bari delicacy now just limited to a few kitchens in Bengal.

Check out the recipe.

INGREDIENTS  

• 2 nos medium cauliflowers cut into medium florets
• 2 tsp Ginger Paste preferably fresh ginger paste
• 2 tbsp refined oil
• 1/2 inch cinnamon stick
• 3 nos green cardamom
• 4 nos cloves
• 1 no bay leaf
• 4 nos green chilies
• 4 tbsp cashew paste
• 1 1/2 cup Milk
• pinch of sugar
• salt as per taste

INSTRUCTIONS 

• In a frying pan, heat the oil and add bay leaf, cardamon, cinnamon and couple of green chilies.
• When the spices have a bit of colour, add the cauliflower florets. Add salt and toss them around.
• Now simply cover and cook the cauliflower in its own juices. After 10 minutes, when the cauliflower has become a bit soft, add the ginger paste.
• Now pour the milk and cook the cauliflower in the simmering milk. Do not turn up the heat otherwise the milk might spill. Just keep the heat to low and cover and from time to time, cover and cook the cauliflower.
• Once the florets have become soft, add the cashew paste and sugar. Cook for further 5 to 6 minutes for the raw smell of the cashew to go off.
• Check the seasoning, and finally add a couple of split green chilies for flavour.
• Serve it with rice or roti or luchi or paratha. It goes well with anything.