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A classic Bengali-style dry curry where potatoes and cauliflower are slow-cooked in a rich, spicy masala. The 'kasa' technique creates an intense flavor that clings to every bite, making it a perfect side for rotis or dal rice.
For 4 servings
Prepare and Fry the Vegetables
Create the Masala Base
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A classic Bengali-style dry curry where potatoes and cauliflower are slow-cooked in a rich, spicy masala. The 'kasa' technique creates an intense flavor that clings to every bite, making it a perfect side for rotis or dal rice.
This bengali recipe takes 55 minutes to prepare and yields 4 servings. At 263.73 calories per serving with 6.09g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Perform the 'Kasa' (Slow-Sauté)
Combine and Finish the Curry
Garnish and Serve
Incorporate 1/2 cup of fresh or frozen green peas (matar) along with the potatoes and cauliflower for added sweetness and texture.
For a protein-rich version, add 150g of cubed and lightly fried paneer during the last 5 minutes of cooking.
To create a gravy version, increase the hot water to 1.5 cups after the 'kasa' step. Simmer until the vegetables are cooked and the gravy reaches your desired consistency. Adjust salt and spices accordingly.
Cauliflower is a cruciferous vegetable packed with antioxidants and phytonutrients like sulforaphane, which may help protect against cellular damage.
The use of turmeric, ginger, and garlic provides potent anti-inflammatory compounds. Curcumin in turmeric, in particular, is known for its ability to reduce inflammation in the body.
Both cauliflower and potatoes are good sources of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Potatoes provide complex carbohydrates, which are the body's primary source of energy, making this a satisfying and hearty dish.
One serving (approximately 250g) contains around 250-300 calories. The majority of the calories come from the potatoes and the mustard oil used for frying and cooking.
It is a moderately healthy dish, rich in fiber, vitamins, and minerals from cauliflower and potatoes. Spices like turmeric offer anti-inflammatory benefits. However, the oil content makes it higher in calories, so it's best enjoyed in moderation as part of a balanced meal.
'Kasa' (or 'koshano' in Bengali) is the process of slow-sautéing the spices and masala base on low heat until the oil separates. This crucial step thoroughly cooks the raw spices, deepens the flavors, and gives the dish its characteristic rich taste and dark color.
Yes, you can use a neutral vegetable oil, sunflower oil, or ghee. However, mustard oil provides a unique pungent flavor that is authentic to Bengali cuisine. If using mustard oil, always heat it until it's lightly smoking to mellow its sharpness.
This usually happens if the vegetables are overcooked or if too much water is added. Frying the potatoes and cauliflower separately first helps them hold their shape. Also, ensure you cook on low heat after adding water and avoid stirring too vigorously.