Bengali Gobi Dum (Cauliflower)
Updated: Oct 7, 2019
I have always loved Bengali cuisine. It’s an amazing blend of flavours which is cooked in mild spices.
Bengali Gobi Dum being my favourite!!
I absolutely love cauliflower, the texture, taste and the fact that it can be cooked with so much versatility comes in handy at all time.
Cauliflower is an excellent source of
Dietary fiber and
Omega 3 fatty acids
With so much of goodness, how could I not make the Bengali Dum Gobi?
Typically this is made with fried potatoes and cauliflower.
The recipe here is my Mum’s healthier version and is incredibly easy to make.
She never deep-fried the cauliflower but shallow fried it till crisp.
Though her recipe does not include potatoes, feel free to add them if you love potatoes.
My mum was always very particular about how the cauliflower was cut for the curry.
She would like it to be hand-pulled into big chunks, so they would remain crispy and chunky. Baking it, in the end, brings all the flavours together and gives it a unique ‘Dum’ (smoky) flavour.
A quintessential Bengali recipe and a great vegetarian side!!
Adding a little bit of sugar before finishing it off, most of the dishes end with a sweeter note in Bengali cuisine and I so love it!!
Bengali Gobi Dum
Prep time: 15 minutes
Cooking time: 45 minutes
Baking time: 20 mins
500 gms big cauliflower florets (after removing the unwanted stalks)
1 cup onion paste (paste 1)
2 teaspoon ginger garlic paste (paste 2)
1 teaspoon ginger julienne
2 green chillies slit
1 cup fresh tomato paste - needs 3 tomatoes (paste 3)
2 tablespoon vegetable oil/mustard oil/ghee
2 tablespoon coriander leaves to garnish
1 bay leaf
1 teaspoon sugar
1 teaspoon Bengali/regular garam masala (optional)
A stick of cinnamon
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon chilli powder
2 teaspoons of salt (as per taste)
2 tablespoons of water
Soak in water for 15 minutes.
Blend till smooth consistency is achieved.
Take a pan, add 1 tablespoon oil and pan fry the cauliflower florets till lightly roasted. It may take 15-20 mins. Keep aside
In the same pan, add 1-2 tablespoons of oil and add bay leaves.
Add paste 1 (onion paste) and cook.
Add paste 2 (ginger garlic paste) and cook.
Add paste 3 (Masala paste) and cook.
Add paste 4 (tomato paste) and cook till the raw smell disappears and everything comes together.
Add ginger julienne, chopped green chillies, garam masala and the pan-fried cauliflower and stir.
Add 1 cup water, cover and mix well.
After 15 minutes of cooking, taste and adjust the seasoning. Add sugar and mix well.
Take it out in a baking dish, cover with foil and bake for 15-20 minutes in a preheated oven at 170 degrees Celsius (optional step).
Garnish with coriander and serve topped with a dollop of ghee (optional).