Phulkopir rezala aka cauliflower rezala recipe is a rich, creamy, flavoured and mildly spicy Mughlai-style cauliflower curry that is crazily popular among Bengalis. It is a pure niramish recipe, I mean no onion no garlic recipe. Phulkopir rezala is a special dish that is occasionally prepared during winter when fresh cauliflower is easily available in the market. In this preparation, fried cauliflower florets are cooked in cashew-poppy seeds-yogurt-based gravy with ghee, rose water and kewra water. It is one of the versatile dishes that can be relished with basanti pulao, plain rice and even luchi, paratha, roti, etc.
Table of Contents
About the recipe
Tips and Suggestions
How to make Phulkopir rezala (step wise photos)
Recipe Card
What is Phulkopir rezala?
Phlkopir rezala recipe is a popular Bengali recipe but it originated in Mughlai cuisine. Traditionally, this dish is prepared with mutton or beef. But later the recipe was amalgamated and tweaked to enhance the flavour quotient of Kolkata cuisine and now it’s prepared in different variations like chicken rezala, fish rezala, egg rezala, etc. This recipe reflects the Mughal Empire’s involvement in Bengal. But over time, different vegetarian variations of rezala recipe also started to be prepared and served with paneer, cauliflower, baby corn, etc.
Cauliflower rezala recipe is a rich, creamy, flavourful and delicious cauliflower curry recipe in white gravy where fried cauliflower florets are cooked in cashew nut-poppy seeds-char magaz paste, yogurt, whole spices, kewra water in ghee aka clarified butter. It contains moderately thick, luscious and mildly sweet white gravy which is mostly served with rumali roti, naan, paratha, or simply with rice or pulao.
Phulkopir rezala aka cauliflower rezala recipe is one of my favourite cauliflower curries which I can’t stop devouring until my stomach is tightly packed. In fact, I never met any person in my entire life who does not like rezala curry.
Phulkopir rezala is a niramish recipe aka vegetarian recipe prepared without onion and garlic. It is frequently prepared on vegetarian days and puja occasions like Durga puja, Kojagari Laxmi puja and Kali puja.
Bengalis are scrupulous about vegetarian food and they split it into two different parts. One division is called satvik food where onion, garlic and even masoor dal are prohibited along with non-vegetarian items. In another division, normal vegetarian dishes are prepared using onion and garlic. Onion and garlic are considered as rajasik food which produces heat in our body and inflames our passion and incomprehension.
Whenever I talk about phulkopir rezala, it always makes me feel nostalgic. As a bong, I have grown up eating this delight every year and have never got bored with it till now. I still remember how my mother used to prepare it during the festive season. She used to serve it mostly as a side with phulko luchi or with basanti pulao and we used to devour that with eternal pleasure. I have learned this Bengali veg recipe from her.
Phulkopir rezala aka cauliflower rezala recipe is a very popular dish but not a signature dish of Bengal. Every family has their own recipe according to their preferences in taste and texture. Few people prepare it as white gravy whereas few others as yellow. Few people prefer to prepare the dish completely in ghee, a few in refined oil, and a few using a combination of both. Many people use milk or cream for the gravy, and many use only water. Few people even love to add beresta into the curry. In this way, every house has its own style of preparing this scrumptious dish.
Today, I am going to share my niramish phulkopir rezala with you. It is a very simple and easy recipe. It requires very limited ingredients which are easily available in any Bengali kitchen pantry. It could be a great option for any small party or family get together.
Phulkopir rezala with step-by-step photos and instructions have been provided in the ‘Instruction’ section of the recipe. I have included all the tips and tricks below. If you follow each step of my recipe precisely then you will get cauliflower rezala recipe with perfect flavour and consistency which will even taste better than the ones in restaurants.
Tips to prepare perfect Phulkopir rezala
- Always fry the cauliflower florets separately before adding to the gravy.
- Use both refined oil and ghee to fry the cauliflower florets for better flavour.
- Don’t skip the whole spices from the recipe. It induces a nice aroma into the oil.
- Beat the yogurt thoroughly before adding it to prevent it from curdling.
- Phulkopir rezala is slightly sweet in taste. Don’t forget to add sugar to the gravy.
- Don’t skip the rose water and kewra water from the recipe. It gives the authentic flavour of the dish.
Advantages to prepare rezala recipe at home
There is no doubt in the fact that rezala curry is a super rich dish and it has become a part of the dinner menu for special occasions and not for regular eating. But if you prepare this scrumptious dish at home then you will have full control to make it less rich.
