Chef Atul Kochhar's Bengali Cauliflower and Potatoes

Here’s another variation of the curry house favourite, gobi aloo.
This is from the coastal region of Bengal, and you might never have had this classic combination with pickling spices and final finish of fresh ginger. I think this makes a great vegetarian main course, served with parathas and rice, but it’s also good served alongside just about any roast meat, adding a bit of spice to a traditional Sunday lunch.
Enjoy!

[@jacobmaddela2636]

Cauliflower and potato 3 tbs oil mustard 1-2 green chili halved 2 cloves garlic sliced 2 spice spoons of panch phooran let the spices crackle add potatoes with some of the water pinch of salt add 1/8 cup of water let the potatoes soften 1/2 tsp turmeric 1/2 tsp coriander powder 1/2 chili powder add 1/8 cup of water add the cauliflower 3-5 mins add another 1/8 cup of water a dash of lemon to balance the spices let some crunch (al dente) remain in the cauliflower

[@suranjanchattopadhyay8040]

Sir, your presentation is beautiful! I want to mention some point regarding this receipie. Bengali potato & coliflower (Aloo fulkopi in Bengali) doesn't have all the spices you used, and, garlic (even onion, ginger) are strictly prohibited for this particular receipie. For spices, only a little bit turmeric can be used, sometimes, turmeric also not used (in that case it calls Sada aloo fulkopi). Hing or asafoetida is a must with panch foron for this receipi, no corriender powder, no cumin powder or gorom mashla. The potato should be 1 or 1.5 cm square, not wedges as you used and coliflower florates should be proportionet sizes with potato. A little bit regular sugar also used with salt. Green corriender leaves adds flavour and test, but, no lemon juice. Sometimes one or two pieces of tomato is used for the hint of tanginess.

[@sandyblade007]

Wel our version is bit different from u..Garlic onion is strictly prohibited in any kind of vegi . Ginger is must in almost every recipe no matter veg or non veg. And We use corriender , cumin turmeric , tomato. No lime juice. And we don't use pach foron in alu fulkopi.. we use cumin, dry chilli, and bay leaf as foron. I AM FROM NADIA

[@Arnob_111]

From a Bengali from Kolkata: we do like to keep some more water rather than keeping it dry. And we like to add green peas instead of coriander. :-)

[@borisblade9131]

I love the way that they make it look like i can do this at home with simple ingridients that u can easily find around the house...apart from one, the most importnant one, which always has a weird name and can only be found on the other side of the earth, during April, growing on the tips of the arsehair on an endangered Arctic frog.

[@somshon]

You found tumeric and cinnamon! Dont worry, you will find mustard oil and panch foron soon...athough I wish I could find ground cardamom in British supermarkets soon... :)

[@evg129]

boris blade thanks for making me laugh

[@GalibFida]

@boris blade Panch Phoran really is an essential in a Bengali household. Here in NY it’s pretty easy to find too. Otherwise you can just make it

[@ObitoUchiha10089]

Its Panch Foron. Damn it’s a good condiment 😍

[@somshon]

This is bengali inspired not entirely bengali. But the effort is definitely appreciated, especially introducing the world to panch foron, the secret of bengali cuisine. Basically, if you put panch foron in hot mustard oil, then you dont need to put anything else other than tumeric and salt along with the potato and cauliflower. Also tumeric is an optional spice as it adds colour.

[@nashnarampersad9014]

Sanhita Chatterjee each to his own

[@amitasharma3176]

My family is from the Punjab and I have only recently (in my forties) discovered this amazing spice (panch phoron). We have always put garam masala in everything and rich tomato gravies for all our veg, so your very different approach to cooking veg has completely changed the way I cook (I am vegetarian). I love how the veg flavour comes through with such simple spicing. My favourite is green beans with aloo, in a very simple base of panch phoron with a couple of tomatoes, a couple of dried red chillis, a pinch of hing, all cooked to caramelisation, and the sauce is so light that just a few bits cling to each bean, and the dash of lemon brings the beans to life. I thank you for your cuisine!

[@somshon]

@@nashnarampersad9014 I dont have a problem with cooking inspired cuisines, the more the merrier. But the original method must be credited. Especially since it was thought of much ahead of its time. The variation of vegetarian food in Bengali cuisine is unmatched. I dont cook authentic bengali food myself but there is an authentic way to do it.

