Who knew cauliflower 🥦 and potatoes 🥔 could be total rockstars? This easy Aloo Gobi recipe Bati Chorchori is a Bengali-style dry curry. It is packed with bold aromatic spices 🌶️, mustard oil 🛢️, and cozy, slow-cooked goodness 🫕. That’s simple, flavourful, and perfect with roti, rice, or just a big spoon 😋!
But the fun doesn’t stop there… Got leftovers? Good! Because I’ve added two bonus recipes just for you: a cheesy, crispy Aloo-Gobi Sandwich 🧀🍞 and a spiced-up Stuffed Paratha 🫓 that’ll make your mornings extra delicious.
Ready to stir, scoop, and sizzle? Dive into the recipe below and don’t forget to share your thoughts (or your leftover makeovers!) in the comments 👇🍽️✨
So, without further ado, dive into the fun of cooking a simple yet tasty vegetarian curry. It saves time – guaranteed.
What is Bati Chorchori?
Bati chorchori is a fast and easy to cook one pot meal. It is a time-saving traditional Bengali recipe. Mix all the ingredients in the cooking pan (kadhaai) at once and put it on a medium to low flame for slow cooking.
That’s it! You are now free to jump into other chores for the next 15 minutes. Check the veggies occasionally to find if the things are done.
You can make bati chorchori with other veggies such as potatoes, onions, peas, and others.
Bengali Aloo Gobi Recipe – Bati Chorchori
Servings
4 minutes
Preparing Time
15 minutes
Cooking Time
25 minutes
Calories
185 kcal
INGREDIENTS
Cauliflower (Gobi) – 250 gms
Potatoes (Aloo) – 250 gms
Onions (Pyaaj) – 2 medium size
Tomatoes (optional) – 1 medium size
Ginger/garlic paste – 1 tbsp
Mustard Oil – 4 tbsp
Green chillies – 2
Coriander Leaves – Finely chopped
Cumin seeds – 1/2 tsp
Bay Leaves – 2
Cinnamon Stick – 1
Cloves – 4
Green Cardamom – 2
Black Cardamom – 1
Salt – to taste
Clarified butter (Ghee) – 1 tsp
Turmeric Powder (Haldi) – 1 tsp
Red Chilli Powder – 1 tsp (as per taste)
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Garam masala powder – 1/4 tsp
Curry Powder – 1 tsp (optional)
DIRECTION
- Wash and cut all the vegetables
Cut the cauliflowers into medium-sized florets.
Peel and chop the potatoes into 2-4 halves, depending on the size. It should be the same as the size of cauliflower pieces.
Peel and finely chop the onions and tomatoes. - Mix all the veggies in a cooking pan (kadhai or frying pan)
Take a cooking pan (kadhai). Add the potatoes, cauliflower florets, onions, ginger-garlic paste, mustard oil (may use any other cooking oil), salt and mix properly.
Next, add all the whole and the powdered spices (except the garam masala) to the raw veggies and stir with a spatula. The spices should spread evenly on the raw vegetables. After mixing add two cups of water and stir again. - Place the Cooking Pan with the Mixed Veggies on Gas Oven
Place the cooking pan covered with a lid on gas oven and set the flame to medium heat. Allow 10-15 minutes for cooking. No need to stir it at this time. This curry requires slow cooking to soften the veggies, absorb the spices, and spread the aroma.
- Stir the Curry with a Spatula
Check the curry on flame with a spatula. Stir the curry and cook for another 5 to 10 minutes. When the veggies have softened completely, add clarified butter (ghee), garam masala, and coriander leaves. Stir the curry for evenly mixing. Switch off the flame and allow a resting time of about 5 minutes.
NOTES
Aloo Gobi Curry – Nutrition Information
Serving Suggestions
Serve this curry hot with rotis, chapatis, or steamed rice.
This tasty dish is called bati chorchori in Bengali. The best part, you can repurpose the leftover curry for two exciting breakfast recipes. Keep reading to explore how I save time with these simple cooking hacks.
Craving more rich and flavorful Indian curries?
👉 Follow our Curry & Gravy category to get the latest recipes, tips, and delicious new dishes delivered straight to you.
Don’t miss a single simmering, aromatic creation!
How to Repurpose this Leftover Curry
Here are two fast and easy recipes you can prepare with this aloo-gobi bati chorchori. There is not much gravy in this curry. Follow the ingredients and the steps below for two mouthwatering recipes:
Recipe 1 – Aloo-Gobi Paratha
Servings
4 minutes
Preparing Time
15 minutes
Cooking Time
15 minutes
Calories
220 kcal
INGREDIENTS
· <a href="https://amzn.to/44BiUUZ">Whole wheat/ All-purpose flour</a> – 1 cup
· White oil – 1 tbsp
· Black pepper powder – ¼ tsp
· Chaat masala – ¼ tsp
· White/Tandoori Mayonnaise – 2 tbsp
DIRECTION
- Prepare the Dough and Rest
Knead a semi-soft dough with your choice of flour. Cover it with a wet muslin cloth and keep it for resting for 15 minutes.
- Mash the Leftover Curry
Mash the aloo-gobi curry in a bowl
- Add Spices and Condiments to Aloo-Gobi Mix
Add black pepper powder, chaat masala, and mayonnaise to the curry. Mix everything properly and set aside.
- Stuff and Roll the Dough Balls
Divide the doughs in equal portions. Make circular rotis with all the doughs. Now put the required portion of the aloo-gobi filling on one roti and cover with another. Seal all the open areas.
- Fry the Aloo-Gobi Stuffed Parathas
Fry the parathas and serve hot with tangy imli chutney, mango pickle, raita, or tomato sauce.
NOTES
Recipe 2 – Aloo-Gobi Cheese Sandwich
Servings
2 minutes
Preparing Time
10 minutes
Cooking Time
15 minutes
Calories
250 kcal
INGREDIENTS
· Bread slices
· Black pepper powder – ¼ tsp
· Oregano – a pinch
· Butter – for spreading on the bread slices
· Paper cheese
DIRECTION
- Brush Butter on the Bread Slices
Spread butter on one side of all bread slices.
- Prepare the Sandwich Filling
Mash the aloo-gobi curry. Add oregano and black pepper powder to the mashed veggies and mix properly.
- Add the Cheese
Place a sheet of paper cheese on a bread slice. Spread the veggie mix on top of the paper cheese and place another slice of bread on it.
- Grill the Aloo-Gobi Sandwiches
Grill the sandwiches and serve with any dip of your choice.
NOTES
One Pot, Big Flavours: Why This Easy Aloo Gobi Recipe Always Wins
As you wrap up your culinary journey with this Bengali-style Aloo Gobi Bati Chorchori, remember that this humble one-pot curry isn’t just about potatoes and cauliflower — it’s a celebration of texture, simplicity, and comfort. With its aromatic spices and tender veggies, this dish perfectly captures the rustic soul of Bengali home cooking. Whether you serve it with hot rice, fresh rotis, or even crispy luchis, it’s bound to become a regular in your kitchen rotation.
✨ Love what you’re reading? Stay connected! ✨
Join me on social media for more delicious recipes, kitchen tips, and foodie inspiration every day.
