Cauliflower in a Creamy Almond Poppy Seed Sauce – Cauliflower Rezala
So the shiny new edition of Bengali Five Spice Chronicles is out. I am celebrating by sharing a unique recipe from the book. This is called Phoolkopir Rezala or Cauliflower Rezala. This is essentially Cauliflower cooked in a delicate creamy Almond and Poppy Seed Sauce. It is essentially my vegetarian take on a classic rezala. So yes, a rezala is usually a meat based dish. I recently did this for a demonstration at the Union Square Greenmarket. Which as many of you know is one of my happy places. Mostly, I am happy that I snuck in a live event before the craziness of Omicron variant emerged.
My Phoolkopir Rezala Story
Life has been a little challenging. My car is waiting on a part and in turn waiting to go through inspection. No part no inspection. No compliant car. And a ticket experience with NYC’s finest has left me rather uninspired. But, as they say there is just way too much in life that cannot be controlled. Thankfully things in my kitchen are a different story. And I have made a fair amount of progress on a few projects that I have been working on.
And therefore, soothing, comforting and simple I am happy to make and enjoy this comforting cauliflower dish. I wish all things in life could be like cauliflower, non-controversial and soothing. Easy to transform and working into almost anything. But, I suppose then life would just get way too boring.
What is a Rezala?
A rezala is a Mughal or Muslim style dish, that is found on the Bengali table. The saucy curry base is comprised of poppy seeds and creamy almond paste as you see here. Traditional rezala variations include, chicken and mutton. This cauliflower version is my vegetarian take for my daughter. I have another version of this Egg Rezala that I had shared with you earlier. It is similar to a korma, but the unique Bengali touch is the use of poppy seeds. A lot of classic Bengali dishes such as this Alu (Potato) Posto use Poppy Seeds.
How to Enjoy your Cauliflower Rezala?
This cauliflower pairs well any kind of a festive rice dish. It could potentially work well with parathas as well. And in the market, we were having a lot of fun serving them in small shot cups and calling them cauliflower shots. The magic and delicacy of flavor is gently nuanced by dried whole chilies and Bengali Garam Masala.
I know what you are going to ask me. Can I use regular garam masala? Well, in a pinch yes. And then there is alway Etsy, where you can get my Garam Masala.
A light and fragrant take on caulflower that is nuanced, delicate and easy to put together.
Ingredients
- 2 tablespoons poppy seeds
- 1/4 cup almonds blanched
- 1/2 cup plain yogurt
- 2 tablespoons oil or ghee
- 3 to 4 dried red chilies
- 1 or 2 bay leaves
- 1 medium onion, finely diced
- 1/2 tablespoon ginger paste
- 1/2 tablespoon garlic paste
- 1 medium head of cauliflower, cut into large florets (about 2 pounds)
- 1 teaspoon salt
- 1 teaspoon Bengali Garam masala
- Freshly ground Black Pepper to finish
Instructions
- First prepare the almond poppy seed sauce. Grind the poppy seeds and almonds in a spice or coffee grinder until powdered. Soak in 1/4 cup warm water for 20 minutes or longer (they should absorb most of the water. Place this mixture in ab blender with the yogurt and grind to a paste. Set this aside.
- In the meantime, heat the oil or ghee and add in the dried chilies and bay leaves. Add the sliced onions and fry for about 4 to 5 minutes.
- Stir in the ginger and garlic pastes. Add the cauliflower and stir well. Stir in the salt. Cook the caulfilower for 3 minutes, until gently roasted in places.
- Add 1/4 cup water and cover and cook for about 10 minutes until the cauliflower is tender.
- It should not be mushy.
- Stir in te prepared almond poppy seed paste and cook for about 2 minutes.
- Stir in the garam masala and turn off the heat.
- Sprinkle with the black pepper before serving.