Tofu, Cauliflower, Potato and Peas Rosha

A Bengali Rosha is a dish which has a predominance and emphasis on a Bengali gharam masala which consists of cardamom and cinnamon made into a paste.
This can be substituted by grinding cardamom seeds in their husks and cinnamon stick in order to provide that unique flavour which defines a Rosha.
The gharam masala is added just before the end of the cooking period so that the beautiful perfume lingers in your nose and mouth!

I’ve used Tofu for this version of a Rosha. Tofu is eaten alot in my household and we all enjoy it very much. As Tofu can be bland I tend to saute it in spices till its golden and this I think helps flavour it. Its a great alternative to paneer and very enjoyable cooked like paneer.

Use a pan you can do the pre pep and your curry. A non-stick karai pan will be good for this.


1 small cauliflower head broken into small florets.
2 med potatoes peeled and cut into 2 inch cubes.
1 block of Tofu cut into cubes.

1 tsp turmeric
I tsp curry powder
Pinch of chilli
1 tsp salt
4 tbsp. oil

In your pan when hot add your oil. When hot add the salt and turmeric and above spices. First sauté your Tofu in the spices till golden…remove with slotted spoon and set aside.

Next sauté the cauliflower, you want some browning on the florets on high for that Smokey charred aroma. This imparts a beautiful flavour into the finished dish.
Remove with slotted spoon and set aside.
Follow this with sautéing your potatoes and set aside.
If required add little more tumeric, salt and oil for cauliflower and potatoes.

For Curry
3 tbsp. ghee
2 bay leaves torn
2 dried chillies torn
2 tsp Panch puran
1 tsp sugar
2 fresh chillies slit

Spice paste
Mix with 3 tbsp. water spices below.
2 tsp cumin powder
2 tsp coriander powder
1 tsp chilli powder
2 tsp Kashmiri chilli powder
1 tsp turmeric
1 tsp salt

1/2 tsp Bengali Gharam masala which is ground cinnamon and cardamom powder powder of ratio 2 x cinnamon to 1x cardamom.


Rosha Curry.

Using the same pan add the ghee. When this melts and heats add the cinnamon, cardamoms, bay leaf, torn dried chillies.
Let them infuse for a few seconds.

Now add panch puran, let it sizzle and wait till it darkens and becomes aromatic.

Reduce your heat and add the powdered spice paste to the pan.
It will steam/spit here which is a good sign.
Add salt and continue to cook the spices till the ghee splits.
Keep adding splashes of water and cooking till oil splits. Repeat this a few times. This stage is very important.

Next add in your sautéed potatoes to your spices. Add 3 tbsp. water.
Cook this off until the oil is cratering and splitting stirring frequently.

Add your cauliflower florets, sugar, stirring well and gently. Allow your veg to cook in the spices, adding splashes of water and continue cooking covered on med/low heat. Keep checking and just fold over so not to break veg.

When the veg is half cooked add your Tofu, 3 cups of hot water, slit fresh green chillies. Stir this in and gently cook covered till almost done.

Sprinkle half tsp cinnamon powder and cardamom for that true traditional Rosha taste and flavour. Lastly a drizzle of desi ghee.

If you notice the sauce has dried up add a little boiled water. Do not stir…just swiggle your pan. The potatoes will absorb sauce after cooking process.

Serve with rice.

Step by step pics

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