[@somshon]

@@amitasharma3176 Very true.

[@indrajitgupta3280]

@@nashnarampersad9014 True. In that case, avoid labelling it what it isn't. It isn't the traditional Bengali recipe, as @Sanhita Chatterjee has correctly pointed out. I would personally add a pinch of sugar, however. Otherwise, she is right in naming only panch phoron, turmeric and salt.

[@JanetCaterina]

I have been cooking with Indian spices and ingredients all my life, but I really appreciate having a resource for Indian-style vegetable dishes, thank you.

[@duartnadia]

This is the chef to help to discover what is out there! I come here to find new ingredients i never seem before. Thank you!

[@jeanneamato8278]

I love your recipes and watching you cook.

[@maryanderson4221]

Thank you for your delicious recipe and video. I am amazed that you don’t have more subscribers. You are one of the best chefs making delicious vegan food on You Tube.

[@nellynelson965]

OK are the potatoes cooked or raw? Ive gone through a couple of times and cant work it out.

[@indrajitgupta3280]

You saute it; I prefer also to saute the cauliflower. Nothing violent or extreme, just brown it a little (the cauliflower saute is not canonical, it's my own preference). That pre-cooking also makes cooking the main combination a little a quicker.

[@peachNplum]

Use your own judgement while cooking. Everything shown in the video cannot be followed blindly. The variant of potatoes and cauliflower used determines the cooking time..

[@jeffreyschmidt3997]

Chef your channel is underrated. Wishing you continued success and growth in 2023. I am so appreciative of your content, as some of the most authentic channels don't present in English

[@arungautam3454]

Cauliflower was not cooked probably. Timing is incorrect. Potato and cauliflower are added both at once or at max 2-3 minutes apart.

[@brishtiroychaudhuri5675]

There is no onion garlic in aloo fulkopi.

[@bhaskartalukder600]

yes and we saute the cauliflower first for an enhanced cauliflowery aroma....some may add a little tomato to prepare the sauce....

[@pradgarimella]

I did not know Bengalis eat raw potato and cauliflower. No way these are cooked in < 5 mins

[@ritawing1064]

Recipe for pickling spice mixture? I can't pick up the name to look it up!

[@ritawing1064]

@@KentuckyChicken2 many thanks - I just couldn't hear it well enough to start. Well heard you!

[@shankhadeepmandal978]

Hi rita wing, the thing you are asking for is term called paanch phoron which literally means "five sizzlers". It is a secret bengali spice concoction that uses five spices in whole form(neither crushed nor powdered). These five whole spices are cumin, fennel, fenugreek, brown mustard and nigella. You can Google it by the name of "paanch phoron" for more information

[@ritawing1064]

@@shankhadeepmandal978 many thanks!

[@yasmina7548]

Panch poran. Any Asian shop will have it. Even some branches of Asda or Tesco, depending on where you live.

[@ritawing1064]

@@yasmina7548 many thanks!

[@barbstanley3041]

Hello.. what is the spice mix that you entered right at the same time as the garlic and chili?

[@riveness]

It's called panch poran A mix of Fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed

[@samkainth6380]

I have always cooked my aloo gobi like this , the flavours are so complex

[@carolynemma4279]

Just found your utube channel all the best to you and love your. Recipes

[@anweshaghosh1294]

Chef you should try bengalee "goalanda steamer chicken curry" ,it was one favorite dish of the Tagore

[@tomasz79tom54]

Guys, you need to record from the lower angle because I can still occasionaly see inside the pot. Other than that, seems awesome.

[@pallavisharma6274]

I didn't expected this recipe from u sir..these r daily veggies we cook in our home..I thought u did some thing new wid potato and cauliflower

[@GraceLoveFaith-777]

What is the name of the spice?

[@fightthespoons]

What is the spice called?

[@buddleiabee]

What was the spice at 1:45?

[@nraymond67]

I like this chef. He is so simple. I wanted to a great chef but unfortunately my line of work changed. Everybody loves my cooking but not lucky to cook in a restaurant.

[@manidas4789]

I love your kitchen ensemble! Looks very comfortable space to work in. The recipe seems good.. Shall surely try. But it's not typically Bengali alu phoolkophi... The mustard oil used seems very light in colour. It's a new version.. Shall try.

