Kalonji Gobi Aloo Recipe (Cauliflower & Potato Stir Fry with Nigella Seeds)
Description:
Kalonji Gobi Aloo, a Bengali-style dish, combines the delightful flavors of cauliflower and potatoes cooked with the distinctive essence of nigella seeds (kalonji) and mustard oil. The aroma of roasted nigella seeds, mixed with the sharpness of green chilies and the subtle sweetness of sugar, creates a truly unique flavor profile. This simple yet delicious dish is a wonderful departure from the traditional Punjabi-style Gobi Aloo. Pair it with hot phulkas and a side of Cholar Dal for a satisfying and wholesome meal.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower (Gobi) | 1, cut into medium-sized florets |
| Potatoes (Aloo) | 2, peeled & cut into cubes |
| Mustard Oil | 2 tablespoons (or any other cooking oil) |
| Kalonji (Nigella Seeds) | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | ½ teaspoon (optional) |
| Green Chilies | 3, cut into very thin long slices |
| Sugar | ½ teaspoon |
| Salt | To taste |
| Ingredients for Garnish | |
| Coriander (Dhania) Leaves | 4 sprigs, roughly chopped |
| Tomato | 1, thinly sliced |
Preparation Time:
10 minutes
Cooking Time:
35 minutes
Instructions:
-
Prepare the Ingredients:
Start by washing and cutting the cauliflower into medium-sized florets and the potatoes into cubes. Set aside. -
Heat the Oil:
In a heavy-bottomed pan, heat mustard oil over medium heat. Once hot, add the kalonji (nigella seeds) and sauté them. Stir occasionally until they release a roasted aroma and start to sizzle. -
Add the Mustard Seeds and Green Chilies:
To the sizzling kalonji, add the mustard seeds and green chilies. Let the mustard seeds crackle and the green chilies soften. -
Cook the Vegetables:
Now, add the cauliflower florets and diced potatoes to the pan. Stir well to combine with the spices. Season with salt and sugar. Continue to sauté the vegetables on medium-high heat. You’ll notice the cauliflower and potatoes begin to brown slightly at the edges. -
Simmer the Vegetables:
Once the vegetables start to color, add a small splash of water—just enough to help cook the vegetables. Cover the pan and lower the heat. Let the vegetables cook for about 15 minutes, allowing the flavors to meld and the cauliflower and potatoes to become tender. The vegetables should still maintain a slight firmness, not mushy. -
Final Drying & Adjusting the Consistency:
After 15 minutes, check if the vegetables are tender. If there is excess water left in the pan, increase the heat and toss the vegetables until the remaining water evaporates. This will ensure the dish is dry and well-coated with the spices. -
Finishing Touches:
Once the vegetables are cooked and dry, remove the pan from heat. Drizzle the remaining mustard oil on top while the dish is still hot. Give everything a good stir to incorporate the oil. -
Garnish and Serve:
Garnish the Kalonji Gobi Aloo with freshly chopped coriander leaves and thinly sliced tomatoes for a burst of freshness. Serve hot with phulkas and Cholar Dal for a satisfying, wholesome meal.
Enjoy this Bengali-style Gobi Aloo with its unique mustard oil and nigella seeds flavor. It’s a simple yet delightful dish that brings out the best in cauliflower and potatoes, making it a perfect addition to your lunch table.
