Aloo Gobi Bengali style (Bengali potato cauliflower curry)

This Aloo Gobi Bengali style (Bengali potato cauliflower curry) 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 cauliflower 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!

Instructions

-Ingredients for Aloo Gobi Bengali style.

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

-When the oil is hot, add the cauliflower florets with a pinch of salt and turmeric. Fry them over medium-high heat until they are golden brown. Remove and set aside for later.

-Do the same with the potatoes.

-Add more oil to the pan.

-When the oil is hot, first add the dry red chillies and cumin seeds. When they start to crackle, add bay leaf, cinnamon stick, and cardamoms.

-Wait a few seconds until bubbles appear around the spices. Add the ground spices (cumin, coriander, turmeric, chilli) and grated ginger.

-Add chopped tomatoes and sauté over medium heat until the oil separates from the spices.

-Add cauliflower florets and potatoes that we fried earlier.

-Mix and sauté for a few seconds. Add salt and water to cover the surface of the vegetables.

-When it starts to boil, lower the heat to medium. Cook until the cauliflower and potatoes are tender.

-Add green peas and cook for two more minutes.

-Finally, sprinkle Garam Masala on top and mix carefully.

-Serve this delicious, aromatic Bengali-style Aloo Gobi with hot Basmati rice or Luchi.

Print recipe: Aloo Gobi Bengali style (Bengali potato cauliflower curry)

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Cuisine India

Servings 2

Calories 110 kcal

Ingredients

  

• 1 medium cauliflower cut into small florets
• 2 medium potatoes cut into cubes
• 1 tomato cut into small pieces
• 30g fresh green peas
• 2 teaspoons grated ginger
• Salt to taste
• 4 tablespoons oil

Whole spices:

• 2 dry red chillies
• 2 bay leaves
• 1 teaspoon cumin seeds
• 4-5 green cardamoms
• ½ cinnamon stick

Ground spices:

• ½ teaspoon turmeric
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon chilli powder
• ½ teaspoon Garam Masala

Instructions

 

• Put a pan on medium-high heat with a little oil (about two tablespoons).
• When the oil is hot, add the cauliflower florets with a pinch of salt and turmeric. Fry them over medium-high heat until they are golden brown. Remove and set aside for later.
• Do the same with the potatoes.
• Add more oil to the pan.
• When the oil is hot, first add the dry red chillies and cumin seeds. When they start to crackle, add bay leaf, cinnamon stick, and cardamoms.
• Wait a few seconds until bubbles appear around the spices. Add the ground spices (cumin, coriander, turmeric, chilli) and grated ginger.
• Add chopped tomatoes and sauté over medium heat until the oil separates from the spices.
• Add cauliflower florets and potatoes that we fried earlier.
• Mix and sauté for a few seconds. Add salt and water to cover the surface of the vegetables.
• When it starts to boil, lower the heat to medium. Cook until the cauliflower and potatoes are tender.
• Add green peas and cook for two more minutes.
• Finally, sprinkle Garam Masala on top and mix carefully.
• Serve this delicious, aromatic Bengali-style Aloo Gobi with hot Basmati rice.