Kashmiri Phool Rogan Josh Recipe - Cauliflower in Red Curry
A vegetarian Kashmiri recipe with cauliflower (gobi) - florets, -/2 hung curd (greek yogurt), fennel seeds (saunf). Ready in 1h 20m, serves 3.
Curated bySana Bhat🇮🇳
Instructions
28 steps- 1
To prepare Kashmiri Phool Rogan Josh Recipe, wash cauliflower and cut them into medium size florets
cauliflower (gobi) - florets(1 cup)teaspoons kashmiri red chilli powder(2) - 2
Allow to dry
- 3
In a mixer, add all the ingredients mentioned under “For marinating” and grind them into fine powder
teaspoons kashmiri red chilli powder(2)dry ginger powder(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 4
In a bowl, add the chopped cauliflower florets and the grounded powders
cauliflower (gobi) - florets(1 cup)teaspoons kashmiri red chilli powder(2)dry ginger powder(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 5
Combine them together
- 6
Marinate the florets and set it aside for about 1 to 1
cauliflower (gobi) - florets(1 cup) - 7
5 hours
- 8
Heat oil in a non-stick pan on high flame
inch cinnamon stick (dalchini)(2)inch cinnamon stick (dalchini)(1) - 9
Once the oil is smoking hot, add cinnamon stick, cardamoms, cloves and fennel seeds
fennel seeds (saunf)(1/2 teaspoon)cardamom (elaichi) pods/seeds(1/2 teaspoon)black cardamom (badi elaichi)(1/2 teaspoon)cloves (laung)(1/2 teaspoon)inch cinnamon stick (dalchini)(2)cloves (laung)(3)cardamom (elaichi) pods/seeds(3)black cardamom (badi elaichi)(3)inch cinnamon stick (dalchini)(1)fennel seeds (saunf)(1 teaspoon) - 10
Cook until the seeds sizzle
fennel seeds (saunf)(1/2 teaspoon)fennel seeds (saunf)(1 teaspoon) - 11
Add peppercorns and cook for about a minute
whole black peppercorns(1/2 teaspoon)whole black peppercorns(12) - 12
Reduce the flame and add the marinated florets to the spices in the pan
cauliflower (gobi) - florets(1 cup) - 13
Combine them wellSeason it with salt
salt - to tastesalt - to taste - 14
Add hing and dry ginger powder
teaspoons kashmiri red chilli powder(2)dry ginger powder(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 15
Give them a stir
- 16
Now, add the red chili powder and combine them well
teaspoons kashmiri red chilli powder(2)dry ginger powder(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 17
If you are adding ratan jot, add at this stage
ratan jot (alkanet) - infused in oil - 18
Heat oil in a small pan
- 19
Once the oil is warm, add the root and allow it to infuse in the oil for an hour
- 20
Add the infused oil to the florets at this stage
cauliflower (gobi) - florets(1 cup)ratan jot (alkanet) - infused in oil - 21
The root is added to the curry for the rich red color
- 22
Some prefer to use saffron
- 23
Infuse saffron in warm milk and add it to the curry
- 24
Meanwhile, in a small bowl, add thick curd and beat them with a whisk
-/2 hung curd (greek yogurt)(1 cup) - 25
Add the whisked yogurt to the florets and mix them well
cauliflower (gobi) - florets(1 cup) - 26
Lower the flame and cook the Kashmiri Phool Rogan Josh Recipe in low flame till the florets are cooked thoroughly and oil separates from it
cauliflower (gobi) - florets(1 cup)teaspoons kashmiri red chilli powder(2) - 27
Adjust salt if needed
salt - to tastesalt - to taste - 28
Enjoy this delicious Kashmiri Phool Rogan Josh Recipe with Homemade Butter Naan Recipe (Soft Yogurt Bread), Saffron Pilaf Recipe (Kesar Pulao) and Burani Raita Recipe
teaspoons kashmiri red chilli powder(2)
Rate this recipe
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Kashmiri Phool Rogan Josh Recipe - Cauliflower in Red Curry
A vegetarian Kashmiri recipe with cauliflower (gobi) - florets, -/2 hung curd (greek yogurt), fennel seeds (saunf). Ready in 1h 20m, serves 3.
