Aloo Gobi (Bengali Style Potato Cauliflower Curry)

This Bengali style Aloo Gobi is a popular recipe in Bengala, especially in the winter season when cauliflower is available and fresh. It is known as Aloo Fulkopir Dalna. Fulkopi is the Gobi in Bengali, and Dalna is a special kind of stew that is prepared without onion and garlic. It is flavoured with cumin seeds, whole garam masala (bay leaf, cinnamon, cardamom, and cloves) and grated ginger.

This Aloo Fulkopir Dalna is usually served with hot rice or Luchi. It is so delicious and such a comfort dish that you will love it!

 Ingredients

  • 1/2 cauliflower cut into small florets
  • 1 large potato cut into cubes
  • 1 tomato cut into small pieces
  • 1 teaspoon grated ginger
  • Salt to taste
  • 3-4 tablespoons of oil

  Spices:

  • 2 dry red chillies or cayenne
  • 1 bay leaf
  • 1 teaspoon cumin seeds
  • 3-4 green cardamoms
  • 3-4 cloves
  • ½ cinnamon stick
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon garam masala for garnish

 

Instructions:

In a small bowl, mix all the ground spices with a little water and set aside.

Put a pan on medium-high heat with a little oil (about two tablespoons).

-When the oil is hot, put the florets with a pinch of turmeric and salt. Fry them until they change the colour and become soft. Remove and set aside.

-Do the same with the potatoes.

In the same pan heat 2 tablespoons of oil and add the bay leaf, cumin seeds and dry red chillies. When they start to sizzle add the spice mixture that we have prepared before and the grated ginger.

-Fry until the oil separates from the spices. Add tomatoes and fry for a few seconds.

-Add cauliflower and potatoes that we fried before.

Mix everything well mixed and stir for a few seconds. Add water until it covers the vegetables and salt.

-When it starts boiling, lower the heat to medium-low and cover with a lid.

Let it cook until the cauliflower and potatoes are tender, and the gravy looks rich in colour.

Turn off the heat and sprinkle garam masala powder.

-Serve it with Luchi or hot steamed rice.

Coliflor con Patatas al Curry (Aloo Gobi)

 

Aloo Gobi (Bengali Style Potato Cauliflower Curry)

Aloo Gobi (Bengali style Potato Cauliflower Curry)

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Cuisine India
Servings 2
Calories 110 kcal

Ingredients
  

  • 1/2 cauliflower cut into small florets
  • 1 large potato cut into cubes
  • 1 tomato cut into small pieces
  • 1 teaspoon grated ginger
  • Salt to taste
  • 3-4 tablespoons of oil

Spices:

  • 2 dry red chillies or cayenne
  • 1 bay leaf
  • 1 teaspoon cumin seeds
  • 3-4 green cardamoms
  • 3-4 cloves
  • ½ cinnamon stick
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon garam masala for garnish

Instructions
 

  • In a small bowl, mix all the ground spices with a little water and set aside.
  • Put a pan on medium-high heat with a little oil (about two tablespoons).
  • When the oil is hot, put the florets with a pinch of turmeric and salt. Fry them until they change the colour and become soft. Remove and set aside.
  • Do the same with the potatoes.
  • In the same pan heat 2 tablespoons of oil and add the bay leaf, cumin seeds and dry red chillies. When they start to sizzle add the spice mixture that we have prepared before and the grated ginger.
  • Fry until the oil separates from the spices. Add tomatoes and fry for a few seconds.
  • Add cauliflower and potatoes that we fried before.
  • Mix everything well mixed and stir for a few seconds. Add water until it covers the vegetables and salt.
  • When it starts boiling, lower the heat to medium-low and cover with a lid.
  • Let it cook until the cauliflower and potatoes are tender, and the gravy looks rich in colour.
  • Turn off the heat and sprinkle garam masala powder.
  • Serve it with Luchi or hot steamed rice.

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