Potato & Cauliflower Curry Recipe – Authentic Bengali Aloo Gobi

Last Updated on 2 months by Neha Deshmukh

Potato & Cauliflower Curry Recipe – Authentic Bengali Aloo Gobi

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Bengali Aloo Gobi. It’s a comforting, flavorful curry that always reminds me of my grandmother’s kitchen. This isn’t just any Aloo Gobi; it’s a taste of home, packed with aromatic spices and a touch of sweetness. Trust me, once you try this, it’ll become a regular on your dinner table!

Why You’ll Love This Recipe

This Bengali-style Aloo Gobi is a little different from what you might find elsewhere. It’s got a beautiful balance of flavors – earthy potatoes, tender cauliflower, a tangy tomato base, and a warming blend of spices. It’s a gravy-based curry, which makes it perfect for scooping up with luchi, paratha, or a simple bowl of rice. Plus, it’s surprisingly easy to make, even for a weeknight meal.

Ingredients

Here’s what you’ll need to create this delicious Aloo Gobi:

• 6 medium Potatoes
• 1 medium Cauliflower
• ?? cup Green Peas (optional)
• 2 medium Tomatoes
• 1 Tbsp Ginger paste
• 50 ml Refined Vegetable Oil (or mustard oil for a more authentic Bengali flavor!)
• ?? Tbsp Ghee
• 1 Tsp Cumin powder
• 1 Tsp Bengali Garam Masala Powder
• ?? Tsp Asafoetida (Hing)
• ?? Tsp Turmeric Powder
• 1 Tsp Red Chili Powder
• 1 Tsp Salt
• 1 Tsp Sugar
• ?? Tsp Cumin Seed
• 2 Bay leaf
• 2 Dried Red Chili

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe special:

• Bengali Garam Masala: This isn’t your everyday garam masala! It typically includes spices like cardamom, cinnamon, cloves, nutmeg, and mace, giving it a unique, fragrant profile. You can find it at Indian grocery stores or online.
• Asafoetida (Hing): Don’t be scared off by the smell! A tiny pinch of hing adds a wonderful savory depth to the curry. It’s almost essential in Bengali cooking and aids digestion.
• Oil Choice: Traditionally, Bengali cuisine uses mustard oil for its pungent flavor. If you’re feeling adventurous, give it a try! Otherwise, refined vegetable oil works perfectly well. I often use sunflower oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the veggies. Halve the potatoes and cut the cauliflower into medium florets.
2. Give the potatoes and cauliflower a quick toss with ?? tsp salt and ?? tsp turmeric each. This helps them cook evenly and adds a lovely color.
3. Heat the oil in a pan over medium heat. Fry the potatoes until they’re golden brown and slightly crispy. Remove them and set aside.
4. Now, fry the cauliflower florets until they’re also golden. Set those aside too.
5. In the remaining oil, add the bay leaf, dried red chili, cumin seeds, and asafoetida. Let them sizzle for a few seconds until fragrant.
6. Add the tomato puree and ginger paste. Sauté for about 2 minutes, until the tomatoes lose their raw smell.
7. Time for the spices! Mix in the cumin powder, garam masala, turmeric, red chili powder, sugar, and salt. Cook for another 2-3 minutes, stirring constantly, until the oil starts to separate from the mixture. This is a sign that the spices are well-cooked.
8. If you’re using them, add the green peas now. Add the fried potatoes and sauté for about 5 minutes on low heat, allowing the flavors to meld.
9. Pour in 1 cup of water, cover the pan, and simmer for 5 minutes, or until the potatoes are tender.
10. Add the fried cauliflower and sauté for 2 minutes.
11. Pour in ?? cup water and simmer until the gravy reaches your desired consistency. I like mine a little on the thicker side!
12. Finally, stir in the ghee. This adds a richness and shine to the curry. Serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the potatoes and cauliflower. Fry them in batches to ensure they get nice and crispy.
• Adjust the amount of red chili powder to your spice preference.
• For a richer flavor, you can add a tablespoon of yogurt along with the tomato puree.

Variations

• Vegan Adaptation: Simply skip the ghee and use a plant-based oil instead.
• Spice Level Adjustment: If you like it spicier, add a pinch of cayenne pepper or use a hotter variety of chili powder.
• Festival Adaptations: This Aloo Gobi is a popular dish during Durga Puja and Kali Puja in Bengal. Some families add a touch of coconut milk for extra richness during these festivals. My aunt always makes a huge batch for the celebrations!

Serving Suggestions

This Aloo Gobi is incredibly versatile. It’s fantastic with:

• Luchi (deep-fried flatbread)
• Paratha (stuffed flatbread)
• Steamed rice
• Roti (whole wheat flatbread)
• A side of dal (lentils)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Q: Is this Aloo Gobi recipe dry or gravy-based?

A: This recipe is gravy-based, offering a delicious sauce to soak up with your favorite bread or rice.

Q: Can I make this Aloo Gobi in an Instant Pot?

A: Yes! You can sauté the spices and vegetables in the Instant Pot using the sauté function, then add the water and pressure cook for 5-7 minutes.

Q: What is the best type of potato to use for Aloo Gobi?

A: I prefer using Yukon Gold potatoes because they hold their shape well and have a creamy texture. Red potatoes also work well.

Q: Can I add other vegetables to this curry?

A: Absolutely! Peas are a common addition, but you can also add carrots, beans, or even spinach.

Q: What is the significance of using ‘hing’ (asafoetida) in this recipe?

A: Hing is a staple in Indian cooking, especially in Bengali cuisine. It adds a unique savory flavor and is believed to aid digestion. It’s a little goes a long way!

Enjoy making this Aloo Gobi! I hope it brings a little bit of Bengal to your kitchen. Let me know how it turns out in the comments below!