Soya Chunks, Cauliflower and Potato 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!

This Rosha is using Soya chunks, potatoes, peas and cauliflower.

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

PRE PREP:

1 small cauliflower head broken into small florets.
2 med potatoes peeled and cut into 2 inch cubes. Half cup peas (optional)
2 cups soya chunks.

Firstly wash the soya chunks, add water till soya are just covered in a microwavable bowl. Add 1 tsp salt and cook till spongy and soft…about 5 mins on high.
Drain, rinse and squeeze out water.
Add half tsp each of turmeric, curry powder and salt, mix well and set aside.

1 tsp turmeric
1 tsp salt
4 tbsp. oil

In your pan when hot add your oil. When hot add the salt and turmeric. First sauté potatoes 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.

Next add a little  more oil. Now saute the soya chunks. Keep frying till any water released is dried up.

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 5 tbsp water the 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

METHOD:

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 and soya chunks to your spices. Add 3 tbsp of water.
Cook this off until the oil is cratering and splitting stirring frequently.

Add your cauliflower florets, sugar, peas stirring well and gently. Allow your veg and soya 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 2 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.

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