Phulkopir Jhol (Aloo Gobi: Cauliflower in a thin gravy)

This is a simple hearty recipe with cauliflower and potatoes in a thin sauce, ie. jhol. It tastes best with some cooked basmati rice or luchi. Cauliflower is so readily available in Rochester I end up buying it every single week. Today’s recipe is a very popular dish in quintessential Bengali cuisine. Although this recipe is usually cooked in mustard oil, I’ve used regular vegetable oil here and added a bit of ghee at the end for that special flavor @sarchakra

COOK TIME: 29 mins

PREP TIME: 10 mins

YIELD: Serves or makes 5


  • Cauliflower 1, cut into florets
  • Potato 1, cubed
  • Vegetable oil 
  • Cumin seeds 1 tbsp 
  • Cumin powder 1 tbsp
  • Coriander powder 1 tbsp 
  • Asafetida a pinch 
  • Red chili powder 1 tbsp 
  • Tomato 1, chopped 
  • Bay leaf 1, broken 
  • Red chili 2, broken 
  • Fenugreek seeds ¼ tsp
  • Black mustard seeds 1 tsp 
  • Fennel seeds 1 tsp 
  • Nigella seeds (Kalonji) 1 tsp 
  • Ghee 1 tbsp 


  • Heat oil. Temper fennel seeds, cumin seeds, fenugreek seeds, bay leaf, red chilies, asafetida.
  • Add cauliflower and potatoes. Add in salt and turmeric. Sauté for a couple of minute before adding cumin powder, coriander powder, red chili powder.
  • Add tomato and cover. Keep cooking on low heat. Add ¼ water and let it simmer and cook till done.
  • Sprinkle ghee and serve. 
Adding the vegetables
Adding tomatoes
Phulkopir Jhol is done

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