Aloo Gobi Recipe Bengali Style

PRINT RECIPE: ALOO GOBI BENGALI STYLE (BENGALI POTATO CAULIFLOWER CURRY)

Steps:

• 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.

ALOO GOBI

Steps:

• Heat 2 tablespoons of oil over medium-high heat in a large pot. Fry cumin seeds for a few seconds until they turn golden brown and begin to pop. Reduce heat to medium, stir in the onion, and cook until lightly browned. Stir in serrano pepper and ginger; fry for 1 minute. Season with coriander, paprika, turmeric, cayenne, and garam masala; cook for 30 seconds until fragrant.
• Stir potatoes and salt into the pot, cover, and cook for 5 to 7 minutes. Add cauliflower, cover, and cook until cauliflower steams in its own juices until tender, about 20 minutes. Stir in lemon juice. Pour remaining 1 tablespoon of oil around the edges of the pot. Increase heat to medium-high and fry for 3 to 5 minutes to brown, stirring gently to avoid mashing the cauliflower.

BENGALI PHULKOPI SINGARA / ALOO - GOBHI / GOBI KE SAMOSA - A WINTER SPECIALITY

Steps:

• Prepare the dough by sifting flour and salt together, make a well in the centre and pour the oil in it. Mix the dough with your hands, and add the water gradually. Knead it really well to make a stiff dough. Use water sparingly.
• Cover the dough with a damp cloth and let the dough sit for 30 minutes or more.
• Heat some oil in a pan and add the cumin seeds, let it splutter and then add the finely chopped cauliflowers (cut into mini florets) and potatoes, saute for few minutes till the cauliflowers become little browned. Add the green peas, green chillies, along with the other spices and ginger. Fry for some time on low heat, add little water to keep the filling moist and finish it with the chopped cilantro leaves.
• Let the filling cool down a little bit. Cool the filling for few minutes and keep aside.
• Knead the samosa dough once again and you will see that dough has absorbed moisture from the damp cloth and is soft and pliable now. Gluten get its time to work and the dough is little stretchy now.
• Divide the dough into big portions.
• Roll out each dough into circle on a greased surface. Cut the circle from the middle with the help of sharp knife. You will get two semi circle now.
• Apply water with fingers along the straight edges of the semi circle and bring the two edges together to make a cone. Pinch the edges nicely so that filling should not come out.
• Put one heap spoonful of filling in the middle of the cone. Tuck the filling nicely and firmly into the cone with the help of thumb finger.
• Now apply water with the fingers along the round edges of the samosa. Join the two edges together and pinch the edges properly to secure the filling inside.
• Make rest of the samosa like this. Keep them covered.
• Heat enough oil for deep frying in a kadhai. Once the oil is warm enough, should not reached its smoking point, lower the heat to medium low.
• Slowly add the samosas in the hot oil. Do not overcrowd it.
• Fry till the samosas are evenly browned.
• This will take around 15-20 minute. Keep flipping over the samosas from time to time.
• Slot them out on kitchen towel and serve hot or warm with tamarind chutney.

BENGALI STYLE ALOO GOBI(ALOO PHOOL KOPIR TARKARI)

Steps:

• cut and wash the vegetables. Sprinkle bit of salt and turmeric and keep aside. Heat oil in a wok (kadai) and add the kalonji,1 green chilly.let it splutter for some time. Now add the potato and cauliflower and stir for 2 minutes. Add remaining turmeric,salt,green chillies to it. pour 2 cups of water and cover with a lid. Let it cook for about 5 minutes in very low heat. Make sure the vegetables get softened and then add the sugar and tomatoes to it and again cook for 2 - 3 minutes.Wait for the water to evaporate and then stir the vegetables lightly and fry for a minute. Take out from oven and serve hot with pooris or chapatis.

GOBI ALOO MATAR BENGALI STYLE RECIPE BY PARAMITA MAJUMDER AT BETTERBUTTER

Steps:

• Blanch cauliflower, potato pieces and green peas for 5-6 mins on high heat in a pan full of salted water. Keep the lid on.
• Heat oil in a nonstick pan. Add bay leaf , ginger paste and panch phoron. Saute for a minute in medium heat.
• Add turmeric powder, cumin powder, coriander powder, chilli powder, green chilli, salt and a teaspoon of water. Saute for 1-2 minutes.
• Add chopped tomatoes. Cook for 2_3 mins or until tomatoes are soft.
• Now add blanched vegetables and stir fry for 7-8 minutes.
• Cover and cook for 2-3 minutes more. Garnish with chopped coriander.
• Serve hot with roti or rice.