You can also manipulate the amount of ghee, cashew nuts and red chillies to be added to the gravy according to your choice without compromising the taste of rezala recipe.
How to serve Phulkopir rezala?
According to me, phulkopir rezala is one of the most versatile curries. It can be accompanied by luchi, paratha aka porota, ruti, and even with plain rice, basanti pulao, Bengali fried rice. But, I must say, it tastes best with Bengali mishti pulao and phulko luchi.
How to make Phulkopir rezala?
To prepare phulkopir rezala, first cut the cauliflower florets into even pieces and wash them.
On the other hand, soak poppy seeds, char magaz, raisins, cashew nuts, white peppercorns and dry red chilli in hot water for half an hour. Then strain the water and transfer it into a jar of a grinder. Add a little water and close the lid. Pulse it to a smooth paste and keep it aside.
Then take room temperature yogurt into a bowl and add a little all-purpose flour into it. Whisk the yogurt thoroughly with a fork and keep it aside.
Put a pan on flame and allow it to become completely dry. Then add oil and ghee into the pan and wait until it is hot. Add the cauliflower florets and sprinkle some salt on it. Give a nice stir and fry them over medium flame for around 12-15 minutes until they lose their crunch and golden brown spots occur on them. Strain the cauliflower florets out and keep it aside.
In the same pan, add the whole spices – bay leaves, dry red chillies, mace, cloves, cinnamon sticks, cardamoms, black cardamom, black peppercorns and let them crackle.
Then add the poppy seeds-cashew paste into the pan and mix it well. Cook it over low flame for 4-5 minutes until the paste releases oil. Stir it frequently at regular intervals. Always cook it over low flame or else cashew paste may stick to the bottom.
After this, add the whisked yogurt into the pan and mix it well. Cook it over low flame for 2-3 minutes.
Then add the fried cauliflower florets, salt, sugar, red chilli powder and mix it well. Cover the pan and cook it over low flame for 5-6 minutes until the cauliflower gets cooked completely.
Now, add hot water to the pan and turn the flame high until the gravy starts boiling. Then turn the flame low and add rose water and kewra water into the pan. Mix it all nicely and then switch off the flame.
Many Bengali veg recipes have already been shared in my previous posts. You can check a few of them like
Phulkopir roast
Chanar Dalna
Aloo Posto
Shorshe Begun
Doi Potol
..And Many more…
Ingredients:
1 cup = 250 ml
For the masala paste
- 1 tablespoon Poppy seeds (Posto)
- 2 tablespoons Melon seeds (Char magaz )
- 15 Cashew nuts
- 2 tablespoons Raisins
- 1 dry red Chilli
- 1 teaspoon white Peppercorns
- 3-4 tablespoons Water
Other ingredients for cauliflower rezala
- 1 large Cauliflower, cut into medium florets
- ¼ cup Yogurt
- 1 teaspoon all-purpose Flour
- 2 Bay leaves (Tejpatta)
- 5 Cloves (Laung)
- 4 Cardamoms (Elaichi)
- 1 black Cardamom (Badi elaichi)
- 1 strand Mace (Javitri)
- 2 inches Cinnamon stick (Dalchini)
- 10-12 black Peppercorns (Kali mirch)
- 1-2 dry red Chillies (Sukhi mirch)
- ½ tablespoon Rosewater
- ½ tablespoon Kewra water
- 1 teaspoon Kashmiri red Chilli powder
- 1 tablespoon Sugar
- Salt to taste
- 1 tablespoon Ghee aka clarified Butter
- 3 tablespoons Oil
- 1 cup Water for gravy
Instructions:
- Wash and cut the cauliflower florets into medium size even pieces.
- On the other hand, soak 1 tablespoon poppy seeds, 15 cashew nuts, 2 tablespoons char magaz, 2 tablespoons raisins, 1 dry red chilli, 1 teaspoon white peppercorns in hot water for 30 minutes.
- Strain the water and transfer the content into a jar of a grinder. Add ¼ cup water into it and close the lid. Pulse it to a smooth paste and keep it aside.
- Take ¼ cup room temperature yogurt into a bowl and add 1 teaspoon all-purpose flour into it. Whisk the yogurt thoroughly with a fork and keep it aside.
- Put a pan on flame and allow it to become completely dry. Then add 3 tablespoons oil and 1 tablespoon ghee into the pan and wait until it is hot.
- Add the cauliflower florets and sprinkle ½ teaspoon salt on it. Give a nice stir and fry them over medium flame for around 12-15 minutes until they lose their crunch and golden brown spots occur on them. Strain the cauliflower florets out and keep it aside.
