← Back to Search Results
sauteeing Asian, Bengali, Indian
Stir-Fried Cauliflower and Potato with Crunchy Bengali Spices

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Gobhi Aloo Kee Sabzi

This is one way that I make cauliflower when I’m cooking for intimate parties at home. I’ve combined spices that are commonly used in Bengali cooking (nigella and cumin seeds) and added cayenne and fresh ginger. The Bengali spices add a little zing to the warmer cayenne and ginger. The nigella adds crunch. Although this will go well with almost any combination of Indian foods, it’s particularly good with Sweet Green Peas and Fresh Indian Cheese in a Fragrant Tomato Sauce and raita, served with Chapatis or toasted pita bread.

Yield: Serves 4

Ingredients

  • 3 tablespoons canola oil
  • 1 teaspoon nigella seeds (kalaunji; optional)
  • 1 teaspoon cumin seeds
  • Rounded ¼ teaspoon coriander seeds
  • A 2-inch piece fresh ginger, peeled and chopped
  • 1½ pounds red boiling potatoes, peeled, halved, and sliced lengthwise about ½ inch thick
  • 1 small to medium head cauliflower, cored and cut into medium florets
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 fresh hot green chile, chopped
  • 1 teaspoon salt, or to taste
  • 2 tablespoons chopped fresh cilantro

Directions

Combine the oil, nigella, if using, cumin, and coriander seeds in a large wok, kadai, or frying pan over medium-high heat. Cook, stirring, until the cumin turns golden brown, 2 to 3 minutes.

Add the ginger and cook, stirring, 1 minute. Add the potatoes and stir well to coat with the spices. Then cover and cook until the potatoes have browned some and have begun to soften and stick to the bottom of the pan, 8 to 10 minutes. Stir three or four times during this time and check the cooking. If the potatoes brown too quickly, turn the heat down. If they aren’t browning at all, raise the heat.

Add the cauliflower, ground cumin, cayenne, and fresh chile and stir to coat the cauliflower with the spices. Then cover and cook, stirring and scraping the bottom of the pan three or four times during cooking, until the potatoes are well browned, about 10 minutes.

Sprinkle the vegetables with salt, cover, and continue cooking until the cauliflower is nicely browned and the vegetables are tender, 5 to 10 more minutes. Stir the vegetables every 3 to 4 minutes and check the cooking; if they begin to stick badly and burn, add a teaspoon of water and scrape with a spatula to loosen the spices and crispy bits from the bottom of the pan. Sprinkle with the chopped cilantro and serve hot.


© 2004 Suvir Saran and Stephanie Lyness
 

Nutritional Information

Nutrients per serving (% daily value)

246kcal (12%)
613mg (26%)
34g
5g
11g (17%)
0g
1g (4%)
7g
3g
0mg (0%)
3g
5g
54mg
934mg
4mcg RAE (0%)
65mg (109%)
44mg (4%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
raos-cookbook Rao's Cookbook
by Frank Pellegrino
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
cook-with-jamie Cook with Jamie
by Jamie Oliver
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
american-masala American Masala
by Suvir Saran
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?