Cauliflower Potato with Nigella Seeds is a gobi aloo Bengali style. This recipe combines the unique flavors of mustard oil and kalonji/nigella seeds. The taste, flavor, aroma and look of this dish is entirely different from the traditional Punjabi gobi aloo made at my home. It is simple and yet delectable to the palate. Serve Kalonji Gobi Aloo with hot Phulkas and Cholar Dal.
Did you know: Cauliflower is a member of the cancer-fighting cruciferous family of vegetables. Cauliflower is anti-inflammatory and antioxidant-rich, and may boost both your heart and brain health.
If you like this recipe, you can also try other Vegetarian recipes such as
Cooks in 35 M
Total in 45 M
To make the Kalonji Gobi Aloo, heat the oil in a heavy-bottomed pan and add the nigella seeds. On medium heat, saute the seeds until it releases a roasted aroma. When it starts to sizzle, add the mustard seeds and green chilli.
Once the mustard seeds start to crackle, add the cauliflower florets and diced potatoes along with salt, sugar. Stir to combine, increase the heat to medium-high.
You will see the cauliflower & the potatoes getting slightly brown at the corners. Add little water, juts enough to cook the vegetables, cover the pan and cook the vegetables over low heat.
After 15 minutes, open the lid of the pan and check if the vegetables are cooked to tenderness. The cauliflowers should not be mushy & falling apart. It tastes best if it is tender but firm enough for your teeth to bite into it.
If there is any water left, then turn the heat to high and keep tossing the vegetable till it becomes dry. It should not take long to dry. Turn off the heat, drizzle the rest of the mustard oil on the top while its hot & stir to combine.
Serve Kalonji Gobi Aloo with hot Phulkas and Cholar Dal.