• 1 tablespoon dry roasted cumin and coriander seeds powder
• 1/4 cup yogurt/curd/dahi
• 1/4 cup milk
• 1/4 water
• 1/2 tablespoon sugar
• 1/2 tablespoon rose water
Instructions
1. Clean and cut the cauliflower into small florets. Try to keep the florets intact, as it ensures the cauliflower does not get mushy during the cook. Set aside, we will blanche them later. 2. Take a blending jar, add the onion, ginger, cashews/kaju, green chillies and 2 tbsp water. Blend it into smooth paste. Make sure the texture is very smooth. Set aside. 3. Boil water in a large pot and add the cauliflower florets. Blanching helps to get rid of the fowl smell of the cauliflower. Boil for 5 min or until it softens slightly and take out. 4. Heat mustard oil in a pan. Fry the florets on medium flame for 10 min. The cauliflower florets should get some nice golden color. 5. Add salt and fry for another 3-5 min. Once nice and golden brown, take out and set aside. 6. Into the same pan, add ghee. Keep the flame low, add dried red chillies and bay leaves. 7. Add the onion-cashew paste. Fry for 2-3 min on low flame. Keep the flame low, add the yogurt/curd/dahi. 8. Mix with the gravy until incorporated otherwise the gravy will curdle. Fry for 2-3 min on low flame. Once it starts to release oil, add the garam masala and cumin-coriander powder. 9. Cook on medium flame for 2-3 min. Add salt and sugar (for caramelization). Saute for another 2 min. 10. Add the cauliflowers and mix with the gravy. Saute for 2 min, add milk. Keep the flame low. Give a stir and add 1/4 cup water. 11. You can add more milk/water according to your needed consistency. Cook for 2-3 min on low flame. 12. Close the lid and let it simmer. When the gravy thickens, your rezala is ready. Off the flame, add rose water. 13. Close the lid. Rest for 10 min before serving. Serve with rice or naan.
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Recipe link 👉https://youtu.be/wKsau2lUHTI
Ingredients
• 1 pc cauliflower/gobi (about 400 g)
• 1 medium sized onion (cubed)
• 2 inches ginger (chopped)
• 4-5 pcs green chillies
• 20-25 cashew/kaju
• 2 tablespoons mustard oil
• 1 tablespoon ghee
• 2 pcs dried red chillies
• 2 pcs bay leave/tej patta
• 1/2 tablespoon crushed garam masala
• 1 tablespoon dry roasted cumin and coriander seeds powder
• 1/4 cup yogurt/curd/dahi
• 1/4 cup milk
• 1/4 water
• 1/2 tablespoon sugar
• 1/2 tablespoon rose water
Instructions
1. Clean and cut the cauliflower into small florets. Try to keep the florets intact, as it ensures the cauliflower does not get mushy during the cook. Set aside, we will blanche them later.
2. Take a blending jar, add the onion, ginger, cashews/kaju, green chillies and 2 tbsp water.
Blend it into smooth paste. Make sure the texture is very smooth. Set aside.
3. Boil water in a large pot and add the cauliflower florets. Blanching helps to get rid of the
fowl smell of the cauliflower. Boil for 5 min or until it softens slightly and take out.
4. Heat mustard oil in a pan. Fry the florets on medium flame for 10 min. The cauliflower florets should get some nice golden color.
5. Add salt and fry for another 3-5 min. Once nice and golden brown, take out and set aside.
6. Into the same pan, add ghee. Keep the flame low, add dried red chillies and bay leaves.
7. Add the onion-cashew paste. Fry for 2-3 min on low flame. Keep the flame low, add the yogurt/curd/dahi.
8. Mix with the gravy until incorporated otherwise the gravy will curdle. Fry for 2-3 min on low flame. Once it starts to release oil, add the garam masala and cumin-coriander powder.
9. Cook on medium flame for 2-3 min. Add salt and sugar (for caramelization). Saute for another 2 min.
10. Add the cauliflowers and mix with the gravy. Saute for 2 min, add milk. Keep the flame low. Give a stir and add 1/4 cup water.
11. You can add more milk/water according to your needed consistency. Cook for 2-3 min on low flame.
12. Close the lid and let it simmer. When the gravy thickens, your rezala is ready. Off the flame, add rose water.
13. Close the lid. Rest for 10 min before serving. Serve with rice or naan.