[@helengilbert447]

The recipe looks quite simple and I feel some steps and important information has been left out. 1. What potatoes did you use and did you prep them in any particular way. 2. The important spice that seems to be at the heart this recipe was not listed below, this being not a common spice used in most homes. Details on what its flavor profile would have been appreciated and an alternate spice that could be used if I could not find such a spice. Thank you

[@rairadio7119]

Any potato works. Paach Foron means Five Spice. Its a combination you can find in Bangladeshi stores.

[@peachNplum]

Panch phoron is a mix of equal parts of brown mustard, fenugreek, fennel, nigella and wild celery seeds...

[@sanjaykrish8719]

Chef why use a small spoon to stir

[@khokonmimikhan2658]

Cooking video, but the camera never can focus on the cooking pan or the dish, while it’s being cooked!

[@ArindomChowdhurystudio]

Pach Foron and Garlic - Deadly, God bless!! Kindly don't associate Bengali with such harakiri!! Oh God, Dhaniya powder with that raw fulkopi. Hilarious.

[@indrajitgupta3280]

Very clearly his version - a Bengalicised Aloo Gobi. In fact, it is a great Aloo Gobi, although an indifferent Dalna.

[@sureshkumarpanigrahi9295]

Simple and beautiful recipe chef jii

[@lindanathan359]

Wonderful chef

[@sugatobanerjee]

If you have not fried your cauliflower in mustard oil and got a little brown crust on them in the beginning, it’s not Bengali style, Chef! 🙂

[@artiSingh-kb4jw]

Sir please ...more Indian recipes ...

[@sandyblade007]

This is not a bengali allo fulkopi..I have seen that many bangali has written their way of cooking..Coz every household has their own flavour profile and recipe..But what make that all bengali recipe is some common things..like bengali never use garlic and onion in veg recipe..A very few might b exceptional. Ginger is almost common to every veg or non vej recipe. And we use lots of spices.

[@David-we3sb]

no Onions? hmmm

[@satadruray9787]

The mustard oil looks surprisingly anemic. I wonder why. It is normally much darker

[@hamudmirza2257]

More videos please!

[@amitdingrasingh4091]

I love indian food.

[@shireeshsharma9972]

Atul: Tonight's dinner is potato+boiled egg curry a' la Atul Style:) Hope you remember your "bhaiya"! Now I am glued to all your recipes and hope to polish my culinary delights. Any chance of coming to States this Summer? I have a an exquisite Guest House in the house waiting for you! Compliments on your continues success. I had no doubts about it from the day I saw, met and sampled your creative cooking at Tamarind! My best, Shireesh Sharma acting 4 stars at gmail

[@richardwallace6313]

no way the gobhi is cooked enough, save that it was done before it started; you can eat raw cauliflower, but it is much better softened.

[@neilr2588]

This is not bengali aloo gobi...damper

[@sandyblade007]

Ri8

[@vineetagogia2050]

Yummm

[@parthamukherjee7498]

It's your recipe.

[@netraofficial369]

Jeeju I like this recipe

[@jeffreyschmidt3997]

Duly noted: The crackle is critical

[@SM-PROMO..2304]

Yummy

[@nitin-bp8bw]

As an indian i can say..... thats not mustard oil...😅

[@kitsukeita]

It might be highly refined, we mostly use unrefined or single refined with darker color and that bitter flavor.

[@Annesrandomthings]

Hindustan and HINDUS of ancient times had the best recipes

[@dmc21043]

I love that spice box

[@samy-kt2rc]

That is not mustard oil !

[@lunarnodes728]

Comment section is filled with "know it all's" giving a world renowned chef tips on cooking 😑😑😑 #ithappensonlyinIndia

[@indrajitgupta3280]

It can happen, when the world renowned chef does his own take on a regional dish. What he set out to make - or re-make - was phool kopi'r dalna, but he transmuted it to a version, yet another version of north Indian Aloo Gobi. The two are not the same. The Bengali version is strictly vegetarian, in that garlic and onions, even, in some austere versions, ginger, is left out; only turmeric, paanch phoron and hing, with salt and perhaps, a hint of sugar, are used. This is Atul Kochhar exercising poetic license; nothing wrong with it, but nothing wrong with people pointing out that his version is divergent. If you have Bengali friends, you can check with them.

