Follow these steps for perfect results
Cauliflower (gobi)
cut into florets
Sugar
Salt
Kalonji (Onion Nigella Seeds)
Potatoes (Aloo)
chopped
Green Chillies
slit
Poppy seeds
Green Chillies
Mustard oil
Coriander (Dhania) Leaves
chopped for garnish
Turmeric powder (Haldi)
Boil water in a saucepan, add a pinch of salt, and cook cauliflower florets and chopped potatoes for 3 minutes.
Remove from water and set aside.
Heat 1 tablespoon of mustard oil in a heavy-bottomed pan.
Fry cauliflower florets and potatoes until golden brown. Remove and set aside.
Rinse poppy seeds in water.
Grind poppy seeds and 7 green chilies into a smooth paste, adding water gradually.
Add remaining mustard oil to the pan.
Add kalonji (onion nigella seeds) and 2 slit green chilies.
Add the fried cauliflower and potatoes.
Add salt to taste, turmeric powder, and poppy seed paste.
Mix well, cover, and cook for about 5 minutes, adding a little water if needed.
Keep the curry thick.
Add sugar, mix, and turn off the flame.
Serve hot with Bengali Chapor Ghonto and Bengali Luchi.
Expert advice for the best results
Adjust the amount of green chilies to suit your spice preference.
Soaking poppy seeds in warm water for 30 minutes before grinding yields a smoother paste.
Everything you need to know before you start
15 mins
Can be prepared a day ahead, flavor improves with time.
Garnish with freshly chopped coriander leaves.
Serve hot with rice or roti.
Pairs well with Bengali Chapor Ghonto and Bengali Luchi.
The spices complement the dish well.
Discover the story behind this recipe
A staple vegetarian dish in Bengali cuisine, often enjoyed during festive occasions.
Discover more delicious Bengali Lunch recipes to expand your culinary repertoire
A flavorful Bengali prawn curry with raw mango in a mustard-coconut milk sauce.
A flavorful Bengali-style pilaf featuring delicate Hilsa fish cooked in a rich, aromatic gravy and layered with fragrant rice.
A classic Bengali dish featuring Hilsa fish cooked in a creamy and flavorful yogurt-based gravy, seasoned with mustard and spices.
A classic Bengali slow-cooked mutton curry, rich with spices and flavor. Kosha Mangsho is traditionally served with rice or paratha.
A spicy and flavorful Bengali mutton curry, perfect for a weekend lunch or dinner.
Chanar Dalna is a traditional Bengali dish made with paneer (chanar) and potatoes in a flavorful, spiced gravy. This vegetarian dish is perfect for lunch and is often served with rice and Begun Bhaja (Bengali style eggplant fry).
A flavorful Bengali stir-fry featuring cauliflower, rice, and aromatic spices.
A traditional Bengali mixed vegetable curry, Sukto features a medley of vegetables cooked in a light and flavorful sauce. This recipe balances bitter, sweet, and savory elements for a unique taste experience.