Chef Doha’s Cauliflower in yogurt and spices gravy/Rezala

Salam Folks. How have you been? Here is a recipe.. It’s been a while since I cooked something. But anyways this was a good dish. It’s a Bengali dish.



For Marinating : 

  • Cauliflower : 1/2 of the 1 big (cut into florets)
  • Fresh thick yoghurt : 1 cup
  • Onion : 1 cup

For the Gravy :

  • Bay leaf : 1
  • Clove : 2
  • Cardamom : 2 pods
  • Cinnamon : 1 inch piece
  • Freshly ground or crushed white or black pepper : 1 tsp
  • Sugar : 2 tsp
  • Salt to taste

For the Seasoning :

  • Bay leaf : 1
  • Cardamom : 3 pods
  • Clove :3
  • Cinnamon : 1 inch
  • Dry red chili : 1-2
  • Black pepper corns : 1 tsp (heaped)
  • Ghee : 5 tbsp

For Garnishing : 

  • Dry Red chilli whole 5-6


  1.  In a pan add few drops of oil,sauté the cauliflower for couple of minutes and keep it aside.
  2. Blend the onion with a few drops of water to a fine smooth paste, .
  3. Add curd to the onion paste and mix throughly in a blender or mixer.
  4. Marinate the cauliflower with the grounded onion curd paste and the ingredients given in “For the Gravy” for 30 minutes. (Note : If you don’t have time, proceed for cooking)
  5. Add the marinate into a non stick pan. In a medium heat for a minute.
  6. Add sugar and salt to the gravy; bring to boil and cook covered for 5-8 minutes or until its is done and adjust salt. (Note : Adjust water to get a thin and not so thick consistency)
  7. Heat the ghee in a pan, add the ingredients given in “For Seasoning”. and sauté  for couple of minutes, as soon as the aroma comes, pour the seasoning into the cooked cauliflower gravy.
  8. Cover and boil for 2 minutes and garnish with the dry red chilli and few kasuri methi for a restaurant effect.
  9. Serve hot with any Indian Bread.

Bon Apetit!



Have you tried it? Do you like it? Lemme know

That’s all for now! Until next time, Chef Doha signing off مع السّلامة


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