[@indrajitgupta3280]

Oops! Green chilli also.

[@indedent2351]

love you mamaji

[@supratikb1998]

Sir more indian recipe.....

[@anudhadutta9708]

You will get 10x more views if you cut the video to 3 mins... just saying..

[@sangeetaanant]

Sir, this is certainly not bengali.... sorry but a chef of your calibre just using 2 ingridients from eastern part of indiagive any curry nameof a state. Panch phoron & mustard oil is used by biharis too. So thiswas not even inspired cooking. Sir, I guess you need to check some notes before naming.

[@rs-zq5xq]

putting water to cook cauliflower doesn’t smells good n neither tastes👎🏼

[@arpitaaroy]

With due respect chef, this is not at all bengali, because... 1. Garlic has no place in bengali aaloo-govi 2. No lemon juice required in the recipe. 3. We fry our aaloo and govi separately with turmeric and salt. 4. Masala to be prepared separately, then add the aaloo and gobi 5. Authentic bengali recipe never uses green coriander, even for garnishing 6. A dash of ghee and garam masala is to be added at the end. 7. The only thing bengali in this recipe was panch photon. But even that we don't use in this recipe. We use fennel and fenugreek seeds to flavour the oil before putting coriander powder and ginger paste to prepare masala. Thank you.

[@sandyblade007]

I use cumin dry chilli and bay leaf to temper the oil ..And rest is same

[@stratosaurusrex3399]

Recipes are nothing more than a guideline. Free for all

[@pmpageni]

Not really a good way to cook the cauliflower and potatoes. You pretty much steamed the whole thing with so much water and left the flavors on the bottom of the pan

[@nashnarampersad9014]

pmpageni And how many Michelin stars do you have?

[@stratosaurusrex3399]

Nashna Rampersad stars are overrated. There’s a reason why Marco Pierre White gave back all three of his stars.

[@indrajitgupta3280]

@@nashnarampersad9014 Don't get so defensive. Read the comments, and try out what they say for yourself. Ultimately, it's up to you to cook it the way you want to cook it. People are just pointing out that there is a traditional way of doing this dish, and what is in the video is not that way. That doesn't mean it isn't good; it's simply not the traditional thing.

[@TheGoldenflower58]

That is certainly Not a Bengali dish... We never add coriander powder, lemon juice - unthinkable....only panch phoron, green chillies, turmeric & salt and cooked covered, in its own juices, on a low flame. Bengalis usually like putting a bit of sugar too. (not me though).

[@rahulchavan2k1]

s iyengar says Iyengar 🤣

[@TheGoldenflower58]

@@rahulchavan2k1 I am a Bengali with Tamil Iyengar husband. Was born in Kolkata, have worked & lived my whole life in this city.

[@indrajitgupta3280]

@@TheGoldenflower58 Just for the record, I am the opposite, but Mysore Iyengar wife (nobody can make out that she isn't born and bred Bengali).

[@sarbojitdas6775]

Sorry chef it is not the way Bengalis cook. Bengalis always fry vegetables first.

[@azizrahman9496]

Almost bengali, missed out on the onions

[@priyankabasu5635]

Its good but sadly definitely NOT BENGALI style

[@dipanjanbasu5459]

this is not Bengali for sure ... :)

[@susmitamoitra]

No way it is Bengali dish! Simply, NO.

[@chandrachurdatta5844]

This is not even close to Bengali cuisine. He is doing some hogus pogus here. The spices are wrong, timings are wrong - God only knows how this will taste.

[@lovelyantara6778]

Looks good , but That's not bengali recipe. N cauliflower is raw.

[@Chaplikebab_]

Unfortunately that was a poorly done - it Indian receipt at all and watery too!

[@nashnarampersad9014]

Shaan H your English is unfortunate.

[@martinkennedy2400]

...way too dry

[@shahbazyusuf1190]

Zarra fake tha na?

[@indrajitgupta3280]

Zara; par mazedar, phir bhi.

[@ThePj0009]

Punjabi Gobi allu is better

[@chandymohapatra]

Atul that's not a Bengali dish at all it is a Odia dish for sure ...

[@amitdingrasingh4091]

I love indian food.