Curated bySana Bhat🇮🇳
Estimated Nutrition Highlights
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Directions
28 steps- 1
To prepare Kashmiri Phool Rogan Josh Recipe, wash cauliflower and cut them into medium size florets
cauliflower (gobi) - florets(1 cup)teaspoons kashmiri red chilli powder(2) - 2
Allow to dry
- 3
In a mixer, add all the ingredients mentioned under “For marinating” and grind them into fine powder
teaspoons kashmiri red chilli powder(2)dry ginger powder(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 4
In a bowl, add the chopped cauliflower florets and the grounded powders
cauliflower (gobi) - florets(1 cup)teaspoons kashmiri red chilli powder(2)dry ginger powder(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 5
Combine them together
- 6
Marinate the florets and set it aside for about 1 to 1
cauliflower (gobi) - florets(1 cup) - 7
5 hours
- 8
Heat oil in a non-stick pan on high flame
inch cinnamon stick (dalchini)(2)inch cinnamon stick (dalchini)(1) - 9
Once the oil is smoking hot, add cinnamon stick, cardamoms, cloves and fennel seeds
fennel seeds (saunf)(1/2 teaspoon)cardamom (elaichi) pods/seeds(1/2 teaspoon)black cardamom (badi elaichi)(1/2 teaspoon)cloves (laung)(1/2 teaspoon)inch cinnamon stick (dalchini)(2)cloves (laung)(3)cardamom (elaichi) pods/seeds(3)black cardamom (badi elaichi)(3)inch cinnamon stick (dalchini)(1)fennel seeds (saunf)(1 teaspoon) - 10
Cook until the seeds sizzle
fennel seeds (saunf)(1/2 teaspoon)fennel seeds (saunf)(1 teaspoon) - 11
Add peppercorns and cook for about a minute
whole black peppercorns(1/2 teaspoon)whole black peppercorns(12) - 12
Reduce the flame and add the marinated florets to the spices in the pan
cauliflower (gobi) - florets(1 cup) - 13
Combine them wellSeason it with salt
salt - to tastesalt - to taste - 14
Add hing and dry ginger powder
teaspoons kashmiri red chilli powder(2)dry ginger powder(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 15
Give them a stir
- 16
Now, add the red chili powder and combine them well
teaspoons kashmiri red chilli powder(2)dry ginger powder(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 17
If you are adding ratan jot, add at this stage
ratan jot (alkanet) - infused in oil - 18
Heat oil in a small pan
- 19
Once the oil is warm, add the root and allow it to infuse in the oil for an hour
- 20
Add the infused oil to the florets at this stage
cauliflower (gobi) - florets(1 cup)ratan jot (alkanet) - infused in oil - 21
The root is added to the curry for the rich red color
- 22
Some prefer to use saffron
- 23
Infuse saffron in warm milk and add it to the curry
- 24
Meanwhile, in a small bowl, add thick curd and beat them with a whisk
-/2 hung curd (greek yogurt)(1 cup) - 25
Add the whisked yogurt to the florets and mix them well
cauliflower (gobi) - florets(1 cup) - 26
Lower the flame and cook the Kashmiri Phool Rogan Josh Recipe in low flame till the florets are cooked thoroughly and oil separates from it
cauliflower (gobi) - florets(1 cup)teaspoons kashmiri red chilli powder(2) - 27
Adjust salt if needed
salt - to tastesalt - to taste - 28
Enjoy this delicious Kashmiri Phool Rogan Josh Recipe with Homemade Butter Naan Recipe (Soft Yogurt Bread), Saffron Pilaf Recipe (Kesar Pulao) and Burani Raita Recipe
teaspoons kashmiri red chilli powder(2)
Rate this recipe
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