Aloo Gobi Kasa

Name: Aloo Gobi Kasa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 300 g potato (peeled and cut into medium cubes); 400 g cauliflower (cut into medium florets); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 2 pcs green chili (slit); 2 tbsp mustard oil; 1 pcs bay leaf; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 0.5 tsp salt; 0.5 tsp sugar; 0.5 cup water (to help the vegetables cook and dry down); 2 tbsp cilantro (chopped)

RATING

4.4/5(65)

TASTE SCORE

8/10

Aloo Gobi Kasa is a Bengali-style dry curry where potatoes and cauliflower are cooked down with onion, ginger, tomato, and warm spices until the masala clings to every piece. It is hearty, homely, and especially good with roti or dal and rice.

PREP

20m

COOK

30m

SERVES

1 KATORI

190 cal

SERVINGS

METHOD · 7 STEPS

prep · ~20 min
Prep the vegetables and spices.
1.Peel and cube the potato into medium pieces.
2.Cut the cauliflower into medium florets and rinse well.
3.Chop the onion and tomato, grate the ginger, mince the garlic, and slit the green chili.
4.Measure the dry spices, salt, sugar, and water so everything is ready by the stove.
saute · ~8 min
Lightly fry the potato and cauliflower.
1.Heat 1 tbsp mustard oil in a kadai over medium heat until it just starts to smoke lightly, then lower the heat.
2.Add the potato and cauliflower.
3.Cook, stirring often, until the edges get light golden spots and the vegetables look slightly sealed, 6 to 8 minutes.
4.Transfer them to a plate.
TIPThis quick fry helps the vegetables hold shape and gives the finished kasa its deeper flavor.
saute · ~12 min
Cook the masala base.
1.Add the remaining 1 tbsp mustard oil to the same kadai.
2.Add bay leaf and cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add onion and cook until lightly golden, 5 to 6 minutes.
4.Add ginger, garlic, and green chili, then cook for 1 minute until fragrant.
5.Add tomato and cook until soft and jammy, 4 to 5 minutes.
saute · ~1 min
Add the spice powders.
Add turmeric powder, red chili powder, coriander powder, cumin powder, salt, and sugar. Mix well and cook for 1 minute, sprinkling a spoonful of water if the masala starts catching on the pan.
TIPKeep the heat medium-low here so the spice powders bloom without burning.
simmer · ~18 min
Cook until the vegetables turn kasa style.
1.Return the potato and cauliflower to the kadai and coat them well in the masala.
2.Add water and mix once.
3.Cover and cook on low heat for 10 minutes, stirring once or twice.
4.Uncover and cook until the water dries and the masala clings tightly to the vegetables, 6 to 8 minutes more.
TIPKasa means cooking down until the masala turns thick and coats the vegetables rather than leaving a gravy.
garnish · ~1 min
Finish with garam masala and cilantro.
Sprinkle garam masala and cilantro over the hot aloo gobi kasa. Toss gently and cook for 30 seconds more.
serve
Serve hot.
Serve Aloo Gobi Kasa hot with roti, luchi, or as part of a rice meal.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the mustard oil smoke lightly before cooking to mellow its raw sharpness and bring out the Bengali flavor.
2
Cut the potato and cauliflower to similar medium size so they finish cooking at the same time.
3
Do not skip the quick initial fry; it helps the cauliflower stay intact during the covered cooking stage.
4
Cook the tomatoes until jammy before adding powdered spices, or the masala will taste raw and separate.
5
If the masala sticks while bhunoing, add only a spoonful of water at a time rather than making it saucy.
6
Stop cooking when the potatoes are just tender and the florets still hold shape; overcooking turns the dish mushy.
7
This kasa tastes even better after 20 to 30 minutes of rest, when the masala settles onto the vegetables.