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Aloo Gobi Bengali style (Bengali potato cauliflower curry)

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

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.