Cauliflower Rezala Recipe


Bengali RecipesVegetarian

Cauliflower Rezala or Phulkopir Rezala is a Bengali curry adapted from the Nawabs, when they ruled Bengal and its popularity expanded slowly among people. Rezala is immensely popular for its meat version, but in modern days chefs have experimented with vegetable dishes like Cauliflower or Paneer, and the outcome is equally good. In this recipe big cauliflower florets are cooked in rich curd and cashew nut based gravy. This curry has a very subtle flavour and tastes simply awesome. You can also search for more Bengali or Vegetarian recipes like Tel Begun, Chanar Dalna, Doi Fulkopi, Doi Potol, Aloor Dum, Kashmiri Dum Aloo and many more.

Image : Cauliflower Rezala

cauliflower rezala 2Important :


  • Preparation Time : 15 minutes
  • Cooking Time : 50 minutes
  • Total Time : 1 hr 5 minutes
  • Serve For : 3-4

Ingredients :

  • Cauliflower (1 medium size) /cut into big florets
  • Oil (3 tbsp)
  • Ghee or Clarified Butter (1 tsp)
  • Dried Red Chilli (1)
  • Whole Garam Masala (3 Cardamom, 4 Cloves, 2 inches Cinnamon stick)
  • Bay Leaf (1)
  • Black Pepper Corn (5-6)
  • Onion (2 big size)
  • Ginger Garlic Paste (1 tbsp)
  • Cashew Paste (1/2 cup) /paste of 15 cashews
  • Water (1 cup)
  • Yogurt or Curd (2 tbsp)
  • Salt (to taste)
  • Sugar (1/2 tsp)
  • Kewra Water (1/4 tsp)

Images : 

Soak and dry the cauliflower florets

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Saute them for a while

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Drain oil and keep them aside

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In the same oil add ghee

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Saute the dried red chilli, drain oil and keep it aside

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Add whole garam masala, bay leaf and black pepper corn

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Add onion puree

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Add ginger garlic paste

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Cook until the mixture releases oil from sides

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Add cashew paste

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Cook until it ooze out oil

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Add sautéed cauliflowers

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Add water, mix well and cover the pan for 15 minutes

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After the curry cooked well

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Add salt

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Add whisked yogurt

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Mix well and cook for another 5 minutes

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Add sautéed red chilli

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Add kewra water and sugar

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Mix well and switch off the flame

cauliflower rezala 23Tips :

  • When you are cooking cashew paste, do not add salt in the beginning, or the gravy will curdled easily.
  • Serve with roti, naan or paratha.

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