Aloo Gobi (Bengali style)

This is one of those everyday sabji made quick and easy after a long day at work. Adding a twist to it, by using the signature Bengali spice- the Panch phoron- a wonderful deviation from the south Indian taste. Try it and let me know! You can’t go wrong on this one for sure!

Bon Appetit:)


Tomato – 1 medium diced

Ginger – grated- 1.5 tsp

Potatoes- 2 medium – cubed

Cauliflower – 1 medium head – chopped to small pieces/florets

Tumeric – 1/4 tsp

Panch phoran- 1 tsp (read here for details about panch phoran)

Asafoetida- a pinch

Jaggery / brown sugar – 1 tsp (optional)

Salt to taste

Oil – 1 tbsp


Heat the oil well. Add the panch phoran, which should sputter, and then add a pinch or two of asafoetida. Add the grated ginger, saute for a few seconds and add the tomato. Let it cook a few minutes till the raw smell goes off and then add the potatoes and cauliflower. Stir for a few minutes. Cover the pot and lower heat to medium-low. Cook for few minutes, around 7-8 minutes, stirring occasionally, or until vegetables are tender. Remove the lid. If there’s any water in the pot, raise the heat to cook it off.  Taste, adjust for salt. Turn off the heat, cover the pot, and let the dish rest for several minutes to develop aroma.  Garnish with cilantro and serve.


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