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7 January 2021 Cauliflower Roganjosh Main Course, Veg

Chef Rahul Wali shared this signature recipe on the occasion of the fifth anniversary of Better Kitchen magazine.


  • Cauliflower: 400 Gms
  • Mustard Oil: 1 Litre
  • Cumin Seeds: 1 Tsp
  • Black Cardamom: 2 No
  • Cloves: 2 No
  • Bayleaf: 1 No
  • Pepper Corn: 4 No
  • Hing: 1 Tsp
  • Kashmiri Red Chili Powder: 3 Tsp
  • Fennel Powder: 1 Tsp
  • Dry Ginger Powder: ½ Tsp
  • Salt: To Taste
  • Garam Masala Powder: 1 Tsp
  • Water: 2 00 Ml


  • Clean, Wash and cut the cauliflower in bigflorets
  • Heat mustard oil and let it smoke for 10minutes. Let it cool down to180 degree Deep fry all the cut cauliflower till llight golden brown. Remove and drain. Keep aside
  • In a separate pot or pan take 100 ml mustard oil (you can use the same oil used for frying)
  • Add hing, black cardamom, cloves, bayleaf, peppercorns and cumin seeds. Saute for about 30 seconds
  • Take the pot away from flame or put the flame off. Add red chili powder and stir immediately and add ½ cup water to avoid chilies from burning
  • Put the pan back on low heat add fennel powder, dry ginger powder and the fried cauliflower and mix well
  • Add salt and garam masala powder
  • Add water till the half level of cauliflower in the pot and cover the lid and let it cook for 10 minutes
  • Serve hot with steam rice.

By Rahul Wali

Worked with well known hotel brands, Rahul's passion for food made him pursue advanced graduate degree in Gastronomy from Le Cordon Bleu, Adelaide - Australia that gave a new outlook towards food. After being in the Industry for more than 20 years, presently he is doing Kashmiri Food Catering, Festivals, Pop ups and Workshops for many culinary Institutions / Hotels across India.