Cauliflower Rezala - Fulkopi Rezala
Serves 1
Directions
- 1Cut big chunks of cauliflower.
- 2Make a nutty paste by blending cashews, poppy seeds, and pumpkin seeds.
- 3Make a boiled onion paste by boiling onion petals.
- 4Toast a handful of makhanas in ghee.
- 5Fry the cauliflower in oil with some salt, keeping the flame low and lid closed.
- 6Temper some whole spices in oil.
- 7Add the onion paste and salt, then cook for 3 to 4 minutes without browning it too much.
- 8Add ginger garlic paste and cook for another 2 to 3 minutes.
- 9Add the nut paste and cook for 3 to 4 minutes.
- 10Add beaten curd and a handful of green peas, and cook for a few minutes.
- 11Add the fried cauliflower, green chillies, and 1 cup of milk.
- 12Cover and cook the mixture.
- 13Add the toasted makhana at the end.
- 14Add garam masala and some grated nutmeg.
- 15Add a tiny bit of kewra water.
- 16Finish with some ghee.
Ingredients
- 1 medium-sized Cauliflower
- 1 handful Makhana
- 0.33 cup Green peas
- 1 medium onion Onion paste
- 1 tablespoon Ginger–garlic paste
- 2 to 3 Green chillies
- 2 to 3 tablespoons Refined oil
- to taste Salt
- 8 to 10 Cashews
- 1 tablespoon Poppy seeds
- 1 tablespoon Pumpkin seeds/Charmagaj
- 1 Bay leaf
- 3 Green cardamom
- 3 Cloves
- 1 inch Cinnamon
- a few Black peppercorns
- 0.33 Mace
- 1 Black cardamom
- 1 cup Milk
- 2 to 3 tablespoons Beaten curd
- 0.33 teaspoon Kewra water
- 1 pinch Grated nutmeg
- 1 to 2 tablespoons Ghee
- 0.5 teaspoon Garam masala
Equipment
PanLidBlenderGrater
Tips
- Cook the cauliflower on low flame with a closed lid for tender florets.
- Do not brown the onion paste too much for the rezala.