- In the same pan, add the whole spices – 2 bay leaves, 1-2 dry red chillies, 1 mace, 5 cloves, 2 inches cinnamon stick, 4 cardamoms, 1 black cardamom, 10-12 black peppercorns and let them crackle.
- Add the poppy seeds-cashew paste into the pan and mix it well. Cook it over low flame for 4-5 minutes until the paste releases oil. Stir it frequently at regular intervals. Always cook it over low flame or else cashew paste may stick to the bottom.
- Add the whisked yogurt into the pan and mix it well. Cook it over low flame for 2-3 minutes.
- Add the fried cauliflower florets, salt, 1 tablespoon sugar, 1 teaspoon red chilli powder and mix it well. Cover the pan and cook it over low flame for 5-6 minutes until the cauliflower gets cooked completely.
- Add 1 cup hot water to the pan and turn the flame high until the gravy starts boiling.
- Turn the flame low and add ½ tablespoon rose water, and ½ tablespoon kewra water into the pan.
- Mix it all nicely and then switch off the flame.
Serving Instruction
Transfer the phulkopir rezala into a serving bowl or on a serving plate. Serve hot or warm to enjoy its best taste. Pair up the luscious dish with rice items like steamed Basmati rice, Basanti pulao or flat breads like luchi, rotis, parathas and enjoy the Bengali delight.
Ingredients
1 cup = 250 ml
For the masala paste
- 1 tablespoon Poppy seeds (Posto)
- 2 tablespoons Melon seeds (Char magaz )
- 15 Cashew nuts
- 2 tablespoons Raisins
- 1 dry red Chilli
- 1 teaspoon white Peppercorns
- 3-4 tablespoons Water
Other ingredients for cauliflower rezala
- 1 large Cauliflower, cut into medium florets
- ¼ cup Yogurt
- 1 teaspoon all-purpose Flour
- 2 Bay leaves (Tejpatta)
- 5 Cloves (Laung)
- 4 Cardamoms (Elaichi)
- 1 black Cardamom (Badi elaichi)
- 1 strand Mace (Javitri)
- 2 inches Cinnamon stick (Dalchini)
- 10-12 black Peppercorns (Kali mirch)
- 1-2 dry red Chillies (Sukhi mirch)
- ½ tablespoon Rosewater
- ½ tablespoon Kewra water
- 1 teaspoon Kashmiri red Chilli powder
- 1 tablespoon Sugar
- Salt to taste
- 1 tablespoon Ghee aka clarified Butter
- 3 tablespoons Oil
- 1 cup Water for gravy
Instructions
- Wash and cut the cauliflower florets into medium size even pieces.
- On the other hand, soak 1 tablespoon poppy seeds, 15 cashew nuts, 2 tablespoons char magaz, 2 tablespoons raisins, 1 dry red chilli, 1 teaspoon white peppercorns in hot water for 30 minutes.
- Strain the water and transfer the content into a jar of a grinder. Add ¼ cup water into it and close the lid. Pulse it to a smooth paste and keep it aside.
- Take ¼ cup room temperature yogurt into a bowl and add 1 teaspoon all-purpose flour into it. Whisk the yogurt thoroughly with a fork and keep it aside.
- Put a pan on flame and allow it to become completely dry. Then add 3 tablespoons oil and 1 tablespoon ghee into the pan and wait until it is hot.
- Add the cauliflower florets and sprinkle ½ teaspoon salt on it. Give a nice stir and fry them over medium flame for around 12-15 minutes until they lose their crunch and golden brown spots occur on them. Strain the cauliflower florets out and keep it aside.
- In the same pan, add the whole spices – 2 bay leaves, 1-2 dry red chillies, 1 mace, 5 cloves, 2 inches cinnamon stick, 4 cardamoms, 1 black cardamom, 10-12 black peppercorns and let them crackle.
- Add the poppy seeds-cashew paste into the pan and mix it well. Cook it over low flame for 4-5 minutes until the paste releases oil. Stir it frequently at regular intervals. Always cook it over low flame or else cashew paste may stick to the bottom.
- Add the whisked yogurt into the pan and mix it well. Cook it over low flame for 2-3 minutes.
- Add the fried cauliflower florets, salt, 1 tablespoon sugar, 1 teaspoon red chilli powder and mix it well. Cover the pan and cook it over low flame for 5-6 minutes until the cauliflower gets cooked completely.
- Add 1 cup hot water to the pan and turn the flame high until the gravy starts boiling.
- Turn the flame low and add ½ tablespoon rose water, and ½ tablespoon kewra water into the pan.
- Mix it all nicely and then switch off the flame.
